Looking for a cozy, comforting meal with a twist? This Lovage-Infused Chicken Soup adds a unique herbal note to a classic dish, perfect for chilly days or when you're feeling under the weather. Let's get cooking!
Chicken forms the hearty base of this soup. Use a whole chicken for the richest flavor and maximum nutrients. Water acts as the cooking medium and base for the broth. Carrots add sweetness and color, while onions bring depth and savory notes. Celery provides an earthy undertone, complementing the other vegetables. Lovage, fresh if you can find it, gives an herbal, slightly peppery kick that's unlike any other herb. Bay leaves add a subtle, aromatic depth. Finally, adjust with salt and pepper to enhance all these wonderful flavors.
This soup pairs wonderfully with crusty bread for dipping. Try serving it with a side salad of mixed greens dressed in a light vinaigrette. For a heartier meal, add cooked rice or noodles directly to the soup before serving.
Start by placing the chicken pieces into a large pot and cover them with about 10 cups of water. Turn the heat to medium-high and bring it to a boil. As the water heats up, you'll notice foam forming on top. Skim this off with a spoon to keep your broth clear and clean.
Add in the carrots, onions, and celery along with the lovage and bay leaves. Turn the heat to low, allowing the soup to gently simmer. This is where the magic happens — let it cook for about 1.5 hours. You'll know it's done when the chicken is tender and the flavors have melded together beautifully.
Carefully remove the chicken pieces from the pot and set them aside to cool slightly. Once they're cool enough to handle, shred the meat, discarding the bones and skin. Return the shredded chicken to the pot to soak up more of that yummy broth.
Season your soup with salt and pepper to taste. Let it simmer for another 15 minutes to let the chicken absorb even more flavor. Before serving, you can take out the bay leaves and lovage if you prefer a smoother soup.
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