I was inspired today by this cookbook I received as a gift, Homegrown Pure and Simple by Michel Nischan. He has a recipe for chicken soup that changed how I think about making it. His recipe calls for 2 whole chickens for the stock and the soup and it is perfect for cooking ahead for easy weeknight meals.

 What you need:

  •  2 whole free-range, responsibly raised chickens
  • course sea salt and freshly cracked pepper
  • 3-5 small yukon gold potatoes
  • 3 celery ribs, trimmed
  • 2 small yellow onions
  • 2 large carrots, peeled
  • 1 turnip, peeled
  • 1 bunch fresh flat-leaf parsley

1. In a soup pot large enough to hold 1 chicken and the vegetables with at least 4 inches of room at the top of the pot, place 1 whole chicken in the pot and add cold water to cover by one inch. Bring to a low boil over medium-high heat. Reduce the heat and simmer gently, skimming any foam that rises to the top, for about one hour. Remove the chicken from the pot with tongs and a ladle.

2. Season the chicken broth to taste with salt and pepper. Put the second chicken in the pot and add the potatoes, celery, onions, carrots, and turnip. Add water as needed to cover everything in the pot by 1-2 inches.

3. Bring to a gentle boil over medium-high heat. Reduce the heat and simmer gently for about an hour. Add the parsley during the last 10 minutes of cooking.

4. Remove the second whole chicken from the pot. Let it cool, then pull the meat from the bones, discarding the bones and skin. Save the meat from the first chicken for sanwiches, fajitas etc. for the next week.

5. Cut up the whole cooked vegetables and add them back to the pot along with the chicken meat from one to two chickens. If you like, add noodles in the last 10 minutes. I used mini star pasta, omited the potatoes, and used two large turnips and three carrots.