CHICKEN SOUP WITH CELERY & DILL

SERVES 8

THIS RECIPE FOR CHICKEN SOUP begins and ends with celery, which really needs the richness of chicken to enhance its aromatic quality. When I buy a whole chicken, I know that I can plan at least three different meals: The breast and thighs can each be prepared in any number of ways, but most of all, I look forward to the soup I’ll make from the wings, neck, and carcass. Browning the bones in the soup pot with the celery and other aromatics is a great way to build flavor. I add more celery at the end for its crunchy texture.

2 tablespoons olive oil

3 pounds chicken wings, neck, and/or carcass, cut into pieces

4 carrots, roughly chopped

2 onions, roughly chopped

Half a bunch celery, roughly chopped

2 cloves garlic, minced

3 sprigs thyme

1 bay leaf

Salt and pepper

¼ cup white wine vinegar

1 tablespoon soy sauce

2 carrots, very thinly sliced

Second half bunch celery, thinly sliced on the diagonal

Large handful roughly chopped fresh dill

Salt and pepper

In a large pot, heat the oil over medium-high heat. Add the pieces of wings, neck, and chicken carcass and cook until golden brown, about 10 minutes. Add the carrots, onions, celery, garlic, thyme, bay leaf, salt, and pepper, and sweat until the vegetables are softened, about 8 minutes. Add the vinegar and stir, scraping the bottom of the pot to loosen the browned bits, until it has evaporated.

Add 12 cups water and simmer, skimming any foam that rises to the surface, for about 35 minutes.

Pour the broth through a fine-mesh strainer into a medium saucepan, add the soy sauce, carrots, thinly sliced celery, and half the dill and bring to a simmer. Add salt, pepper, and remaining dill and ladle into bowls.