Serves: 6-8 | Prep time: 15 minutes | Cook time: approximately 2 hours
Everything that makes a great soup — caramelized depth, layered aromatics, tender pulled chicken — comes from one move: roasting first. The fond left on the pan after roasting is where the flavor lives. Do not leave it behind.
THE ROAST
3 lbs bone-in, skin-on organic chicken thighs
4 large carrots, roughly chopped
3 stalks celery, roughly chopped
1 large onion, quartered
1 head of garlic, halved horizontally
Olive oil, Saltverk, and black pepper
THE BROTH
8 cups high-quality gluten-free chicken bone broth
2 bay leaves
1 sprig fresh rosemary, 3 sprigs fresh thyme
1 teaspoon turmeric
THE FINISH
1 tablespoon fresh lemon juice
Fresh parsley
Optional: Jovial Foods brown rice pasta (gluten-free), cooked separately
METHOD
1. Preheat oven to 400F. Toss chicken and vegetables in olive oil, Saltverk, and pepper. Roast on a sheet pan for 40-45 minutes until the chicken skin is crispy and the vegetables are charred at the edges.
2. Transfer the roasted chicken and vegetables to a large Dutch oven. Add broth, turmeric, and herbs. Use a spatula to scrape every bit of the browned bits (fond) from the roasting pan into the pot. This is where the deep flavor lives.
3. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 to 1.5 hours.
4. Remove the chicken. Discard skin and bones and shred the meat. Strain the broth if you prefer a clear liquid, or leave the roasted vegetables in for a rustic feel. Return the chicken to the pot.
5. Stir in lemon juice and fresh parsley just before serving. If using gluten-free noodles, cook them separately and add to individual bowls to prevent them from becoming mushy.