Best-Ever Hearty Chicken Soup

READY IN: 2hrs 15mins
SERVES: 7-10


  • 2
    chicken carcasses (bones from entire chicken)
  • 1 -2
    onion, cut into 1/8ths
  • 2
    leeks, cut into 2-inch chunks
  • 2
    cups baby carrots (or shredded)
  • 6
    garlic cloves, sliced into around 4 pieces
  • 2
    cups white wine (cooking wine is fine)
  • 3
    tablespoons chicken soup powder
  • 1
    tablespoon pepper (black or white)
  • 3 -5
    inches fresh ginger, peeled and cubed (thumb size pieces)
  • 1
    bunch flat leaf parsley, stems removed
  • 12
    bunch chopped fresh dill
  • 4 -6
    scallions, chopped into 'largish' pieces (long green onions)


  • Place all ingredients into a very large soup pot.
  • Fill pot with water, almost to the top and bring to a boil.
  • Skim off any scum once the soup boils.(Optional).
  • Allow to boil for 1 hour, before tasting and adjusting seasoning, if necessary.
  • Boil for an additional 30-45 minutes, before removing bones and setting them aside. You can strip the bones of the chicken at this time, or wait until later.
  • Continue boiling the soup on a low simmer for anywhere between 45 minute- 3hours. A longer, slower boil will yield a very nice, rich flavor.
  • Once the bones have cooled off, peel and pick all the chicken pieces off the bones and put the chicken into the pot of soup. Discard the bones.
  • I sometimes make this soup and then transfer it into the crockpot to simmer on 'low' for up to 24 hours (we observe the Sabbath, so this ensures we get a hot soup for lunch). The slowly simmered broth is so rich and delicious.