"Bones give the broth body, and dark meat adds richness. While white meat chicken, say from the breast of leftover rotisserie chicken, may be easy to add to your soup, it won't give you great depth of flavor like a drumstick would. She prefers to keep the skin on and the bones in as the meat cooks in the soup, noting that any excess fat can be skimmed off prior to serving."
"Chef Pati Jinich also had some recommendations around which types of vegetables to use for a high-quality chicken soup. She calls out popular favorites like a mirepoix - onion, carrot, and celery - as well as garlic, zucchini, and potatoes. I also love adding corn, cabbage, or fresh herbs depending on the style. These creative additions allow you to take your recipe in a variety of ways."
"I avoid vegetables that overpower or turn bitter with long cooking, like broccoli, Brussels sprouts, and spinach, or other greens that can become dark and muddy-tasting if added too early. If you add these to your soup, just remember that timing is of the essence."
Chicken soup benefits from using bone-in, skin-on chicken or whole chicken rather than white meat, as bones provide body and dark meat adds richness to the broth. Recommended vegetables include mirepoix (onion, carrot, celery), garlic, zucchini, potatoes, corn, cabbage, and fresh herbs for added dimension. Vegetables that become bitter or muddy-tasting with prolonged cooking, such as broccoli, Brussels sprouts, and spinach, should be avoided or added with careful timing consideration. Excess fat can be skimmed before serving. These professional techniques transform basic chicken soup into a more flavorful and dimensionally complex dish.
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