Start by placing your chicken in a large pot. I prefer using bone-in parts for the best flavor. You want to ensure the pot is big enough to hold all the ingredients comfortably.
Add the onions, celery, carrots, parsnip, zucchini, and garlic to the pot. The colors of these vegetables will brighten up your dish and make it all the more appetizing.
Cover all the ingredients with cold water, but don’t go overboard; just an inch above the veggies will do. This balance is crucial for achieving the right texture and flavor in your soup.
Bring the mixture to a boil over medium heat. Once you see the bubbles forming, reduce the heat to low and let it simmer gently. This slow cooking process allows the flavors to meld beautifully.
As the soup simmers, skim off any foam that rises to the surface. This step helps keep your broth clear and pristine.
After about an hour, add Kosher salt. Start with a scant tablespoon—remember, you can always add more later, but it’s hard to fix an overly salty soup!
Lay the parsley and dill atop the soup. Their fresh aromas will infuse the broth, elevating it to new levels of deliciousness.
Cover the pot with a lid, leaving it slightly ajar to allow steam to escape. This technique is essential for achieving the right consistency in your soup.
Continue simmering for about three more hours. Occasionally skim off foam to keep the broth clear.
Once the time is up, carefully remove the chicken and vegetables from the broth. Strain the broth through a sieve to remove any solids, ensuring a smooth, flavorful base.
Slice the cooked carrots and add them back to the broth. Shred the chicken meat from the bones into bite-sized pieces and return it to the pot.
Add the cooked orzo or any small pasta you like, or you could opt for homemade matzoh balls for a traditional touch.
Finally, garnish your soup with fresh parsley before serving. Enjoy the fruits of your labor!
