Make Ahead

Chicken Soupy Stew

June 15, 2009
2 Ratings
  • Serves 6 adults or 4 adults & 4 children
Author Notes

This is my own creation and comes from always having leftover chicken. I remember the first time I made it: we were all going to friends for the weekend and I promised to bring "soup" for Sunday lunch--4 adults and 4 little children. Both generations cleaned their bowls. I've never before written out the recipe so, this is its debut in the written word.

Also, there is no reason not to use leftover chicken from some other meal--even a store bought rotisserie chicken. —Veronica

Test Kitchen Notes

Tasting this chowder, we were reminded how combining lemon and cream somehow makes the cream seem creamier, and the lemon more fragrant. With the dill, the broth is surprisingly delicate and is a lovely counterpoint to the large, rustic chunks of sweet carrot, chicken and potato. - A&M —The Editors

What You'll Need
  • The Chicken
  • 1 4-5 lb. chicken
  • 2 tablespoons butter
  • 1 yellow onion, peeled and halved
  • 1 lemon, halved
  • The soup
  • 2 medium yellow onions
  • 4 large carrots
  • 4 large stalks celery
  • 8 very small new red potatoes or 4 large ones
  • 4 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 quart homemade or organic chicken broth
  • 2 cups 1%, 2% or whole milk OR light cream
  • 2 tablespoons creme fraiche (if you use 1% or 2% milk)
  • 1 tablespoon fresh minced dill or 1 tsp. of dried dill
  • 1 teaspoon grated lemon rind
  • salt and pepper
  1. The Chicken
  2. Preheat oven to 325 degrees Rinse and pat dry the chicken. Sprinkle cavity with salt & pepper. Squeeze both halves of the lemon into the chicken cavity, then insert the remains and the onion. Sew up the cavity with skewers and cooking twine, dragging the twine around the "ankles" of the bird, making a secure little bundle.
  3. Place chicken in a roasting pan OR on a rack in a roasting pan. Smear with the butter, sprinkle with more salt and pepper and put into oven. Cook for 20 minutes, baste and cook for another 20 minutes. Baste and then start checking and basting after every 10 minutes until the juice of the pierced thigh to body joint runs clear ie: no pink in the juice. (Because you will not be "presenting" the chicken it's not necessary that the skim browns.) Place chicken on a platter to cool. When it is cool enough to handle, remove all the meat from the bones, tearing it into bite size pieces. Discard the skin and if you wish to make your own chicken stock, save the bones.
  1. The soup
  2. Peel onions and chop into bite size pieces.
  3. Scrape carrots and cut lengthwise into at last 4 strips. Then cut the strips into 1 1/2-2 inch sticks.
  4. Slice celery stalks in half and then cut, on the diagonal, into sticks similar in length to the carrot sticks.
  5. Wash and scrub potatoes. Cut little ones in half, alternately cut large ones into quarters.
  6. In a large saucepan (4 qt.) melt the butter and add the prepared vegetables. Over low/medium heat, gently cook (sweat) for approximately 5 minutes.
  7. Add the flour and stir well for another 5 minutes.
  8. Slowly pour in the chicken broth/stock stirring the whole while. Simmer while stirring for another 5 minutes. You should have an only slightly thickened (but chunky with the vegetables) soup at this point.
  9. Add the milk (and the creme fraiche if you're using 1% or 2% milk), the dill and the lemon rind. Cook for another 5 minutes. Taste and add salt and pepper if desired.
  10. Add chicken to the pot and stir well. Turn off the heat and let sit for an hour or longer. Reheat before serving.
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6 Reviews

Joanh March 26, 2019
At first it was ok, then it grew on us . I would put more seasoning on it.AWinter time soup more for us. Wouldfix again
thegreedybite February 9, 2013
This is so delicious - I love the depth of flavor imparted by roasting the chicken first. I've made this a few times, and it's been a time-saver to pick up a rotisserie chicken and skip to executing the soup. Definitely a gratifying meal that reheats well.
ECMotherwell December 19, 2012
With our household under sick watch (hope it ends soon!) this recipe was a no-brainer. Made a few slight changes to work with what I had on hand, like 1% milk w/a splash of heavy cream, more dill, lemon zest. It was delicious -- even my very ill, no-appetite husband was able to eat it and enjoy. Thanks Veronica!
Kathy C. July 19, 2012
I made this two days ago and it turned out so delicious. As my husband commented whilst eating this divine dish, "You can't get soup like this in restaurants!" Well you can, if one wants to move to NYC, etc., etc. But certainly not in our mountain town...anyway, changed it a bit to accommodate my spicy palate: I used 1/2 & 1/2 - one cup, dried dill (I wish I had used fresh because my dill must be too old as I couldn't taste time!), about 1/8th of teas of cayenne in each bowl with 1/8 of a teas of smoked paprika. I cut up the carrots in a small dice and used sweet potatoes in large country chunks. Also used about 1 Tablespoon of lemon zest...This turned out to be the most divine...I loved the subtle taste before I added the cayenne but I was in a frisky mood so I did. This soup belongs in a super star category for really high quality cooking....and I did it! Because of this divine recipe. Try it, you'll love it!
Lilismom June 7, 2012
This recipe looks really good and versatile.
rpepper December 12, 2010
I tried this last night--we all loved it and I will be adding it to my "keeper" soups. I used a rotisserie chicken, homemade stock, half-and-half, and dried dill, and had to use lime zest because I realized too late that I didn't have any lemons. Plus lots of pepper. It turned out really well. Thanks for posting, Veronica.