This soup came about as a happy accident. One day, I was roasting a chicken when I accidentally poured way too much chicken stock in my roasting pan. I cooked the chicken anyway and was left with a very liquid roast chicken. I decided to turn it into chicken soup and our baked soup was born. This soup is very forgiving and very versatile. Don't like dill? Use tarragon, thyme, sage, savoury or rosemary instead. Don't have parsnips? Omit them. I love the sweetness that parsnips gives to the stock. What I've learned over time through experimentation is that garlic tends to make the soup bitter so I never use it in this recipe. I also don't like the sharpness that turnip imparts. It's all a matter of taste.
1 hour 45 mins
An oven baked chicken soup created accidentally by me
- 1 chicken
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced [ optional ]
- 2 stalks celery, diced
- * 4 cups [ or more ] chicken stock
- 1 bunch fresh dill
- 1 bay leaf
- 1/3 cup orzo or other small pasta
- Extra dill for garnish
- Preheat oven to 375˚F.
- Place onions, carrots, parsnips, celery and bay leaf in a large Dutch oven.
- Place chicken on top of vegetables.
- Pour stock over chicken and vegetables then add dill. Season generously with salt and pepper.
- Cover the Dutch oven and bake for about 1 hour 30 minutes. Check for doneness by using a meat thermometer or by inserting a small sharp knife into the chicken and making sure the juices are no longer pink and run clear.
- Once the chicken is cooked, remove it to a cutting board and cut it into bite-sized pieces or shred it.
- Add the chicken pieces back to the soup and bring it to a boil.
- Add the orzo and boil until the orzo is cooked, about 7 minutes.
- Season with salt and pepper and garnish with dill before serving.
* if you find that your liquid has boiled down too much, you can add more chicken stock, 1 cup at a time, as necessary. Remember to re-season the soup as you go.