There is a quiet romance in a pot of soup that has been allowed to simmer slowly, filling the house with the scent of thyme, butter, and roasting chicken. This recipe is designed for those evenings when you want to shut out the cold and lean into comfort. We build the flavor foundation using our Broth Bar Tallow to get that perfect golden sear, then deglaze with wine before letting everything marry in our rich Roasted Chicken Broth. The result is a creamy, velvety bowl of warmth that feels like a hug from the inside out. Light a candle, tear into a crusty loaf of bread, and savor the simple, grounding pleasure of a meal made with intention.

Ingredients:

3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts & thighs are ideal) 

Salt and freshly ground black pepper


1-2 T Broth Bar Tallow


1 large onion, diced small

1 cup diced carrots

I cup chopped celery 

1 c chopped zucchini (optional)

1/2 cup dry white wine 


2 pints Broth Bar Roasted Chicken Broth 

1-2 c water (optional)


1/2 cup milk or heavy cream


1 bay leaf


1 teaspoon minced fresh thyme, rosemary or sage

3 tablespoons unsalted butter, at room temperature


4 1/2 tablespoons all-purpose or gluten free flour


2 tablespoons chopped flat-leaf parsley

Instructions:

Generously season all sides of the chicken parts with salt and freshly ground black pepper. Heat tallow over medium-high heat in the bottom of a large Dutch oven (minimum of 4 quarts; mine is 5). Brown chicken in two parts, cooking until golden on both sides. Transfer to a plate and repeat with second half of chicken. Set aside.

Heat butter over medium heat in the same pot. Add onions, season with salt and pepper, and saute them until softened. Repeat with the diced vegetables, adding salt and pepper with each layer. Add more butter if needed to prevent any burning. Sprinkle flour over the softened veggies and stir, cooking for 2-3 minutes. Add wine and use it to scrape up any bits stuck to the bottom of the pan. Simmer until reduced by half. Add chicken broth, water if using, thyme or rosemary and bay leaf and bring to a simmer. Nestle the browned chicken and any accumulated juices into the pot. Cover and gently simmer to 30 minutes, after which the chicken should be fully cooked and tender.

Transfer the chicken to a cutting board to cool slightly. Discard the bay leaves. Add in the cream. Once the cream is added, do not let the pot boil as the cream can tend to curdle and separate. Reduce heat to low. Pull chicken from bones, chopping meat to desired size and add back into the pot. From here, you can finish the soup as you please. Add cooked pasta or rice, top with pie crust for a pot pie or biscuits for chicken and dumplings. Top with chopped fresh parsley before serving.