Chicken Soup
Chicken Soup is a medium American recipe that serves 6. 350 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 30 min | Cook: 10 hrs 20 min | Total: 11 hrs 20 min
Cost: $19.94 total, $3.32 per serving
Ingredients
- 3.5 lb Whole Chicken (fresh, preferably organic; keep skin on)
- 30 g Kosher Salt (for dry brine)
- 5 g Granulated Sugar (balances salt in dry brine)
- 5 g Ground Black Pepper (freshly ground)
- 3 g Garlic Powder
- 5 g Poultry Seasoning
- 5 lb Chicken Backs (ask butcher for backs; cheap and flavorful)
- 1.5 lb Chicken Feet (cleaned; provides gelatin)
- 200 g Leek (white and light green parts only, cleaned and quarter‑inch dice)
- 400 g Carrots (peeled and cut into medium chunks)
- 300 g Celery (6 ribs, halved then cut into chunks)
- 200 g Fennel Bulb (trimmed, fronds removed, cut into bite‑size pieces)
- 4 cloves Garlic Cloves (peeled and pressed)
- 2 tbsp Chicken Fat (Schmaltz) (skimmed from the reduced stock; used for sautéing vegetables)
- 300 g Medium Grain Rice (e.g., Koshihikari or Calrose; rinsed)
- 10 g Salt (for soup & rice) (additional seasoning; 2 pinches for vegetables, 7 g for rice)
Instructions
Dry Brine the Whole Chicken
Combine 30 g salt, 5 g sugar, 5 g black pepper, 3 g garlic powder, and 5 g poultry seasoning in a medium stainless steel bowl. Massage the mixture all over the chicken skin, ensuring even coverage.
Time: PT10M
Refrigerate the Brined Chicken
Place the seasoned chicken on a wire rack set over a quarter‑sheet tray and refrigerate uncovered for at least 2 hours, preferably overnight, to allow the dry brine to penetrate.
Time: PT12H
Roast the Whole Chicken Low and Slow
Preheat the oven to 300°F. Roast the brined chicken on the rack for 150 minutes (2 ½ hours) until the internal temperature reaches about 180°F in the breast.
Time: PT150M
Temperature: 300°F
Rest the Roasted Chicken
Remove the chicken from the oven and let it rest on a cutting board for 30 minutes before carving.
Time: PT30M
Roast Chicken Backs and Feet
Increase oven temperature to 400°F. Spread 5 lb chicken backs and 1.5 lb chicken feet on a separate sheet tray and roast for 20 minutes until lightly browned.
Time: PT20M
Temperature: 400°F
Transfer Bones and Fond to Instant Pot
Using a wooden spoon, scrape any browned bits (fond) from the roasting tray, add a splash of water to loosen, and pour everything into the Instant Pot. Add enough water to total about 5 quarts, ensuring bones are fully covered.
Time: PT5M
Slow‑Cook the Stock
Seal the Instant Pot lid, set the pressure valve to vent (open) and select the Slow Cook function for 6 hours on the “Normal” setting.
Time: PT360M
Strain and Skim the Stock
After 6 hours, carefully release pressure, open the pot, and strain the liquid through a fine mesh strainer into a large container. Skim off the surface fat, reserving 2 tbsp for later sauté.
Time: PT10M
Reduce the Stock
Transfer the strained stock to a Dutch oven, bring to a gentle simmer over medium heat, and reduce by about 25 % (approximately 20 minutes).
Time: PT20M
Prep the Vegetables
Clean and dice leeks (200 g), carrots (400 g), celery (300 g), and fennel (200 g) into roughly ¼‑inch pieces. Peel and press 4 garlic cloves.
Time: PT15M
Sweat the Vegetables
Heat 2 tbsp reserved chicken fat in the Dutch oven over medium heat. Add all diced vegetables, sprinkle with two pinches of salt, and sauté for 4‑5 minutes until they begin to soften and release aroma.
Time: PT5M
Add Garlic
Stir in the pressed garlic and cook for 1 minute until fragrant.
Time: PT1M
Combine Stock and Vegetables
Pour the reduced stock into the pot with the vegetables, bring to a gentle simmer, and cook for about 15 minutes until all vegetables are tender.
Time: PT15M
Shred the Roasted Chicken
While the vegetables are finishing, pull the rested roasted chicken apart into bite‑size pieces roughly the size of the vegetables.
Time: PT5M
Add Chicken to the Soup
Stir the shredded chicken into the simmering soup and heat through for 2‑3 minutes.
Time: PT3M
Cook the Rice
Rinse 300 g medium‑grain rice. In a rice cooker, combine rice, 400 g cold water, and 7 g salt. Cook according to the cooker’s settings.
Time: PT20M
Assemble and Serve
Place a scoop of cooked rice in each bowl, ladle hot soup over the rice, and enjoy immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Dairy‑Free, High‑Protein, Paleo‑Friendly
Ingredient Substitutions
- Instead of Whole Chicken: Spatchcocked chicken, Whole turkey (adjust cooking time)
- Instead of Kosher Salt: Sea salt (use same amount), Table salt (use 2/3 amount)
- Instead of Granulated Sugar: Honey (use 4 g), Maple syrup (use 4 g)
- Instead of Ground Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Poultry Seasoning: Herbes de Provence, Italian seasoning
- Instead of Chicken Backs: Chicken necks, Wing backs
- Instead of Chicken Feet: Extra chicken backs, Pig's trotters (different flavor)
- Instead of Leek: Yellow onion, Shallots
- Instead of Carrots: Parsnips
- Instead of Celery: Celery stalks, Fennel stalks
- Instead of Fennel Bulb: Leek, Anise seed (1 tsp, added later)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Chicken Fat (Schmaltz): Olive oil, Unsalted butter
- Instead of Medium Grain Rice: Short‑grain rice, Pearl barley (for a different texture)
- Instead of Salt (for soup & rice): Sea salt
Equipment Needed
- Medium Stainless Steel Bowl
- Wire Rack
- Quarter Sheet Tray
- Oven
- Instant Pot
- Fine Mesh Strainer
- Dutch Oven
- Soup Ladle
- Chef Knife
- Cutting Board
- Rice Cooker
- Digital Kitchen Scale
- Wooden Spoon
Critical Steps — Do Not Skip
- Dry brining the whole chicken
- Low‑and‑slow roasting of the chicken
- Roasting backs and feet to develop flavor
- Skimming and reserving chicken fat
- Reducing the stock without boiling
- Sweating vegetables in chicken fat
Chef Tips from the Video
- Use parchment paper on the sheet tray for easy cleanup of roasted backs and feet.
- Reserve a tablespoon of the rendered chicken fat for a final garnish of glossy sheen.
- A splash of fresh lemon juice added at the end brightens the flavor.
Troubleshooting
Broth is cloudy
Make sure the backs and feet are roasted, not boiled; skim any excess fat and avoid a hard boil during reduction.
Soup is too salty
Dilute with additional water or unsalted stock, and add more unsalted rice to balance.
Rice becomes mushy in the soup
Cook rice separately and add at serving time; do not simmer rice in the broth.
Chicken turns dry
Do not over‑cook the whole chicken; the low‑and‑slow method at 300°F keeps it moist. Rest before shredding.
Storage
Refrigerator: Store soup in airtight containers for 3‑4 days.
Freezer: Freeze broth and shredded chicken separately for up to 2 months; rice can be frozen for 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth up to the reduction step and freeze in portions; reheat and finish the soup later.
- Roast the whole chicken a day ahead; shred and store in the fridge.
- Cook the rice a day ahead and keep refrigerated; add to soup just before serving.
Frequently Asked Questions
What is the cultural significance and history of chicken soup in American comfort food tradition?
Chicken soup has long been considered a healing, comforting dish in American households, especially during cold winters and when someone is under the weather. Its roots trace back to European broth traditions that immigrants adapted with locally available poultry, making it a staple of home‑cooked comfort.
What are the traditional regional variations of chicken soup in the United States?
In the South, chicken soup often includes dumplings or noodles; the Midwest favors hearty vegetable mixes; New England versions may add barley or potatoes. Brian Lagerstrom’s version emphasizes gelatin‑rich stock from chicken feet, a technique common in Asian‑influenced American cooking.
How is chicken soup traditionally served in American households?
It is typically served hot in deep bowls, sometimes with a side of crusty bread or crackers. For a more filling meal, cooked rice or egg noodles are added, as demonstrated in this recipe.
What occasions or celebrations is chicken soup traditionally associated with in American culture?
Chicken soup is a go‑to dish for family gatherings during winter holidays, Thanksgiving leftovers, and as a soothing remedy for colds or flu. It’s also common at pot‑luck events because it can be made in large batches.
How does chicken soup fit into the broader American comfort food cuisine?
It embodies the American comfort food ethos: simple ingredients, hearty flavor, and a focus on warmth and nourishment. The use of stock, vegetables, and starches mirrors other classic dishes like pot roast and meatloaf.
What are the authentic traditional ingredients for perfect chicken soup versus acceptable substitutes?
Authentic ingredients include a whole chicken, chicken backs, and chicken feet for gelatin, plus leeks, carrots, celery, and fennel for aromatics. Acceptable substitutes are necks or wing backs for backs, and extra backs or pork trotters if feet are unavailable.
What other American dishes pair well with Brian Lagerstrom’s chicken soup?
Serve the soup alongside a simple mixed green salad, crusty sourdough bread, or a side of roasted root vegetables. For a full meal, pair with a light apple crisp dessert.
What makes Brian Lagerstrom’s chicken soup special or unique in American cuisine?
The inclusion of chicken feet for gelatin creates a luxuriously silky broth, and the low‑and‑slow roasting of the whole bird preserves moisture while adding deep flavor. The final reduction step concentrates taste without clouding the stock.
What are the most common mistakes to avoid when making perfect chicken soup according to Brian Lagerstrom’s method?
Common errors include skipping the dry brine, over‑roasting the broth bones which can make the stock bitter, not skimming excess fat before reduction, and adding rice directly to the broth which makes it mushy.
Why does this chicken soup recipe use a dry brine and low‑temperature roasting instead of a quick boil?
Dry brining seasons the meat evenly and helps retain moisture. Low‑temperature roasting renders fat slowly, creating flavorful skin and meat that stays juicy, which a rapid boil would not achieve.
Can I make Brian Lagerstrom’s chicken soup ahead of time and how should I store it?
Yes. Prepare the broth and reduce it, then cool quickly and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months. Keep the shredded chicken and cooked rice separate and combine just before serving.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, technique‑driven cooking tutorials that blend classic culinary fundamentals with modern equipment like the Instant Pot, often emphasizing flavor‑first approaches for home cooks.
How does the YouTube channel Brian Lagerstrom’s approach to American comfort food differ from other cooking channels?
Brian Lagerstrom combines rigorous kitchen science—such as precise brining and stock reduction—with accessible home‑cooking tools, whereas many other channels rely on shortcuts or pre‑made ingredients. His videos often include cost breakdowns and ingredient sourcing tips.
Last updated: September 6, 2026
