Homemade Chicken Soup

seriouseats.com

Jules

1 ( 4- pound; 1.8kg) whole chicken

3 quarts (2.8L) cold or room-temperature homemade chicken stock or store-bought low-sodium chicken broth

6 medium cloves garlic

2 sprigs fresh thyme

1 bay leaf

1 large carrot (8 ounces; 230 g), diced

1 medium turnip (7 ounces; 200 g), peeled and diced

1 medium yellow onion (9 ounces; 250 g) or large leek (white and light-green parts only), diced

1 large parsnip (10 ounces; 285 g), peeled and diced

2 medium ribs celery (5 ounces; 150 g), diced

Kosher salt and freshly ground black pepper

Minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish

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