📝 About This Recipe
This soul-warming soup celebrates the humble chicken neck, a culinary secret prized for its high collagen content and deep, savory depth. Slow-simmered until the meat is tender enough to fall away from the bone, the broth achieves a rich, silky texture that store-bought stocks simply cannot replicate. Infused with bright garden herbs and sweet root vegetables, this dish is a comforting testament to traditional farmhouse cooking where nothing goes to waste.
🥗 Ingredients
The Broth Base
- 2 pounds Chicken necks (cleaned and excess fat trimmed)
- 10 cups Cold filtered water
- 2 pieces Bay leaves (dried)
- 1 teaspoon Black peppercorns (whole)
- 2 teaspoons Sea salt (adjust to taste)
Aromatics and Vegetables
- 1 large Yellow onion (halved, keep the golden skin on for color)
- 4 pieces Garlic cloves (smashed)
- 3 medium Carrots (peeled and sliced into 1/2-inch rounds)
- 1 large Parsnip (peeled and diced)
- 2 pieces Celery stalks (sliced)
Finishing Touches
- 1/4 cup Fresh dill (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 cups Egg noodles (dried, optional for serving)
👨🍳 Instructions
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1
Rinse the chicken necks thoroughly under cold running water and pat them dry with paper towels.
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2
In a large heavy-bottomed stockpot, place the chicken necks and cover with 10 cups of cold water. Starting with cold water ensures a clearer broth.
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3
Bring the water to a gentle boil over medium-high heat. As it reaches a boil, use a fine-mesh skimmer or spoon to remove the grey foam (impurities) that rises to the surface.
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4
Once the surface is clear, add the halved onion, smashed garlic, bay leaves, and peppercorns. The onion skin will impart a beautiful amber glow to the soup.
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5
Reduce the heat to the lowest setting possible. You want a very gentle simmer—just a few bubbles breaking the surface occasionally. Cover partially and simmer for 90 minutes.
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6
After 90 minutes, use a slotted spoon to remove the onion halves and bay leaves. Discard them.
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7
Add the sliced carrots, parsnips, and celery to the pot. Stir in the sea salt.
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8
Continue to simmer for another 25-30 minutes, or until the root vegetables are tender and the meat on the necks is very soft.
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9
If using egg noodles, cook them in a separate pot of boiling salted water according to package instructions. Cooking them separately prevents the soup from becoming cloudy with starch.
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10
Taste the broth and add more salt if needed. Stir in the fresh lemon juice to brighten the heavy flavors.
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11
Turn off the heat and stir in the fresh dill and parsley. The residual heat will release their oils without dulling their vibrant green color.
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12
To serve, place a portion of cooked noodles in each bowl, ladle over the broth and vegetables, and include 2-3 chicken necks per person.
💡 Chef's Tips
Never let the soup reach a rolling boil after the initial skim, as this emulsifies the fat and makes the broth cloudy. Leaving the clean, outer golden layer of the onion skin on during the first stage of simmering adds a natural, rich golden color to the liquid. If you prefer not to serve the necks whole, you can remove them, let them cool slightly, pick the meat off the bones, and return the meat to the pot. For an even deeper flavor, lightly roast the chicken necks in a 400°F oven for 15 minutes before adding them to the water. Always season with salt gradually at the end, as the broth concentrates during the simmering process.
🍽️ Serving Suggestions
Serve alongside a thick slice of toasted sourdough or dark rye bread slathered with salted butter. A side of spicy horseradish or hot mustard is perfect for dipping the tender neck meat. Pair with a crisp, dry white wine like a Pinot Grigio or a light pilsner to cut through the richness of the broth. Add a dollop of sour cream or Greek yogurt to the bowl for a creamy Eastern European twist. Accompany with a side of fermented pickles to provide a sharp contrast to the savory soup.