Whole poached chicken soup with dill and peas
April 10, 2026
Chef Yvonne works on chicken with a volunteer at Sumac Community Food Centre
Recipe from Yvonne Dean, Chef, Sumac Community Food Centre
These are dishes I frequently make at home, varying the preparation. I live in a shared household with another family and three young kids, so all my recipes are child-friendly and perfect for collaborating with others using whatever is in season or available!
How should this dish turn out? Clean, flavourful broth with tender chicken, finished in the last minutes before serving with peas, fresh herbs and citrus.
Recipe
Ingredients
- 1 whole chicken (3-5lbs) at room temperature
- 1 large sized onion, dirty root part removed, halved
- 1 large or 2 small carrots, washed and cut into large chunks
- 2 celery stalks, thoroughly washed and cut into large pieces
- 1 large bunch fresh dill (washed, thoroughly dried and fronds removed from stems)
- 2 bay leaves
- Black peppercorns
- Salt
- 2 cups fresh or frozen peas
- Optional: lemon juice
Method
- Remove the chicken from the fridge, rinse it under cold water and pat it dry using a clean dry cloth or paper towel. Leave out at room temperature for about an hour. Bringing the chicken to a warmer temperature will help the meat cook more evenly and tenderly.
- Wrap bay leaves and peppercorns in a piece of cheesecloth and tie together with twine
Place chicken in a large pot and cover with cold water. Add onion, carrot, celery garlic, bay/peppercorn bundle and salt. - Gentle poach: Bring to a simmer (not a boil), and regularly and carefully skim any fat, foam or impurities that rise to the surface using a ladle. Be careful not to remove any broth at the same time. cook gently for 60 – 75 minutes.
- Using a set of tongs and a wide serving spoon or a spider strainer, carefully remove the chicken from the pot and set it aside on a large clean plate or bowl to cool.
- Strain the broth using a fine-mesh strainer, cheesecloth or filter cones to remove any residual impurities and pour back into a large clean pot.
- Once the chicken has cooled enough to handle, shred the meat. Discard the skin, but keep the bones to make another round of broth if desired (recommended)!
- Return the picked chicken meat to the broth with the peas and cook for 2 to 3 minutes, adjust the salt.
- Serve: Add chopped fresh dill fronds and a squeeze of lemon.
Notes: Keep it light and brothy, or add cooked rice, potatoes, or red lentils for body. Use a generous amount of dill or any fresh herbs that you love!
