How Does Gordon Ramsay Make His Famous Chicken Soup?

Chicken soup is one of those classic comforting dishes that never goes out of style. And when a world-renowned chef like Gordon Ramsay puts his spin on it you know it’s going to be next level. But how exactly does Ramsay transform simple chicken soup into a gourmet masterpiece? Let’s break it down.

Starting With Quality Ingredients

Like any good chef, Ramsay knows that great food starts with great ingredients. He says that for his chicken soup, you should use a whole chicken instead of just breasts or thighs. This gives the broth more body and richness by adding more collagen and natural gelatin. Free-range and organic chickens often deliver more flavor.

Ramsay also opts for fresh, natural vegetables like carrots, celery, and onions. No pre-chopped “soup starter” bags for him! The fresh veggies have brighter, crisper flavors and vary in size for better texture.

Extracting Maximum Flavor

Building a deeply flavored broth is crucial for Ramsay’s chicken soup. He starts by covering the chicken and vegetables with cold water in a pot. Cold water helps draw flavors out slowly compared to starting with hot water.

While the soup is cooking, it stays at a low temperature for a long time, usually about 90 minutes. This long extraction coaxes the flavors out fully. Ramsay also leaves the lid slightly open so that the food can get rid of any impurities as it cooks.

Achieving Crystal Clear Clarity

A clear, golden broth is a sign of a great home-cooked soup. With great care, Ramsay skims off any foam or fat that rises to the top of the soup as it cooks. Skimming makes sure that the finished broth doesn’t have any cloudy bits of dirt in it.

Straining the broth after cooking also helps remove sediment or particles for a cleaner final product. Ramsay may even strain the broth a second time through cheesecloth if he’s looking for exceptional clarity.

Adding Back The Good Stuff

Once the strained broth is pristine, Ramsay adds back the cooked chicken meat and vegetables. But he doesn’t just plop them in whole. The chicken meat is shredded by hand, yielding tender strands with no chewy bits. The carrots and celery are diced small so they’re perfectly bite-sized in each spoonful.

Cooking the ingredients separately allows perfect control over the texture, without overcooking anything in the broth. It also lets the pure chicken flavor shine through.

Seasoning With Finesse

Here’s a key lesson from Chef Ramsay – don’t season the soup until the very end! He cautions against salting too early, as reducing broth can concentrate saltiness to unpleasant levels.

Instead, Ramsay tastes the finished broth and seasons judiciously with salt and pepper until it tastes just right. A sprinkle of fresh parsley or thyme provides brightness and herbal aroma right before serving.

Cooking More Gently

The most important thing to learn from Ramsay is not to boil the soup too quickly. He tells her, “Don’t boil the hell out of it—let the chicken talk.” Boiling something very hard can cloud the broth and damage delicate foods.

A gentle simmer is the way to go – it nicely concentrates flavors without sacrificing texture. Letting the soup’s ingredients speak for themselves is Ramsay’s signature.

Adaptations and Enhancements

Once you’ve mastered the foundations, there are plenty of ways to put your own spin on Ramsay’s chicken soup recipe:

• Add noodles or rice for heartiness
• Include garlic, ginger, and chili flakes for extra immune-boosting power
• Toss in parmesan rinds or mushrooms for deeper umami
• Finish with lemon juice or vinegar for brightness
• Swirl in pesto or harissa oil for a flavor twist
• Top with crisp croutons or a poached egg for texture

The possibilities are endless! Use quality ingredients, nail the technique, then customize to your taste.

Key Takeaways from Chef Ramsay

Here are some top tips to remember when crafting next-level chicken soup like a pro:

• Start with whole chickens and fresh vegetables – quality in, quality out
• Use cold water and gentle simmering for maximum extraction
• Skim obsessively for the clearest possible broth
• Strain and then add back chicken and veggies for ideal texture
• Season carefully at the very end for perfect flavor
• Avoid aggressive boiling – let the ingredients shine through
• Make it your own with creative enhancements and add-ins

With Chef Ramsay’s guidance, it’s easy to transform humble chicken soup into a Michelin-starred masterpiece right in your own kitchen. Now grab an apron and start simmering!

Gordon Ramsay’s most famous recipe is his Beef Wellington.