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 chooses natural, fresh vegetables like onions, carrots, and celery. He won’t eat “soup starter” bags that already have the vegetables chopped up for him. The fresh vegetables taste better, are crispier, and come in a range of sizes as well.

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.

Once brought to a gentle simmer, the soup cooks at a low temp for an extended time – usually around 90 minutes. This long extraction coaxes the flavors out fully. Ramsay also leaves the lid slightly ajar so impurities can escape as it simmers.

Achieving Crystal Clear Clarity

A hallmark of great homemade soup is a crystal clear golden broth. To achieve this, Ramsay vigilantly skims off any foam or fat that rises to the top as the soup simmers. The skimming ensures no cloudy specks of impurities end up in the finished broth.

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 takes a taste of the finished broth and adds salt and pepper as needed until it tastes just right. Just before serving, a sprinkle of fresh parsley or thyme adds color and a herbal smell.

Cooking More Gently

Perhaps the biggest lesson from Ramsay is not to boil the soup aggressively. “Don’t boil the hell out of it—let the chicken speak,” he urges. Vigorous boiling can make broth cloudy and beat up delicate ingredients.

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 know the basics, Ramsay’s chicken soup recipe can be changed in many ways:

• 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.