If Dara Friedman were to start a cult, I would be the first to join it. I wanted to interview Dara because she has a way of bringing you into her world while still relating and listening to yours. She is an artist and a teacher by nature—weaving together the “truth of feeling” seamlessly into her work. I hope you enjoy listening to what she has to say about cooking and art as much as I do.
Place the chicken back in the soup pot and taste for seasoning, adding more salt as necessary.
Ladle the soup into serving bowls and sprinkle the parsley on top. Serve with additional salt on the side.
Notes from Dara: If you want to extend it, you can add rice to the soup, but don’t reheat with the rice or the broth will cloud. Refrigerate what you don’t eat in one go, and skim off the chicken fat before reheating. This can feed four people for two or three days, and can be eaten for breakfast, lunch, and dinner. Whatever broth is left in the pot can be saved, frozen, and used later as stock.