Every Sunday during the cold months, I make a chicken soup. I always start first thing in the morning when the kids get up. The secret to a great chicken soup is creating a flavorful, rich broth which is actually quite easy. Not only does it fill my home with the most amazing smell, it’s a hearty and nourishing meal for my entire family. I hope you enjoy this as much as we do!
Part 1: Making the Stock
- One whole organic chicken, rinsed
- 2 whole carrots
- 3 celery stalks
- 2 large white onions quartered
- 1 head of garlic halved
- 1 turnip halved
- ¼ bunch of fresh thyme
- 2 bay leaves
In a large stockpot, combine the chicken, carrots, celery, onions, turnip and garlic. Pour in cold water to cover the chicken and vegetables. Add the thyme, bay leaves and peppercorn and allow it to come to a boil. Lower the heat and simmer for at least two hours but up to ten hours. The longer you let it simmer, the more flavorful the broth. Transfer the pullet to a cutting board. Once it cools a bit, pull the meat from the bones and cut into ½ inch pieces. Strain the stock through a fine sieve into another pot and discard the vegetables. Your stock is ready!
Part 2: Chicken Vegetable Soup
- 2 tablespoons of extra virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves, minced
- 6 large carrots chopped into ½ inch thick pieces
- 5 medium parsnips chopped into ½ inch thick pieces
- 2 celery stalks chopped into ½ inch thick pieces
- Shredded cooked meat from the chicken
Heat olive oil in your stockpot and add all the chopped vegetables. Let them saute for 5-6 minutes. Add the broth, cover and simmer for 12-15 minutes until the vegetables get tender. Add the meat from the chicken, allow it to simmer for a few minutes and it’s ready to be served.