Description
A back to basics, from scratch, Chicken Soup recipe that’s packed with pure, food medicine. Nature’s penicillin.
Ingredients
Scale
Ingredients – Stock
1/2 roasting chicken, quartered
1 carrot, peeled, quartered
1 onion, peeled, quartered
1 parsnip, peeled, halved
1 stem celery, quartered
2 garlic cloves, crushed
1 piece leek (green) quartered
2 bay leaves
2 sprigs fresh thyme
3 – 4 parsley stems
12 whole black peppercorns
Ingredients – Soup
3 – 4 carrots, peeled & chopped
8 ounces green beans, chopped
1 piece leek (white), chopped fine
1/2 cup peas (frozen or fresh)
1 green onion, chopped, fine
1 stem of parsley – top only, chopped fine
2 tablespoons Butter
salt & pepper to taste
Instructions
- Place chicken into a large soup pot. Add the carrots, onions, celery, garlic, leek, bay leaves, thyme, parsley and peppercorns and cover completely with cold water.
- Bring pot to a boil then reduce temperature and simmer gently for 1 hour – 90 minutes, removing film from top of broth as needed.
- Strain broth and reserve, discard cooked vegetables and reserve chicken.
- Once the meat has cooled, gently remove from the bones, cut or shred as needed and return to the pot with the broth. Bring the broth back to a simmer and add carrots and leek. Simmer for 7 – 10 minutes and add green beans and peas. Simmer for 5 minutes then finish with butter, green onion and parsley. Simmer for another 5 – 10 minutes… or remove from heat to storage for later. Freezes like a dream.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soups
- Cuisine: American