GRANDMA’S CHICKEN SOUP
One of my all-time favorite chicken soup recipes is from my grandma. My mom made this for me as a kid and I now I make it for my family. It’s truly easy and makes for a delicious healthful soup. + Added bonus you can turn this single grocery shop into 3 meals! Chicken soup, Puréed vegetable soup, and roasted chicken!
CHICKEN SOUP
PREP TIME: 20 mins
COOK TIME: 45 mins
SERVING SIZE: 6-8 servings
INGREDIENTS:
INGREDIENTS
1 whole free-range organic chicken cut up in 8 pieces ask your butcher to keep the back separate
1-2lbs bag of organic carrots
1 Head of Organic Celery
2-4 Parsnips
Kosher Salt & Black Pepper to taste
1 Bunch of Dill
Kosher Salt and Pepper
*optional additions 1 Fennel Bulb and 2 Organic Zucchini’s
RECIPE
Peel and clean the carrots, parsnips, and celery. I like to cut the carrots and parsnips on a bias, the celery I keep in large pieces to remove when the soup is done. I like the flavor it gives the soup but not a fan of eating it
Put celery in the bottom of the pot then add the whole chicken on top
Salt and pepper the chicken
Put all the rest of the veggies and dill in the pot
Fill the pot with cold water until everything inside is submerged
Bring to a boil then simmer for 45mins on low
Skim the funk that comes to the top
After 45mins your soup is ready!
I then remove the celery and dill discarding both
Then I remove the chicken and set it aside
Once cooled take the skin off the chicken and cut the meat off and place it in a glass container. I prefer to keep the chicken separate and add it to my bowl of soup as I like.
Cook any type of noodle or rice you enjoy separately and add to your soup and enjoy!
Tip - Reserve 2 cups of chicken broth and freeze it to have it ready whenever you need it!
PURÉE OPTION
Follow the steps above then use an immersion blender to puree the vegetables. The less broth when you puree the richer and thicker the soup will be. Be sure to remove the herbs & chicken before blending.
