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Organic Chicken Soup
What you need
- »«Rich Broth»«
- Roasted bones from 3 organic chickens
- 12 cups water
- 1-2 large carrots cut into 3rds
- 1-2 celery stalks cut into 3rds
- 1 very large onion, (remove only outer loose skin), cut into
quarters
- 1/2 head garlic, cut in half across the middle
- 2 or 3 bay leaves (I pick these wild - fresh is wonderful)
- 1/2 tsp spanish saffron threads
- »«Soup»«
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cabbage, diced
- 1 cup broccoli stems, diced
- Broccoli florets
- Kosher Salt
- Black Pepper
How to make it
Rich Broth Instructions:
- In a very large stock pot, simmer chicken bones, carrots,
celery, onion, garlic, bay and saffron for approximately 2 hours.
- Remove chicken bones and pieces from the pot and set aside
until cool enough to handle
- Pour broth through a strainer and discard vegetables and
herbs
Soup Instructions:
- Return broth to stock pot and add diced carrots, celery,
cabbage and broccoli stems
- Add 2 tsp kosher salt and black pepper
- Cover and bring to a light boil - cook until vegetables are
tender
- When cooled slightly, remove chicken meat from bones and
discard bones
- Add chicken meat to stock pot and heat to serve.
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