Organic Chicken & Vegetable Soup Recipe

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Organic Chicken & Vegetable Soup

Contributed by: Melinda

Use the roasted necks, backs and breast bones from cutting up your chickens to make a rich soup base. Use organic vegetables for a fully organic soup. You can use any vegetable you prefer, but stay away from strong flavored greens or they may overwhelm the flavor of your soup.

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

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 koser 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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