The “Real Deal” Chicken Vegetable Soup

Making homemade broth is pretty time consuming, so try this recipe out on a weekend. If you are pressed for time, you can substitute 12 cups gluten free chicken broth, and add 1.5 lbs chicken meat to your soup instead.

Broth Ingredients:

  • 1 3 lb. chicken
  • 1 large yellow onion, sliced in half moon rings
  • 4 stalks celery, chopped into 2″ segments
  • 1.5 cups baby carrots
  • 1 tbs. poultry seasoning
  • 2 large bay leaves
  • salt and pepper

Broth Instructions:

Rinse off your bird, pat dry with paper towels, remove and discard any organs the processor has left in the cavity (or leave em if you like that kind of thing…they do add quite a bit of flavor). Put the bird in a large stock pot. Chop your veggies, and add to the pot. Cover all with cold water, add seasonings, bring to a boil. Once boiling, cover partially with a lid, and let it boil lightly for at least 2 hours.

Remove the chicken from the pot. The meat will be falling off the bones, so use some tongs, and be careful not to burn yourself. Place the meat on a cutting board to cool, while you deal with the broth. Place a large stainless steel bowl in the sink, put a large colander in it. Line the colander with 3 layers of cheese cloth. Pour your broth into the colander. Lift the strainer out and discard the cheese cloth and veggies.

Let the broth sit in the bowl for a few minutes while you remove the bones and fat from the meat. Discard all bones, cartilage, and fat from the chicken. Chop the meat into bite-sized pieces, and set the meat aside in a bowl. I had approximately 1.5 cups of chicken for my soup. After the broth has cooled for 5 minutes or so, you can skim off the top oily layer of the broth with a few folded paper towels.

Soup Ingredients:

  • 1.5 lbs. Chicken meat, cooked
  • 12 cups chicken broth
  • 2 tbs. Worchestershire sauce
  • 1/4 cup sherry or red wine
  • 3 tablespoons olive oil
  • 3 cups carrots, diced
  • 2 cups celery, diced
  • 3 cups yellow onions, diced
  • 4 cloves garlic, minced
  • 2 cups yellow squash, diced
  • 2 cups kale, chopped
  • 1 cup cabbage, chopped
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1 tsp. basil
  • salt and pepper (lots) to taste

Soup Instructions:

In a large stock pot, heat the olive oil. Add the carrots, celery, onions, garlic, chili flakes, salt and pepper. Saute over medium high for 10-15 minutes, until the carrots and celery have softened.

Add chicken broth, cooked chicken, sherry and worchestershire sauce, and simmer for 15 minutes. Add squash, cabbage, kale, and herbs, and cook 15-20 minutes. Taste for salt and pepper. This can be cooked for as long as you want on low.

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