This is a delicious, wholesome variety of homemade organic chicken soup that contains nothing artificial. There are no boxed broths or msg-laden boullions involved (will be even better when I can use our own farm-raised chickens). It is truly lovely to indulge in bite after bite of everything that is good and nothing that is not. Although this recipe has many steps and is a two day endeavor, all of the steps are easy. If you try this even once, I am sure it will go to your list of favorites.
Ingredients
For the first day:
- 3-5 lb whole organic chicken (with giblets)
- 1 organic head of garlic, peeled and separated into cloves
- 2 organic onions, cut into quarters
- 1 bunch organic celery, snapped into halves
- 1/2 pound organic carrots, snapped into halves
- 1 bunch of organic fresh parsley, rinsed well
- 1 bunch of organic fresh thyme, rinsed well
For the second day:
- 2 organic onions, diced
- 1 bunch of of organic celery, diced
- 1/2 pound of organic carrots, diced
- 3 TBSP Real Salt (or according to taste preference)
- 1 TBSP onion powder
- 1 TBSP curry powder
- 1 TBSP dried sage
- 1 TBSP dried thyme
- 1/2 tsp chipotle powder
- 4 TBSP organic raw sugar
- 2 pounds organic potatoes, peeled and diced
- 8 ounces whole wheat spiral pasta
- 16 ounce bag of frozen organic vegetables (I use the pea, carrot, corn, bean package)
- 16 ounce bag frozen organic corn
Instructions
For the first day:
- Place whole chicken along with giblets into a large stock pot. (Make sure to remove the giblets from any inner packaging that may have been used)
- Add quartered onions, garlic, halved celery and carrot pieces.
- Add the fresh parsley and thyme bunches.
- Cover all contents with purified water to an inch or two above the ingredients.
- Cover and bring to a boil.
- Reduce heat and simmer for about an hour.
- Carefully remove the whole chicken from the stock pot.
- When cool enough to handle, separate the meat from the bones and fat and the “yucky stuff”.
- Add the fat and the bones back to the stock pot.
- Place the pulled chicken in a covered dish or Ziploc back in the refrigerator for the end of the recipe.
- Bring the contents of the stock pot back to a simmer.
- Simmer for 7-8 hours over low heat. Be careful to check occasionally to make sure that all contents are still covered with water. Add purified water as necessary to keep everything under liquid.
- After stock has simmered all day, remove from heat and remove all large chunks and bones from stock pot.
- Allow to cool completely.
- Strain broth over a large refrigerator-safe container and cover.
- Chill overnight or until fat and broth have completely separated and the fat layer has become solid.
For the second day:
- Remove the chilled stock from the refrigerator and skim the solid layer of fat off of the top.
- In a large stock pot, add the diced onion, carrot and celery and saute on low until veggies start to become translucent.
- Add reserved stock, salt, onion powder, curry powder, dried sage, dried thyme,chipotle powder, and raw sugar.
- Add reserved pulled chicken from previous day.
- Bring all contents to a boil.
- You may need to add purified water periodically to keep all contents under liquid.
- Add diced potatoes and reduce heat to a simmer for about 8 minutes.
- Add whole wheat pasta and bring back to a simmer for about 8 more minutes.
- Add frozen veggies and corn and bring back to a simmer.
- The soup is done when the frozen vegetables are done to your preference.
- Add additional seasonings to taste.