I had never been a soup lover; just wasn’t my thing. When I tasted this amazing soup, however, that all changed and I now make it several times a month, even during the hot summer months. I’ve adapted my version from the original by WholeNutrition for a more robust flavor. It makes enough for several dinners, lunches and frozen emergency bowls for later. To cure whatever ails you or to simply enjoy the amazing nutrition and flavor that this soup brings, enjoy! ~Lorrie
First prepare the base broth. While you may feel sad discarding uneaten vegetables, the taste of the broth using fresh ingredients is what makes this soup so amazing. No worries, the bounty of veggies which stay is yet to come.
Ingredients for broth preparation:
1 SKINNED whole organic chicken (about 3.5-4.5 pounds)*
3 stalks celery, chopped
1 carrot, roughly chopped
1 medium onion, chopped
1 head garlic, unpeeled is fine, head cut in half to release flavors
3 to 4 sprigs fresh thyme
2 sprigs fresh rosemary
2 teaspoons whole black peppercorns (if you don’t have, use 1-2 teaspoons of pepper in the soup step)
1 bay leaf
1 tablespoon sea salt
12 cups filtered water
Ingredients for final soup preparation:
1 small onion, diced
1 small leek, white section thinly sliced
3 large carrots, diced (the smaller the pieces, the better they mix with the soup)
4 stalks celery, diced
½ pound green beans, trimmed and cut into 2-inch pieces
1 tablespoon dried thyme
1 teaspoon of red pepper flakes (optional)
1 ½ teaspoons of granulated garlic (preferably Penzey’s)
sea salt and freshly ground black pepper (1-2 t is you didn’t use peppercorns), to taste
4 cups chopped kale
½ cup chopped parsley
Place chicken and all broth only ingredients in a pot; best if you have a colander liner for it but easy to work around if you don’t. Bring to boil and immediately reduce to a simmer. Simmer for 90-120 minutes.
If you have a colander insert, lift the content of ingredients from the broth and set aside. If you don’t, remove chicken carefully from pot (it is likely to fall apart) and pour broth and remaining contents through a colander into a second soup pot. Discard the contents of the colander, only retaining the broth and cooked chicken.
Add all “final soup” ingredients excluding the reserved whole chicken, kale and parsley to the broth and cook on low for 30 minutes. Meanwhile, shred chicken and remove all bones. After vegetables in broth have softened, add chicken, kale and parsley and heat through, roughly 10 minutes. Serve and enjoy! ~Lorrie
*It isn’t the most pleasant task to skin a chicken, I’ll admit. The reduction of fat makes it well worth the discomfort. If you aren’t prepared for it, have someone else do it or buy a precut chicken without the skin, but WITH the bones, and get all the pieces of a whole bird. The easiest way is to it yourself is to use cooking shears.