Homemade Chicken Soup
 

Homemade Chicken Soup

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In these winter months when it seems everyone is getting the flu or a cold, serve your family this delicious and healthy chicken soup. Add your favorite noodles if you'd like. Get our recipe for homemade Vegetable Broth.

SERVING SIZE

serves 6 to 8

INGREDIENTS

1 whole chicken (giblets and neck removed), washed

8 to 10 cups vegetable broth

1 tablespoon olive oil

2 onions, coarsely chopped

1 leek, washed and sliced

1 bunch celery, including celery leaves, washed and sliced

1 bunch carrots, tops removed, washed and sliced

4 cloves garlic, minced

1 small knob ginger, peeled and minced (optional)

1 small knob turmeric, peeled and minced (optional)

1 small cabbage, coarsely chopped

1 bunch parsley, coarsely chopped

1 tablespoon sea salt

1/4 teaspoon pepper

green onions, sliced, for garnish

 

INSTRUCTIONS

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In a large pot, cover the whole chicken with homemade vegetable broth. Bring to a boil, lower heat and simmer until chicken is cooked all the way through, about 1 hour. Remove the chicken from the broth and let cool in a separate bowl.

Strain the broth through a coffee filter or cheese cloth to remove most of the fat. Set aside.

When the chicken is cool enough to handle, remove the meat and discard the skin and the bones. Set the meat aside.

In the same large pot, heat 1 tablespoon olive oil on medium-high heat. Add the onions and leeks and cook until soft and translucent, about 3 minutes. Add the celery and carrots and cook until slightly softened, about 3 minutes.

Add the garlic, ginger and turmeric (if using) and cook until fragrant, about 1 minute. Add the broth and chicken back into the pot. Add the cabbage, parsley, sea salt and pepper. Cook until all the vegetables are soft and tender, about 45 minutes. Season to taste.

Garnish with some chopped green onions.

  PRINT VERSION

vegetable plate

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