Old Fashion' Chicken Soup
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Ingredients
  1. 5-6 lbs. Free range chicken, cup up into 1/8th
  2. 3 cups Onions, diced
  3. 2 cups Carrots, diced
  4. 2 cups Celery or celery root, diced
  5. 6 ea. Garlic cloves
  6. 1 ea. Bay leaf
  7. 1 tsp. Thyme
  8. 1/2 cup Parsley
  9. 1 tsp. Black pepper
  10. 1 tsp. Kosher salt
  11. 1/2 tsp. Thyme, dried or double if using fresh
  12. 1/4 cup Parsley, chopped fine (may substitute basil)
  13. 1 cup White wine
  14. 2-3 cups Chard, kale or spinach (cut stem into 1/3” slices and leaves into 1” square chunks)
  15. 2 cups Potatoes - Yukon, carola or any yellow potato
Instructions
  1. 1. Place chicken in large stock pot; cover with water (about 2 1/2 quarts).
  2. 2. Add trimmings from vegetables plus 1 cup each diced onions, carrots and celery.
  3. 3. Bring to simmer and skim top.
  4. 4. Add herbs, seasonings and 3 smashed cloves garlic.
  5. 5. Simmer 70 minutes or until chicken is done.
  6. 6. Remove chicken; allow to cool; pick meat and put bones back in pot.
  7. 7. Simmer bones for 3-6 hours; strain stock through strainer; reserve stock. Crock pot works great!
  8. 8. Add 2 ounces fat (from stock or butter) to 6 qt. sauce pan; heat over medium heat.
  9. 9. Add 2 cups onions; cook 10 minutes until translucent.
  10. 10. Add 1 cup each carrots and celery, minced garlic, thyme and parsley and sauté for 10 minutes.
  11. 11. Add 1 cup wine and reduce slightly.
  12. 12. Add stock, about 8 cups, bring to boil and adjust seasoning.
  13. 13. Add diced chicken, chard or kale and potatoes.
  14. 14. Simmer 30 - 45 minutes; adjust seasoning.
  15. Enjoy
Notes
  1. This is a good soup to double.
  2. The stock is time consuming, but well worth it. I use a crock pot at home.
  3. Any cooked starch can be substituted, such as barley, wild rice, spelt or beans.
  4. Recipes are only guidelines; use your intuition. No two onions, etc. are ever the same.
Wisconsin Local Food https://wisconsinlocalfood.org/
Old Fashion’ Chicken Soup