Old Fashion' Chicken Soup
- 5-6 lbs. Free range chicken, cup up into 1/8th
- 3 cups Onions, diced
- 2 cups Carrots, diced
- 2 cups Celery or celery root, diced
- 6 ea. Garlic cloves
- 1 ea. Bay leaf
- 1 tsp. Thyme
- 1/2 cup Parsley
- 1 tsp. Black pepper
- 1 tsp. Kosher salt
- 1/2 tsp. Thyme, dried or double if using fresh
- 1/4 cup Parsley, chopped fine (may substitute basil)
- 1 cup White wine
- 2-3 cups Chard, kale or spinach (cut stem into 1/3” slices and leaves into 1” square chunks)
- 2 cups Potatoes - Yukon, carola or any yellow potato
- 1. Place chicken in large stock pot; cover with water (about 2 1/2 quarts).
- 2. Add trimmings from vegetables plus 1 cup each diced onions, carrots and celery.
- 3. Bring to simmer and skim top.
- 4. Add herbs, seasonings and 3 smashed cloves garlic.
- 5. Simmer 70 minutes or until chicken is done.
- 6. Remove chicken; allow to cool; pick meat and put bones back in pot.
- 7. Simmer bones for 3-6 hours; strain stock through strainer; reserve stock. Crock pot works great!
- 8. Add 2 ounces fat (from stock or butter) to 6 qt. sauce pan; heat over medium heat.
- 9. Add 2 cups onions; cook 10 minutes until translucent.
- 10. Add 1 cup each carrots and celery, minced garlic, thyme and parsley and sauté for 10 minutes.
- 11. Add 1 cup wine and reduce slightly.
- 12. Add stock, about 8 cups, bring to boil and adjust seasoning.
- 13. Add diced chicken, chard or kale and potatoes.
- 14. Simmer 30 - 45 minutes; adjust seasoning.
- This is a good soup to double.
- The stock is time consuming, but well worth it. I use a crock pot at home.
- Any cooked starch can be substituted, such as barley, wild rice, spelt or beans.
- 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