Chicken Soup for the soul, and body

Written By Olivia Kingery

We are firm believers that a good bone and vegetable broth is medicine. You will often find us standing over the stove with burnt tongues from sipping broth out of the boiling pot. We just can’t get enough. This chicken soup begins with creating a rich chicken and tomato broth, and then adding in vegetables to really bulk up the flavor and nutrients. I will list the vegetables used here, and I do recommend trying out the combination, but you can use whatever vegetables you prefer or have on hand. I served mine over mashed potatoes, Brian chose mashed potatoes and rice, and tonight we are having leftovers over noodles. You can find our noodle recipe on our Instagram.

This recipe will take a whole day to make but has minimal hands-on time. The chicken will boil all day/however long you have and then the hands-on time begins.

Chicken Soup


Ingredients:
- one whole chicken, we use one straight from the freezer
- at least 4 large tomatoes, truly with no limit to how many you can add
- 2 tbls. butter
- 1 shallot or onions
- head of garlic
- 1 celeriac
- 10 carrots
- 3 corn on the cobs
- brussels sprouts

serve over dill mashed potatoes, rice, or noodles, or all of them, who knows!

kitchen chatter:
- you can use any cuts of chicken, but a whole chicken is best for developing a good broth although we do not use all of the meat in the soup
- we used frozen corn on the cobs and frozen brussels, but you can use canned corn and fresh brussels
- our large stockpot bit the dust so I used the 8 quart pot which was a bit small for the 6 lb. chicken but cooked down quicker for a richer broth

Let’s make it:

  • put the chicken in your pot and fill to the top with water

  • add in a dash of salt and your tomatoes

  • boil for 4-5 hours, adding water halfway through to fill the pot to the top again

  • towards the end of boiling, prep the shallots, onion, celeriac, and carrots

  • strain the broth into a bowl and set aside the chicken and broth

  • return the pot to the burner on low and add butter

  • once melted, add in the shallots and garlic and sauté until soft and browning

  • then add the celeriac, carrots, and brussels

  • add the broth back to the pot with the vegetables and return to a simmer, this is when I added the corn too

  • while the vegetables are cooking, debone the chicken (I can talk deboning a chicken and reducing meat waste all day)

  • I shredded two breasts and added them back to the broth, add back as much or as little as you want

  • let simmer for 30 minutes-1 hour and it is ready to serve

  • serve over dill mashed potatoes, rice, or noodles and enjoy!

kitchen chatter:
After making soup, I will strain the contents from the broth and store them separately. This allows us straight broth to enjoy, as well as the contents to then turn into a pot pie or another dinner for another night. If we can keep ourselves from drinking all the broth, I will can some to have it on hand for stir-frys and roasts.

Enjoy some of this soup and let me know how it is ~

Cheers,
Olivia

Olivia Kingery
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