Chicken Soup for the Soul
A warm delicious bowl of pure chicken and vegetable goodness, with no preservatives, dairy or gluten added. This is truly a chicken soup for the soul.
Servings
12
Ready In:
30 min
Good For:
Lunch or dinner
Introduction
About this Recipe
By: Amanda Higgins
I love making my own my own soups and this one is a definite favourite in my family. Whether you are making this in summer or winter it meets the needs of those wanting a bowl of pure comfort.
The store bought versions always have too many preservatives and thickeners and way to little chicken. This recipe uses a whole chicken and the broth which comes from boiling it encompasses all the goodness a bone broth has to offer. I love that it can be made and frozen for a later date or portioned into perfect lunch meals on the hop.
Ingredients
- 1 whole chicken – free range or organic if possible
- 2 onions finely diced
- 3 garlic cloves minced (optional)
- 4 small potatoes peeled and chopped into small cubes
- 1 small sweet potato peeled and chopped into small cubes
- 2 cups of carrots peeled and chopped into small cubes
- 1 cup sliced celery
- 5 leeks washed and chopped
- 8 cups of chicken stock – I used the water the whole chicken was boiled in, as my stock
- 1 teaspoon fresh or dried thyme
- ¼ cup of fresh chopped parsley
- salt and pepper to taste
- coconut oil for frying the onions
- 1 teaspoon lemon zest (optional)
Step by Step Instructions
Step 1
Start by boiling the whole chicken for about 1½ hours until cooked. If you don’t like a lot of fat then remove most of the fatty skin before boiling. Keep the water used for boiling as it makes a delicious stock. Remove the chicken and allow to cool a little.
Step 2
Lightly sauté the onions until translucent, add the garlic and the remaining vegetables as well as the thyme. Place the potato on top of the vegetables and add the stock. Allow this to cook until the potatoes are nearly done. This shouldn’t take longer then 30 minutes. While this is bubbling away shred the chicken off the carcass, and finely chop it up. Discard any grizzle, skin and bones.
Step 3
When the potatoes are nearly done, add the chopped and shredded chicken to the pot and allow to simmer for a further 15 minutes. Give the soup a good stir to break up the potato and blend all the lovely flavours.
Step 4
Take about a 1½ – 2 cups of the soup and blend them to a smooth puree and add back to the soup. This creates a creamy soup. Add the chopped parsley, salt and pepper to taste.
Step 5
I love a little lemon zest stirred through at the end to round off all the wonderful favours and give a wonderful freshness to the dish. Remember to wash the lemons very well to remove all the mould from the skins before zesting them.
Step 6
Garnish as desired. This soup freezes well. I served this soup with a sweet potato toast.
Chicken Soup for the Soul
- Total Time: 2 hours 30 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
A bowl of pure goodness, no preservatives, dairy or gluten added.
Ingredients
- 1 whole chicken – free range or organic if possible
- 2 onions finely diced
- 3 garlic cloves minced (optional)
- 4 small potatoes peeled and chopped into small cubes
- 1 small sweet potato peeled and chopped into small cubes
- 2 cups of carrots peeled and chopped into small cubes
- 1 cup sliced celery
- 5 leeks washed and chopped
- 8 cups of chicken stock – I used the water the whole chicken was boiled in, as my stock
- 1 teaspoon fresh or dried thyme
- ¼ cup of fresh chopped parsley
- salt and pepper to taste
- coconut oil for frying the onions
- 1 teaspoon lemon zest (optional)
Instructions
- Start by boiling the whole chicken for about 1½ hours until cooked. If you don’t like a lot of fat then remove most of the fatty skin before boiling. Keep the water used for boiling as it makes a delicious stock. Remove the chicken and allow to cool a little.
- Lightly sauté the onions until translucent, add the garlic and the remaining vegetables as well as the thyme. Place the potato on top of the vegetables and add the stock. Allow this to cook until the potatoes are nearly done. This shouldn’t take longer then 30 minutes.
- While this is bubbling away shred the chicken off the carcass, and finely chop it up. Discard any grizzle, skin and bones.
- When the potatoes are nearly done, add the chopped and shredded chicken to the pot and allow to simmer for a further 15 minutes.
- Give the soup a good stir to break up the potato and blend all the lovely flavours.
- Take about a 1½ – 2 cups of the soup and blend them to a smooth puree and add back to the soup. This creates a creamy soup. Add the chopped parsley, salt and pepper to taste.
- I love a little lemon zest stirred through at the end to round off all the wonderful favours and give a wonderful freshness to the dish. Remember to wash the lemons very well to remove all the mould from the skins before zesting them.
- Garnish as desired.
- This soup freezes well.
- Prep Time: 30 Minutes
- Cook Time: 2 hours
- Category: Soups
Keywords: Amanda In The Kitchen, The Health Nut, Chicken soup, bone broth, chicken soups filled with vegetables, gut healing food, easy soups, whole chicken soup, whole food soup, no additive soup
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