If you started your bone broth today, tomorrow would be an excellent day to make chicken soup!
It’s been storming here, as well as the temps dipping into the 50’s at night, so I’ll probably be posting a lot of soup recipes. I forgot to buy celery today, so I’ll be committing the cardinal sin of chicken soup and leaving it out. However, even without this essential, it turned out delicious!
If you are used to canned soup, prepare to have your mind blown. No more chalky chicken, rubbery noodles, sad, brown-ish veggies, MSG, artificial colors & flavors, etc…
It also freezes very well, so I like making a huge batch and freezing the extras for later.
Oh, and keep in mind, as always, I don’t measure, so adjust as needed according to the size of your family, preferences, and cooking pot!
Lindsay’s Easy Chicken Soup
- 2 quarts of home made chicken stock
- 2 quarts of purified water
- 1 lb cooked chicken
- 6-7 carrots, sliced diagonally
- 1 T. home made butter
- one white onion, coarse chopped
- one clove garlic, minced or finely grated
- sprig of rosemary
- bay leaf
- sea salt
- wash the onion, garlic, and carrots in vinegar and water, scrubbing with a brush and rinse.
- slice the onion into chunks (whatever size you like in soup!), slice the carrots diagonally (this provides more surface area and just makes them taste more delicious), and mince, fine chop, or grate the garlic.
- place the scraps in a glass jar and put in the freezer to save for your next crock of stock!
- bring a large stock pot to medium heat, add the butter, rosemary, onion, and garlic. cook for just a minute until the onion begins to become soft, stirring constantly.
- add in about 2 quarts of your home made chicken stock (if you made broth from beef, lamb, bison, or venison bones that will work beautifully as well); add an additional 2 quarts(ish) of purified water.*Since I was adding mine straight from the crock pot as it was still cooking, I set a large mesh strainer in the cooking pot, added the broth, lifted the strainer straight up, and dumped the scraps back into the crock. The bones were still not quite done giving, so I added about 2 quarts of water back into the crock and will continue to cook the stock for another 12-24 hours.
- toss in the carrots (and celery if you are more prepared than I! I have also used yellow squash, patty pan squash, and kale. you can add old cooked rice or quinoa that is past it’s prime as well.)
- add in about 1/2 the cooked chicken from the one you cooked for your bone broth. I use the smaller pieces, saving the larger for making chicken salad.
- throw in the bay leaf (this really does add a great amount of flavor, so pick some up the next time you are at the store – you will be happy you did!)
- add salt and pepper to taste.
- cook on med to med-low for about an hour, just until the carrots are soft.