I find myself concocting soups in the colder months with the mindset of “set it and forget it.” You'll be amazed at how the water magically transforms into a gorgeous, multi-layered broth. Homemade soup always sounds like such a feat, but it's actually nothing more than letting everything marinate in a big ol' pot of simmering water. Invest two hours into it and you'll yield at least four lovely meals for your efforts. This soup is fortifying, but I wouldn't necessarily describe it as "hearty." It's rather light, and perfect if you are in the mood for something warm or you're weaning off a cold. This recipe is great if you are wanting to shed a few pounds (lunch or dinner) - this is my go-to for leaning out.
I used an older free-range chicken because of its full flavor and I also added carrots, celery tops, onion, leeks, and garlic (you can add orzo or a pasta of your choice, but I decided to omit the carbs). You can just roughly chop everything. As a note, salt your soup conservatively, the broth will naturally sweeten from the chicken and mirepoix of vegetables, therefore salt will only taint the harmony of the broth.
1 leek stalk
3 small carrots or 1 large carrot, sliced into chunks
4-5 celery stalks, save the tops for garnish and texture
4 large cloves of garlic smashed
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1 Whole Chicken (free range/organic is preferred)
½ teaspoon of kosher salt
I used an older free-range chicken because of its full flavor and I also added carrots, celery tops, onion, leeks, and garlic (you can add orzo or a pasta of your choice, but I decided to omit the carbs). You can just roughly chop everything. As a note, salt your soup conservatively, the broth will naturally sweeten from the chicken and mirepoix of vegetables, therefore salt will only taint the harmony of the broth.
1 leek stalk
3 small carrots or 1 large carrot, sliced into chunks
4-5 celery stalks, save the tops for garnish and texture
4 large cloves of garlic smashed
--
1 Whole Chicken (free range/organic is preferred)
½ teaspoon of kosher salt
--
1. Fill a soup pot with water and put it over high heat.
2. Submerge your chicken into the water –make sure you have enough water to cover the chicken.
3. Once the water comes to a rolling boil add the chicken & garlic cloves. Let it simmer on medium heat for 1 hour, skim off all of the scud and discard. Carefully remove the chicken and let it cool.
4. Add all of your chopped vegetables, except for the celery tops -add those at the end for color and texture.
5. Sprinkle in about ½ salt to taste.
7. Shred the chicken (there is something about hand shredded chicken in soup)
8. Cover with a lid and let it simmer for 1/2 hour.
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