Chicken Soup

Ingredients

  • 3 lb whole chicken (or RLF Stew Hen)

  • 1 cups onions, chopped

  • 1 cup chopped green veggie (celery, bok choy, kale, etc.)

  • 3 cloves of garlic, minced

  • 2 cups of carrots, chopped into coins

  • 1/2 tsp dried thyme

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • 3/4 tsp dried parsley flakes

  • Water, as needed

  • Additional salt and pepper, to taste

Instructions

  • Put your chicken into a stock pot and cover with water.

  • Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.

  • Open the pot and check to see how the chicken is doing. When the meat is more tender and starts to come off the chicken it's time for the next step.

  • Using tongs or another kitchen tool remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.

  • While the chicken cools so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot, to taste. It adds flavor, but too much is too heavy. The amount of fat you have on the top depends on the chicken itself – some are fattier than others.

  • Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks – let the meat naturally come apart as it continues the cooking process.

  • If you like, add the leg bones to the pot along with the meat. The bones enhance the flavor of the broth.

  • Once all the meat is removed from the chicken you can discard the unused parts.

  • Now add the vegetables, garlic and herbs to the pot.

  • If needed, add some water to the pot until the veggies, etc are covered.

  • Bring to a rolling boil once more for a couple minutes.

  • Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.

  • Stir the soup a couple times while it cooks.

  • At the end of cooking, give the soup a taste and add a little more salt and pepper to taste.

  • Let it cook for a couple more minutes and remove the leg bones.

Rebecca Dickens