My Wholesome Hearty Chicken Soup (from scratch)

Chicken soup is an all time favourite in any house, and it is surprisingly easy to make this dish FROM SCRATCH starting with the stock. Yes we are talking about 5 hours total cooking time, but I promise any idiot can make this dish and the end result is a truly wholesome dish of deliciousness.

So, just give it a try…

Ingredients
1 whole organic, local chicken
Extra chicken bones from previous soup stocks if you have them
1 gallon of water (estimation)
1 white onion
1 head of garlic (I’m a garlic lover, you can use less if you wish)
1 bunch of fresh parsley
1 tsp thyme
1-2 bay leaves
1 tsp basil
5 whole peppercorns
1-2 tsp of real sea salt
6-8 cups of locally grown, in season vegetables, your choice
Precooked brown rice or noodles (Optional, this soup is filling as is so additional grains aren’t necessary. Add them in right before serving if you chose)

Place whole chicken in a soup pot and pour enough water that covers the chicken by a couple inches. Add all the ingredients except the 6-8 cups of vegetables you’ve chosen, and bring the water to a boil. Once the water is boiling bring the temp down to a slow simmer and let cook with the lid off for 4-5 hours.

Remove the chicken and other larger pieces from the pot and strain the remaining pieces out and VOILA, you’ve got yourself homemade chicken and bone stock!

Place the stock back into the soup pot and add the vegetables, for this dish I chose locally grown and in season:
Carrots
Parsnips
Turnips
Celery

If you generally aren’t a fan of these veggies give them a try anyways! They take a lot of chicken stock flavour into them and are very filling. At this point you can add however much chopped chicken you like, I only used about ¾ of the whole chicken cooked in the soup because I like my soup to be mostly vegetables. Plus you’ll get some leftover lunch meats for the week by doing this! 2 birds with 1 stone :)

Tip: If you plan on freezing some, you may want to cut down the cooking time so that the vegetables aren’t overcooked.

How long you cook these will depend on the vegetables you’ve chosen and how small you’ve cut them, but for these I say a good 45 minutes. Then remove from heat and serve!