Organic Chicken Soup for the Soul

This is a wholesome organic chicken soup that’s sure to cure your winter blues. It’s also great to kick start your immune system or fight that cold, flu or other pesky thing that’s keeping you down.  julia bonner fintness, 21 day fix extreme, hammer and chisel, shaun t, Autumn Calabrese,  beach body, Sagi Kalev, beach body coach, julia bonner beach body coach, think and grow fit, facebook/thinkandgrowfit, 21 day fix, juliabonnerfitness, juliabonner, shakeology, beachbody coach, beachbody

Organic Chicken Soup
Organic Chicken Soup for the Soul
Votes: 1
Rating: 5
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This is a wholesome organic soup that's sure to cure your winter blues. It's also great to kick start your immune system and fight that cold, flu or other pesky thing that's keeping you down.
Organic Chicken Soup for the Soul
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a wholesome organic soup that's sure to cure your winter blues. It's also great to kick start your immune system and fight that cold, flu or other pesky thing that's keeping you down.
Servings Prep Time Cook Time
8people 15minutes 2hours
Servings Prep Time
8people 15minutes
Cook Time
2hours
Ingredients
  • 1 medium organic roasting chicken skin removed and excess fat trimed
  • 6 quarts organic low sodium chicken broth MSG free
  • 2 medium organic parsnips washed, peeled and cut into chunks
  • 1 small organic celery head a head of celery is the entire bunch of celery stalks, washed, trimmed and cut into chunks
  • 5 medium organic carrots washed, peeled and cut into chunks
  • 1/2 cup fresh organic pasley wahsed and chopped
  • 1 small bunch fresh organic thyme washed
  • 3 organic bay leaves washed
  • 1 small bulb fresh organic garlic washed, peeled, and finely chopped
  • 1 medium organic onion washed, peeled, 1/4 diced and 3/4 chopped medium
  • 1 medium stalk organic leek washed, chopped into large chunks (white , light green and dark green)
  • 1/2 tbsp organic ground black pepper more or less to taste
  • 3/4 tsp organic himalayan sea salt more or less to taste
  • 1 cup organic spinach washed and chopped; Kale can be used as a substitute
  • 2 meduim organic rutabaga washed, peeled and cut into chunks
  • 1 large organic celeriac also known as celery root; washed, peel and cut into chunks
Servings: people
Units:
Ingredients
  • 1 medium organic roasting chicken skin removed and excess fat trimed
  • 6 quarts organic low sodium chicken broth MSG free
  • 2 medium organic parsnips washed, peeled and cut into chunks
  • 1 small organic celery head a head of celery is the entire bunch of celery stalks, washed, trimmed and cut into chunks
  • 5 medium organic carrots washed, peeled and cut into chunks
  • 1/2 cup fresh organic pasley wahsed and chopped
  • 1 small bunch fresh organic thyme washed
  • 3 organic bay leaves washed
  • 1 small bulb fresh organic garlic washed, peeled, and finely chopped
  • 1 medium organic onion washed, peeled, 1/4 diced and 3/4 chopped medium
  • 1 medium stalk organic leek washed, chopped into large chunks (white , light green and dark green)
  • 1/2 tbsp organic ground black pepper more or less to taste
  • 3/4 tsp organic himalayan sea salt more or less to taste
  • 1 cup organic spinach washed and chopped; Kale can be used as a substitute
  • 2 meduim organic rutabaga washed, peeled and cut into chunks
  • 1 large organic celeriac also known as celery root; washed, peel and cut into chunks
Servings: people
Units:
Instructions
  1. Add 4 quarts of chicken broth to a large 8 - 10 quart pot. Add 1 carrot (chunked), diced onion, one leek rib (chunked), garlic, parsley, bay leaves, pepper and salt.
  2. Remove skin, excess fat, neck and giblets (if packed inside) from chicken and rinse throughly. Place thyme inside chicken and place into pot. Bring to a rapid boil then reduce heat and cover while maintaining a light to medium boil.
  3. Cook until chicken is falling off the bones, approximately 1 hour and 20 minutes. Remove pot from heat then remove bones, thyme sprigs and any skin from the broth.
  4. Add remaining 2 quarts of chicken broth and other remaining ingredients to the pot. Bring to a boil then reduce heat to a simmer. Cover and cook until vegetables are tender. Add more salt and pepper to taste if desired. Get creative and add some of your favorite spices. For example, if you like your soups spicy, add some cayenne pepper.
  5. Remove bay leaves. Serve hot and enjoy.
  6. Store left overs in the refrigerator once cool, you can even freeze some or all to enjoy another day.
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