{Hearty Chicken Soup}

Justin woke this morning and said he felt like having chicken soup.  So, we made chicken soup. 

Hearty Chicken Soup Recipe

To make the chicken soup broth:

1 cut up whole chicken
4-5 carrots, cut in half
4-5 celery stalks, cut in half
1 onion, cut in half
1/2 bag of frozen leeks from Trader Joes
Salt and Pepper to taste
Add water to cover.

In a large stock pot, add a cut up whole chicken.  (2 drumsticks, 2 thighs, 2 breasts, and 2 wings)  We used a free-range chicken that we got from Honored Prairie.  Add the veggies and covered with fresh, cold water.  Bring to a boil, and then simmer for about 1 1/2 hours.  Stir occasionally to make sure things do not burn.

Strain the broth into a large container.  Separate the chicken and shred.  Skim the fat from the broth as it rises to the top.  (This can be frozen and saved for a later date.)

To make the chicken soup:

2 tbsp olive oil
4 carrots, peeled and diced
4 celery stalks, diced – make sure you use the pretty ones that have the leaves, too…they taste yummy!
1/2 bag of frozen leeks from Trader Joes (use the other half of the bag you had left over from making the broth)
1 onion, diced
shredded chicken
all of the delicious broth you made
3/4 cup wild rice (or brown, or use a mixture of both)
salt and pepper to taste

In the stock pot, add 2 tbsp. of olive oil.  Add the onion and cook until translucent.  Add the carrots (diced), celery (diced), leeks, shredded chicken, 3/4 cup rice, and then the broth.  Add salt and pepper to taste.

Bring to a boil, then lower the heat and simmer for about 1 hour.  Stir occasionally to make sure things aren’t sticking to the bottom.

Enjoy!