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
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.