(serves 6-8 – great for lunch/leftovers the next day)
- One whole organic chicken cut into pieces (skin and bone on)
- 2-3 tablespoons olive oil
- 1-2 tablespoons organic grass fed butter (optional)
- 2 medium size yellow onions (one quartered and one chopped)
- 3-4 pieces celery, chopped
- 3-4 large carrots, chopped
- 2 medium size leeks, chopped
- one large turnip, peeled and chopped into bite-size chunks
- one large potato, peeled and chopped into bite-size chunks
- 2 ears fresh corn, shaved off the cob, or 1/2 bag frozen (optional)
- 1/2 bag frozen peas
- 1/2 cup chopped fresh herbs (dill, parsley are nice)
- 1 large bay leaf
- 10 to 12 cups low-sodium organic chicken stock/broth or vegetable stock/broth (I like a mixture of both)
- 2-4 tablespoons Bragg’s nutritional yeast seasoning (optional)
- sea salt and black pepper to taste
To cook chicken:
- Fill large pot with 8-10 cups water (enough to generously cover chicken) and add 1/4 teaspoon sea salt, drizzle of olive oil and the quartered onion.
- Bring water to boil and add chicken pieces.
- Bring back to gentle boil and simmer for about 30 minutes, stirring occasionally.
- Drain chicken, reserving 2 cups of “chicken” water.
- (Note: Chicken prepared this way is excellent for chicken salads, to fill tacos or burritos, etc.)
To prepare soup:
- Heat a large soup pot over medium heat.
- Add 2 tablespoons olive oil.
- Add onion and sweat for 3-5 minutes (until translucent, don’t burn!)
- Add celery and cook another 2 minutes.
- Add leeks and carrots and cook another 2-3 minutes, stirring.
(add another drizzle of olive oil if needed)
- Add 8 cups (32 ounces) of chicken (or veggie) broth.
- Bring to a gentle boil, stirring occasionally.
- Add turnips and potatoes and corn (if adding fresh, otherwise wait to add frozen corn) bay leaf and fresh herbs.
- Gently stir together and continue to simmer for about 20 minutes, stirring occasionally.
- You can start adding some salt and pepper to taste here and sprinkle in the Bragg’s, if adding.
- Pull the cooked chicken off the bone, leaving off the skin and any fat.
- Shred it into bite size pieces and add at least 2 cups worth of chicken to the soup.
- (If you have extra store and save it for chicken salad or another dish.)
- Slowly add more broth and/or reserved chicken water. This just depends on how thick you like it.
- Add the frozen peas and corn here, stir and simmer another 15 mins.
- The soup will be ready to eat, but it can sit there and simmer for a while, too.
- Adjust the seasonings and remove bay leaf before serving.
This dish will easily last 3 days and also freezes well. Enjoy with a nice crusty bread and fresh farm butter.