(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:

  1. 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.
  2. Bring water to boil and add chicken pieces.
  3. Bring back to gentle boil and simmer for about 30 minutes, stirring occasionally.
  4. Drain chicken, reserving 2 cups of “chicken” water.
  5. (Note: Chicken prepared this way is excellent for chicken salads, to fill tacos or burritos, etc.)

To prepare soup:

  1. Heat a large soup pot over medium heat.
  2. Add 2 tablespoons olive oil.
  3. Add onion and sweat for 3-5 minutes (until translucent, don’t burn!)
  4. Add celery and cook another 2 minutes.
  5. Add leeks and carrots and cook another 2-3 minutes, stirring.

(add another drizzle of olive oil if needed)

  1. Add 8 cups (32 ounces) of chicken (or veggie) broth.
  2. Bring to a gentle boil, stirring occasionally.
  3. Add turnips and potatoes and corn (if adding fresh, otherwise wait to add frozen corn) bay leaf and fresh herbs.
  4. Gently stir together and continue to simmer for about 20 minutes, stirring occasionally.
  5. You can start adding some salt and pepper to taste here and sprinkle in the Bragg’s, if adding.


  1. Pull the cooked chicken off the bone, leaving off the skin and any fat.
  2. Shred it into bite size pieces and add at least 2 cups worth of chicken to the soup.
  3. (If you have extra store and save it for chicken salad or another dish.)
  4. Slowly add more broth and/or reserved chicken water. This just depends on how thick you like it.
  5. Add the frozen peas and corn here, stir and simmer another 15 mins.
  6. The soup will be ready to eat, but it can sit there and simmer for a while, too.
  7. 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.