Rustic Chicken Soup Recipe

 

For my family, having a roasted chicken dinner somewhat resembles that of a Viking hoard feast .... along with the aftermath.  The carcass left over doesn't have much left on it, but you would be surprised to know it will still produce a full meal!

From one 5 - 7 lb chicken you can produce as much as a full gallon of soup.

NOTE: Put this recipe on the stove at 12 noon if you wish to have it for dinner that day. Soup takes TIME. You will be very dissapointed at the flavour and result if you put this one an hour before you're wanting it served.

Also: forget noodles and rice or any other starch that will get gooey, soggy and generally gross if cooked too long. 

This is a great recipe to freeze, can or store for future consumption - adding rice or noddles will make it disgusting.

We also advocate the use of farm grown, home grown or organic ingredients.

Ingredients:

• 1 chicken carcass
• 1 pot of filtered water
• 3-4 Bay Leaves
• 1 twig Rosemary (1 tbsp)
• 1 twig Thyme (1 tbsp)
• Salt to taste (I use approx. 2 tbsp for a gallon of water)
• Pepper to taste (I use approx. 2 tbsp for a gallon of water)
• 3 lg. stalks Celery
• 3 lg. Carrots
• 1 large Onion
• 5-6 Potatoes (skins on)
• 2 cups frozen vegetables

 *Alternative Ingredients: lentils, split peas, beans, chick peas, barley etc. 

Instructions:

1. In your pot, place water, chicken, celery, onion, carrots and spices.
2. Bring to a rolling biol for 15 minutes, stir.
3. Lower heat so maintain a soft simmer - cook for 3 hours.
4. Turn off heat.
5. Remove carcass and all bones, cartilage etc with a slotted spoon. you may have to pick through if it was especially soft. Make sure all your veg. and met stay in the pot.
6. Add potatoes, and frozen veg and any other *Alternative Ingredients.
7. Bring to a boil once again.
8. Allow to simmer until potatoes are tender.
9. Add more salt & pepper to taste if need be.

Please Like, Share and/or comment! ENJOY!