Chicken-from-the-Farm Soup
Annie Volmer writes grants for and works at Heartbeet Lifesharing, a therapeutic residence for adults with developmental disabilities in Hardwick, Vermont, USA.
This recipe is featured in Heartbeet Lifesharing
- Servings Makes about 2.8 liters (3 quarts)
Ingredients
- 1 whole chicken, cleaned
- 6 medium carrots
- 9 large stalks celery, or as needed
- 5 large onions
- 2 large cloves garlic, chopped
- 4 medium leeks including green parts, finely chopped
- Olive oil, as needed
- 37.5 ml (3½ tablespoons) homemade concentrated stock or a purchased product such as Better Than Bouillon organic chicken or vegetable base
- 237 ml (1 cup) chopped fresh parsley
- 400 grams (2½ cups) cooked brown rice or noodles, potatoes or other preferred starch
- Salt and pepper to taste
Preparation
1. In a large pot, cover the chicken with water (1 ½ to 2 liters/ 6 to 8 cups). Coarsely chop 3 of the carrots, 3 stalks celery, and 2 of the onions. Add them to the pot along with the garlic. Bring stock to a boil, lower heat and simmer for at least 2 hours.
2. While the stock is cooking, finely chop the remaining 3 carrots, 4 to 6 stalks celery, 3 onions, and the leeks. In a large skillet, sauté them in a little olive oil until tender. Remove from heat and set aside.
3. When the chicken is cooked, strain out the chicken and vegetables, reserving the liquid. When cool enough to handle, shred the chicken and discard the bones. Using a hand blender, puree the stock vegetables.
4. Return the chicken and pureed vegetables to the stock. For increased flavor, add concentrated stock.
5. Add the parsley, sautéed vegetables, and rice or noodles. Season with salt and pepper to taste.
Annie Volmer
Annie Volmer lives in Craftsbury Common, Vermont, USA with her husband and two daughters. She writes grants and does other administrative work for Heartbeet Lifesharing in Hardwick. In past lives, she has been a farmer, teacher and librarian. She loves walking, skiing, gardening and eating homegrown food.
Courtesy photo
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