Chicken Soup

  • 2 Tbsp. Extra virgin olive oil or butter
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced or sliced into 1/4” rounds
  • 2 Celery stalks, diced
  • Parsnips, turnips, celery root or fennel, peeled and diced or sliced into 1/4” rounds
  • 1 3 1/2lb. Chicken
  • 4 Thyme sprigs
  • 4 Parsley sprigs
  • 4-6 cups chicken stock, vegetable stock or water
  • 1 tsp. Sea Salt
  • Freshly Ground Black Pepper
  1. Saute onions in olive oil or butter in a large pot until soft and golden, about 5 minutes. Add carrots, celery and any other vegetables you are using, and saute an additional 5 minutes, until they have some color.
  2. Add chicken, thyme and parsley sprigs, stock or water to pot and bring to a boil.
  3. Lower heat and simmer, covered, over very low heat until chicken is fully cooked, about 1-1 1/2 hours.
  4. Remove chicken from the pot and let cool. When cool enough to handle. Remove meat from chicken and return meat to pot.
  5. Season with sea salt and lots of freshly ground pepper.
  6. If you want, you can add some noodles or rice and cook an additional 10-15 minutes at this stage.