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Mom's Organic Chicken Soup

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Organic Chicken Soup Recipe

Mom's Organic Chicken Soup

Ingredients

Directions

Rinse the chicken under cold running water then place in large pot (at home I like to use a 6 quart pot with a lid).  Then fill with water until it covers the chicken completely and is a half inch below the rim.  Add thyme, bay leaf, and pepper.  On medium heat let it slowly come to a boil and then turn the heat down to low so it simmers.  Let simmer for an hour, then remove from heat.  Pull the chicken out of the broth and place on large cookie sheet.  Allow to cool slightly so it is easier to pull the meat off the bones.  Once all the meat is off the bones place the meat in a container and refrigerate until later.  Place the rest of the scraps back in the pot and simmer for another hour to make stock.  While the chicken stock simmers prep the rest of the ingredients.

Rough chop the onions about 1/2 inch in size and set aside.  Chop the carrots and celery into 1/4 inch slices.  (If the carrots or celery are big I cut them in half length wise first.)

When the chicken stock is ready pour stock through a strainer (you can use a colander) with a large catch bucket saving all that yummy stock.  In the empty pot add the avocado oil and onions and saute over medium heat, sweating them until tender and transparent.  Add the carrots and celery and continue to saute until the celery starts to get tender.  Add the strained chicken stock back to the pot and bring to a low boil.  Simmer for another 20 minutes. Add the chicken to the pot and Mom's soup is ready!  

Note - I do not add salt to my soup until serving.  This makes it very palatable for upset tummies and those with sodium sensitivities.  Also, I do not add noodles to the soup until serving. This keeps the noodles from getting too mushy. I don't always like noodles with my chicken soup!

For serving the soup, take a medium-sized leaf of raw kale, wash it, and either tear it up (or chop it up) and put into the empty soup bowl.  Add piping hot soup directly over the kale and let sit for a minute to wilt the kale.  

Season to taste and enjoy!

For fun variations I like to use this soup as a base and make the following:

Spicy Tortilla soup - 1 serving

Heat soup in small pot. When hot add tortillas and chipotle.  Pour over the kale and garnish with avocado on top!

Simple and Quick Minestrone - 1 serving

Heat the soup. Add the balsamic vinegar, marinara and noodles. Pour over the kale and enjoy!

Chicken

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Chicken Soup



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