Creamy Chicken Soup (no dairy)
Creamy Chicken Soup
Ingredients:
1 whole organic chicken
Broth/Filtered water
8 cups vegetables, chopped (ideas: squash, carrots, broccoli, cauliflower, etc.)
1 onion
Herbs and spices (optional)
1 whole organic chicken
Broth/Filtered water
8 cups vegetables, chopped (ideas: squash, carrots, broccoli, cauliflower, etc.)
1 onion
Herbs and spices (optional)
Instructions:
1. Rinse out the chicken. Place the whole chicken and its organs into a large stock pot.
2. Fill the pot with enough water or broth to cover the chicken.
3. Bring to a boil on the stove. Reduce to a simmer and cook covered for one hour.
4. When the chicken is fully cooked, remove it and all the organs from the stock pot. I usually use two sets on tongs to accomplish this – you need to reserve all the cooking liquid. Put these on a plate and set aside.
5. Add all the vegetables, plus herbs and spices if using, to the cooking liquid.
6. Return to a boil, then reduce to a simmer. Cook covered for 30 minutes or until vegetables are soft.
7. As the vegetables are cooking and once the chicken has cooled enough to handle, begin to dismantle it. Place all of the skin, soft parts, and desired organs in a blender. Set the bones and cartilage aside to make bone broth. Add the meat to the soup.
8. Add a few ladle-fulls of broth to the blender with the soft parts. Blend on medium until smooth.
9. Add the “gravy” to the soup pot. Stir everything together.
10. Keep in the refrigerator for up to a week. This recipe freezes well.
1. Rinse out the chicken. Place the whole chicken and its organs into a large stock pot.
2. Fill the pot with enough water or broth to cover the chicken.
3. Bring to a boil on the stove. Reduce to a simmer and cook covered for one hour.
4. When the chicken is fully cooked, remove it and all the organs from the stock pot. I usually use two sets on tongs to accomplish this – you need to reserve all the cooking liquid. Put these on a plate and set aside.
5. Add all the vegetables, plus herbs and spices if using, to the cooking liquid.
6. Return to a boil, then reduce to a simmer. Cook covered for 30 minutes or until vegetables are soft.
7. As the vegetables are cooking and once the chicken has cooled enough to handle, begin to dismantle it. Place all of the skin, soft parts, and desired organs in a blender. Set the bones and cartilage aside to make bone broth. Add the meat to the soup.
8. Add a few ladle-fulls of broth to the blender with the soft parts. Blend on medium until smooth.
9. Add the “gravy” to the soup pot. Stir everything together.
10. Keep in the refrigerator for up to a week. This recipe freezes well.
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