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–+ servings
Healthy Chicken Soup with homemade chicken stock, recipe by Stacy Lyn Harris from her Harvest Cookbook

Healthy Chicken Soup

This chicken soup evokes the warm and fuzzy feeling I used to get every time my mom served me chicken soup. I think she was a firm believer that chicken soup had medicinal properties. Who can argue with that? This recipe uses my signature Homemade Chicken Stock.
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Course Soup
Cuisine American
Servings 4 people

Ingredients
  

for the Homemade Chicken Stock

  • 3 5-pound whole free range roasting chickens
  • 3 large yellow onions unpeeled, quartered
  • 6 carrots unpeeled and halved
  • 4 celery stalks with leaves cut in thirds
  • 20 sprigs fresh dill
  • 1 head garlic unpeeled, cut in half crosswise
  • 2 tablespoons Kosher salt
  • 2 teaspoons whole black peppercorns

for the Healthy Chicken Soup

  • 2 tablespoons olive oil
  • 2 vidalia onions chopped
  • 1 clove garlic minced
  • 4 cups celery chopped
  • 3 cups carrots chopped
  • 3/4 cup Italian parsley chopped and divided
  • 2 tablespoons rosemary chopped
  • 1/4 teaspoon Chinese 5 spice
  • 4 pounds and 4 cups chicken meat shredded
  • 1 quart chicken stock
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground pepper

Instructions
 

for the Homemade Chicken Stock

  • Cut chickens into several pieces. Place chicken, onions, carrots, celery stalks, parsley, thyme, dill, garlic, salt, and pepper in a large stockpot. Add seven quarts of water. Bring to a biol and simmer for six hours. Turn burner off and let it sit for one hour. Strain. Pull the chicken off of the bone and reserve for another use.
  • Place chicken stock in refrigerator overnight. The next day, remove the surface fat. Use immediately or freeze for up to three months.

for the Healthy Chicken Soup

  • In a large crock, heat olive oil until simmering. Add onions and sauté until onions are translucent. Add garlic and sauté for 30 seconds more.
  • Add celery, carrots, 1/2 cup parsley, rosemary, Chinese 5 spice, salt, and pepper, chicken, and stock. Stir ingredients well.
  • Bring mixture to a boil then reduce heat and let simmer for one hour, stirring occasionally. Ladle into bowls and serve with remaining parsley.
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