Mom's Homemade Chicken Soup

Chicken Soup

Ingredients

• Entire Small Roasted Chicken, well cleaned/rinsed, cut up, skin removed OR 1-2 pounds of chicken feet, etc from butcher

• Large Pot Water (3/4 full of tall pot or dutch oven)

• 1 med onion

• 1 bag baby carrots (washed)

• 2 stalk celery

• 2 teaspoons salt (or less)

• 1 bay leaf

• Fresh parsley (optional)

• Kelp Noodles (optional)

• Teaspoon (pinch) of each: (or few Tbs of Herbs de Provence)

  • Rosemary

  • Marjoram

  • Thyme

  • 5 peppercorns or ground pepper                

Directions

1. Roast bones at 375 for an hour or so.

2. Place bones, peeled onion (in one piece) in pot of cold water

3. Add rinsed bag of baby carrots, celery, and seasoning.

4. Let it SLOWLY come to a boil, watch it so it doesn’t boil over

5. Simmer, so it slowly boils for 3 hours. If you would like, use this time to chop some more veggies to add in separately to served soup, roast until browned. Add cooked chicken and parsley 10 min before done.

6. Remove onion and throw out.  Store chicken when done in separate dish, from veggies, and a separate one for just the broth.

7. When pouring out soup, strain out spices at bottom and discard.

WHOLE ROASTED CHICKEN SOUP

Note - Also to try this recipe with a whole chicken from scratch!

Variation from Deep Nutrition, From Larry Ells, exec chef at at the Grand Hyatt Kauai in beautiful Poipu. White wine is added for flavor, and because the acid extracts more bone materials to be released into the broth.

Use this stock for making mashed potatoes, gravies and sauces, or quick soups for the family, with the addition of fresh veggies and meats.

This recipe yeilds about 3 gallons of very good stock. The shelf life if refrig is 3 days, If frozen, three months.

• 5 pounds chicken bones, either fresh or freshly frozen (If you can find a butcher who sells them, include up to 50% chicken feet, throroughyl washed and toenales clipped off, for extra collagen)

• 2 med carrots, washed and cut into slices or cubes

• 3 stalks celery, washed and cut into cubes

• 1 leek, well washed and cut

• 1 large onion, peeled and diced

• 4-6 oz white wine

• 2 bay leaves

• Pinch kosher salt

• 6 to 8 black peppercorns

• 1 small bunch italian parlsey, fresh and rinsed, whole

INGREDIENTS

• 1 1/2 pounds Chicken, *You want to use chicken with the bone, but if you have deboned chicken, that is okay too

• 5 carrots, chopped, *You can use a combination of carrots and parsnips

• 2 stalks celery, chopped

• 3 cloves garlic

• 1 onion

• 2 teaspoons basil

• 2 teaspoons thyme

• 1 quart chicken broth

• water to get to fill line

• 2 teaspoons salt

• 1/2 teaspoon pepper

INSTRUCTIONS

1. Add all vegetables and a whole chicken to the Instant Pot.

2. Add seasonings and chicken broth. Add water the rest of the way to the fill line.

3. Close the Instant Pot. Choose Soup/Broth and extra time (it should read 40 minutes!)

4. When the Instant Pot is done, do NOT just open the instant pot. You need to let the Instant Pot depressurize according to the directions.

5. Serve hot. Optional add rice or gluten free noodles.