Chicken Soup for the Soul
|
45 min
65 min
10-12 servings
Lunch/Dinner
Ingredients
- 1 whole organic chicken (around 3 lbs) or 2-3 pounds chicken breast/tender
- For chicken: 1 tbsp dried oregano, 1 tbsp thyme (dry or fresh), 1 tsp garlic granules/powder, 1/4 tsp Himalayan salt, 1/4 tsp black pepper, 2 sprigs rosemary
- For soup: 2-3 tbsp dried oregano, 2-3 tbsp thyme (dry or fresh), 2 tsp Himalayan salt, 1 tsp black pepper, 1 sprig rosemary
- grass fed raw butter
- 48 to 60 oz organic chicken bone broth
- 1 head of garlic
- 6 to 8 baby Bella mushrooms finely chopped
- 3/4 cup organic corn (frozen works perfectly)
- 2 red onion (thinly sliced into half rings)
- 1 medium Hannah sweet potato chopped (1cm x 1cm cubes)
- 4-5 yellow potatoes (1cm x 1cm cubes)
- 4 large carrots (chopped into rounds)
- 2 stalks of celery (chopped finely)
Directions
Step 1
Preheat oven to 350 degrees. Gather ingredients, chop vegetables accordingly
Step 2
Cut top of garlic head off and wrap base in foil. Place in small glass dish to prevent spillage, pour olive oil over top and close the foil over the whole head. Cook for 35-45 minutes until very soft, lightly golden
**quicker/easier way is to buy pre-peeled garlic and put this directly into a small glass dish and cover with oil until garlic is full submerged. Same cook time and temp, cook uncovered.
Step 3
Clean out whole chicken and put in a deep glass pot/pan. Liberally lather skin with olive oil
**PLEASE SEE NOTES if using chicken tenders or breasts. Step 3 and 4 will be different (and easier)
Step 4
Season with salt, pepper, garlic granules/garlic powder, oregano, thyme and rosemary. Put giblets and 2 tbsp butter into cavity. Put 2 tbsp of butter into glass dish, then place dish on middle rack and cook 20 min per pound
Step 5
On medium heat, melt grass fed raw butter, add onions, and reduce heat to medium low (covered). Cook onions until they become translucent, add mushrooms and cook until they begin to caramelize (about 5-7 minutes). Add celery, simmer on medium low for 3-5 minutes (covered). Add garlic (smash onto bottom of pan with a fork to break up the softened knobs) and a splash of olive oil and let cook on low-medium low (covered)
Step 6
While veggies are caramelizing, boil carrot rounds until tender with a fork — about 8 to 10 minutes on medium high (not too soft because they will cook in the soup). Repeat with potatoes (cook until just tender enough to pierce with fork, not too soft as they will cook in soup)
Step 7
Add potatoes and seasoning — cook for 3-5 min on medium stirring occasionally (covered). Add in carrots and corn (uncovered)
Step 8
Deglaze the pan with a little broth and scrape off the tasty bits cooked to the pan before adding the rest of the broth. Add the rest of the broth
Step 9
Once chicken is finished cooking, let sit for 15 minutes. Shred using forks (high quality, clean meat will shred very easily). Add shredded chicken, giblets, and juices in chicken pan to soup, turn heat to low and let simmer for 30-45 minutes (covered)
NOTES
- To turn into pot pie, add any flour to thicken, pour into glass dish and cover with puff pastry. Cook until puff pastry turns golden brown
- Both can be frozen (for pot pie, wrap uncooked pastry covered pot pie in a few layers of aluminum foil)
- If reheating frozen soup, add to pot and heat on medium low until fully melted and slightly boiling
- If reheating frozen pot pie, cook for 25 minutes on 425 F with foil on, take foil off and cook until puff pastry turns golden brown
- Most measurements can be adjusted to your preference, this recipe is near impossible to mess up!
- Steps 3 and 4 can be substituted with a quicker replacement; bring a pot of water to a boil, place 2-3 pounds of chicken tenders or cut up chicken breast in pot and lower to medium heat, let cook all the way. Remove from water, place in mixing bowl, shred using a hand beater. IF cooking chicken this way, add the seasoning listed for the chicken directly into soup
- To make your own sourdough croutons: Cut sourdough bread into desired crouton size, spread onto lined cookie sheet, drizzle with olive oil, add any desired seasoning or cheese, bake in oven at 350 degrees F for 20-30 minutes. Check and stir around at 15 minute mark. Croutons are ready when they are crisp and golden brown
