Recipes

Soups

Chicken Soup

Heart warming, soul nourishing, good ol’-fashioned chicken soup. Blending the potatoes into the stock gives the soup a creamier texture without the fat and calories of cream. Homemade stock adds minerals and a depth of flavor to the soup. If you’re cutting up a whole chicken, save the backbone and veggie scraps for stock.

Key Nutrients: Vitamin B3, vitamin A, selenium, vitamin B6, protein, phosphorus, biotin

Prep Time
20 minutes
Cook Time
45 minutes
Yield
8 servings

Ingredients

  • 8 cups homemade or organic low-sodium chicken stock
  • 3 medium Yukon gold potatoes, scrubbed, peeled, quartered
  • ½ cup leek, top greens and outer leaves removed, white and green part thinly sliced
  • 2 stalks of celery, chopped
  • 2 carrots, peeled, sliced into rounds
  • 2 parsnips, peeled, sliced into rounds
  • 1 cup frozen peas
  • 1- 3 ½ lb. whole organic, pasture-raised (if possible) chicken, cut into eight pieces
  • 2 tablespoons, fresh herbs, such as winter savory or thyme, and oregano
  • Sea salt to taste
  • Freshly ground black pepper

Directions

  • In a large stock pot or Dutch oven, add chicken stock and potatoes over medium-high heat. Gently boil the potatoes, with the lid on, until the potatoes are soft, about 20 minutes. Remove from heat and blend potatoes into the stock with an immersion blender.
  • Add remaining ingredients to the pot. Stir to combine. Cover and simmer over medium heat, stirring occasionally, until the veggies are soft and the chicken is cooked through—an internal cooking temperature of 165°F—about 25 minutes. Discard chicken skin and serve warm.

Nutrition Facts (per serving)

  • Calories
    222
  • Total fat
    4g
  • Saturated
    0g
  • Trans fat
    0g
  • Polyunsaturated fat
    0g
  • Monounsaturated fat
    2g
  • Cholesterol
    56mg
  • Sodium
    572mg
  • Total Carbohydrate
    26g
  • Dietary fiber
    4g
  • Sugar
    4g
  • Protein
    22g
  • Vitamin A
    32ug
  • Calcium
    50mg
  • Iron
    2mg