It’s about this time of year when cold and flu season hits that I find myself turning to homemade chicken soup at least a couple of times a month.
I think a lot of people think it’s really hard to make soup from scratch so my hope today is to show you that it’s really the opposite… homemade soup is sooo easy – trust me!
This recipe uses a whole chicken to ensure that every part of the animal is used (I find this to be the most sustainable and respectful way to eat meat.) I loaded up my version with lots of veggies and kept it grain- and gluten-free, but you can always adapt this recipe for your preferences.
What’s the first step to making amazing chicken soup? We gotta make our own stock. So, let’s get to it! I’m gonna show you how to make chicken soup from scratch!
To start this process we need a whole cooked chicken. If you want an easy tutorial on how to cook a whole bird, check out my pasture-raised lemon spatchcocked chicken tutorial here.
Another option is to use a rotisserie chicken, which is what I did in this version of the soup. Be sure to look for an organic, free-range or pasture-raised bird, which guarantees the chicken was never given antibiotics (which we really don’t want in our food).
You”ll start by removing the meat from the carcass and then adding the carcass to a large pot along with aromatic veggies and spices. This will simmer for a couple of hours to create a rich, healing stock to make the base for our soup.
And then we’ll add some chopped veggies, shredded chicken, and stock together to create our flavorful soup. A pot of this soup can easily make 4 – 6 servings.
The cooking time is a bit long since the stock ingredients need to simmer for several hours, but the prep is minimal and if you purchase an organic rotisserie chicken you won’t even have to worry about cooking the bird (which drastically cuts the cooking time).
I also recommend making two batches of this soup at once and then freezing the leftovers in individual jars (make sure to leave room for expansion!) so you always have access to fresh soup. Hope this keeps you warm and healthy this season!
What are your favorite ingredients in chicken soup? Leave a comment below!
- One whole organic, free-range chicken, cooked
- 2 large carrots, roughly chopped
- 2 ribs celery, cut in half
- 1 medium onion, roughly chopped (or a variety of onion scraps)
- 2 - 3 medium garlic cloves
- 4 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or oregano
- 10 whole peppercorns
- 1 teaspoon sea salt
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, chopped
- 3 ribs celery, chopped
- Sea salt and freshly-ground pepper
- Remove meat from the bones. Shred the meat and refrigerate until later. Add the bones and chicken carcass to a large stock pot.
- Add the carrot, celery, onion or onion scraps, garlic, bay leaves, thyme, basil or oregano, peppercorns, and salt. Add water until it just covers the ingredients (usually about 6 - 8 cups).
- Bring to a boil then lower heat to a simmer and simmer, covered, for 1½ - 2 hours.
- Strain stock to remove solids and reserve stock. Set aside.
- Add coconut oil to a large pot over medium heat. Add the onion, garlic, carrots, and celery and sauté for 5 minutes, or until onions are translucent.
- Add the chicken stock and shredded chicken. Bring to a boil, then lower heat and simmer, covered, for about 20 minutes, or until vegetables are tender.
- Add sea salt and pepper to taste. Serve hot.