Chicken Soup

Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.IMG_3406

All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.

You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.


  • One whole organic, free-range chicken (I like Mary’s Chicken)
  • Celery greens (adds a lot of flavor)
  • Onion, cut in half
  • Whole garlic, cut in half
  • Carrots
  • Burdock root (medicinal)
  • Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
  • Greens
  • Salt


  • Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
  • Once it reaches a boil, add more salt. You may also skim the fat off at this time.



  • Simmer uncovered for 40 minutes.
  • Turn off heat and cover.
  • Take a nap and/or bath.
  • Allow chicken to continue to cook with heat off for 1-2 hours.
  • Remove chicken and allow to cool.
  • Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
  • Once cool remove from bones and shred. You can freeze the carcass for another use.


  • Remove broth–I like to use a glass measuring cup for easy pouring.


  • Store in glass and plastic containers for the refrigerator and freezer.




Cozy Chicken and Veggie Soup

Chicken soup can be very easy to make and this one is a great example.  You can make this recipe in stages throughout the day and the longer it sits the better.  This dish was inspired by the Passover Chicken Soup recipe from the  Kim Kushner Cuisine Blog. I made mine differently than hers-but you may want to check out her version and her other simple and delish looking recipes.  I have never used this method for soup making and I will surely be trying it again in different ways.


  • Two whole chicken legs, cut in half
  • One sweet potato, peeled & chopped
  • One large onion, peeled and quartered
  • Bunch of dill (wrapped tightly in cheesecloth)
  • Two cloves garlic, peeled
  • Two small potatoes, peeled & chopped
  • Four cups water
  • Salt to taste

Put into pot in this order:

  1. Chicken
  2. Veggies
  3. Water
  4. Dill & Salt

Bring to a boil, then cover and simmer for 40 minutes. Remove chicken and dill then puree soup (keep it chunky). Remove chicken from bones and put bones back to soup. Simmer uncovered for 30 minutes. Add chicken back in (remove bones) and serve.

*Recipe freezes very well and can be doubled easily*