Homemade Chicken Soup

 

I’ve been thinking about making chicken soup for a while now and I have been waiting  to make it on just the right cold and snowy day. This is super easy, but it does take some  time, perfect for a lazy Sunday afternoon.

You Need:

1 small whole chicken, skinned

2 quarts organic low sodium chicken broth

1 large onion

5 stalks celery

1 cup baby carrots, chopped

3 garlic cloves

3 sprigs thyme

3 sage leaves

1 bay leaf

2 sprigs rosemary

1 large leek, chopped

1.5 cup zucchini, shredded

juice from one lemon

In a large stock pot, place the chicken and chicken stock and enough water to just cover the chicken. Heat to a boil. Put in the onion, 2 celery stalks chopped, .5 cup carrots, garlic, thyme, bay leaf, rosemary, sage in the pot and cover and lower heat to low and simmer for 1.5 hours.

Take the chicken out of the pot and place on a cutting board. Let the stock sit with the heat off and skim off the fat. A quick tip: I put the pot in my fridge for 20 minutes to let it cool and speed up the separation process. Then I was able to skim off the fat and see it easier.

Place the remaining veggies, except the zucchini in the pot and bring to a boil. Let simmer covered for 10 minutes and then add zucchini, simmer for 2 minutes and then serve!