The thing about chicken soup is that you NEED a good base (broth) to make a GREAT soup. The store-bought variety does not cut it and let’s face it, it is full of preservatives and other crap that your body doesn’t need or want.
I start the process in the morning by placing a whole onion, quartered, in the bottom of my crock pot . Next I add a 3-4# whole chicken- placing it on top the cut onions. Rub the chicken skin with the following spices: sea salt, ground pepper, thyme, paprika, and rosemary. Cover the crock pot and heat on high for 4 hours. *There is no need to add any liquid during cooking.
Once the chicken is cooked. Pull off the meat with a fork and place meat in bowl to reserve for later. Keep everything else in the crockpot and add the following: water (fill up to 1 inch from top), 1 chopped carrot, 1 stalk of celery-chopped, 2 bay leaves, fresh parsley, thyme sprig and rosemary. Cook on high for another 4-5 hours (or cook on low overnight). AND there is YOUR now world-famous broth.
Transfer broth (by pouring through strainer) into large pot. Add the following:
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 3 parsnips, chopped
- bunch of green onions, chopped
- reserved shredded chicken meat
Simmer for 30-45 minutes or until veggies are tender. Add a handful of fresh parsley and a cup of chopped kale at the end. I added some egg noodles this time, but LOVE it with dumplings too 🙂
* I have also just made the chicken in the crockpot and had that for dinner and then froze the broth for later use. Either way, it is an awesome recipe.
*Please ignore the change in font size, WordPress is possessed right now and I cannot figure out how to fix it. 😦