Ingredients
  • 1 4- to 5-pound whole organic chicken
  • 4 quarts water
  • 3 leeks, trimmed, cleaned and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 4 ribs celery, roughly chopped
  • 1 onion, end removed and roughly chopped
  • 2 bay leaves
  • 1 bunch thyme, tied
  • 1 bunch parsley, tied
  • 3 tablespoons peppercorns
  • 1 tablespoon salt
  • 1 box low-sodium chicken stock, optional
  • 2 to 3 turnips, chopped
  • 4 carrots, peeled and chopped
  • 1 bunch Tuscan kale, stripped and chopped
Preparation

In a very large pot, combine the chicken, water, veggies, herbs and seasonings. Bring to a boil then reduce to a simmer. Simmer over medium low heat for 2 hours.

Remove the chicken. Remove the skin and discard. Shred up all the meat on the chicken and reserve.


Strain the stock through a strainer. Add the stock back into the large pot and add a quart of low-sodium chicken stock (omit this if you don’t like your soup with lots of stock like I do!). Bring back to a boil. Add in any kind of vegetables that you have in your fridge (I like turnips, carrots and kale). Add in the reserved pulled chicken. Cook at a boil for 10-12 minutes.