“This is a great recipe to have leftovers in the fridge and the freezer. You can also make this soup in a slow cooker.”
- 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
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.