Bob Harper’s Skinny Chicken Soup

by Rachael Ray Show Staff 9:00 AM, June 6, 2016

Aired June 6, 2016

Serves 6

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.

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

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