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Working Horse Chicken Soup

At the farm we really value a good soup, especially after spending time working outside on a cold winter day. One of our favorites is a hearty chicken soup that is extra special thanks to raising our own organic chickens and growing the vegetables. This recipe creates a rich chicken stock but skips a few of the labor intensive steps of many homemade stock recipes. We encourage you to find organic ingredients when and where possible from a local farm. At our farm we pre-chop the ingredients for favorite recipes like this when the vegetables are fresh from the field and freeze them into recipe ‘kits’. Please read the recipe thru first – it’s easy but understanding the steps are important.

Working Horse Farmhouse Chicken Soup:

Tools:

  • Roasting pan
  • Soup sock- this is a bag made from cheese cloth that you put your stock ingredients in. This is what saves a lot of time in making your stock.
  • Large Stock Pot

Ingredients: /stock

  • 1 Organic Whole Chicken
  • 1 Bouquet Garnie
  • 1 medium white cooking onion chopped
  • 1 large carrot chopped
  • 1 stalk celery chopped
  • 1tbls cracked peppercorns

Start by roasting one well seasoned chicken until golden brown. Chill.

Make your soup base/ stock by cutting up your roasted chicken into its parts (legs, thighs etc) . Place the bouquet garni and chicken in a stock pot with 10 cups of cold water. Place your remaining stock ingredients into a soup sock and immerse in the cold water. Bring the water to a simmer (never ‘boil’) and keep on a low simmer for 2 hours. Pour the ingredients from your stock pot thru a colander into a large bowl. Refrigerate the stock and remove any fat you don’t want. Allow the chicken and sock to cool. Squeeze the sock over your stock to extract as much of the liquid from the ingredients as possible. Remove the meat from the chicken bones, chop into bite size pieces, refrigerate until ready for the soup.

Tools:

  • Stock pot

Soup Ingredients

  • 1 Large sweet onion finely chopped
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 1 leek whites and 1 inch of the greens finely chopped
  • 1/2 bunch fresh or 1/4 cup dried parsley minced
  • 1 clove garlic minced
  • 1 tablespoon dried sage and rosemary
  • 2 tablespoons cooking oil (preferably one with a neutral taste)
  • Freshly ground pepper and sea salt to taste.

Place all of your soup ingredients (except reserved stock and chicken) into a stock pot which has a few tablespoons of hot oil in the bottom. Stir to prevent the garlic from browning (1 minute) then turn the pot down to low, cover and allow the vegetables to ‘sweat’ until the onions are translucent. Pour in your reserved stock and the chicken. Bring the soup to a simmer and cook for 1 hour. Taste for seasoning and adjust according to taste.

We enjoy making our own mini dumplings to add to the soup but it is great on its own or add your own noodles.