Easy Weeknight Meal: Kelly’s Chicken Soup

January 7, 2022
chicken-soup.jpg

I LOVE this soup. It’s easy, so healthy, and Pat and my kids all love it.

Ingredients:
• 2 tablespoons of Farmtrue ghee (plain or garlic)
• 1 or 2 onions
• 1 pound or more of carrots
• 1 bunch of celery
• ½ cup diced celeriac (if you have it, not necessary though)
• 3 cloves of garlic
• 1 or 2 bay leaves
• Salt and pepper to taste
• 4-5 pounds of chicken (I like drumsticks best)
• 4-6 quarts of water and/or chicken bone broth

First, I sauté an onion or two, a pound or more of carrots, a bunch of celery and/or celeriac, and 3 cloves of garlic in some ghee. While the veggies are cooking, I sprinkle in some salt and pepper, and throw in a bay leaf or two.

Next, I take 3 or 4 packages of our chicken drumsticks (or a whole chicken or breasts or any parts you like) and throw them in frozen (because I don’t usually plan ahead), and if I have time I let them brown a bit with the veggies. I sprinkle salt on the chicken while it’s cooking, then I fill the pot about an inch from the top with water or our chicken bone broth.

I bring the soup to a boil, and then turn the heat to low and let the soup simmer partially covered for 2-3 hours or more. Don’t let too much liquid evaporate - add more water after an hour or so if it is cooking down too much. You want lots of broth! The bones release TONS of flavor and healthy collagen, which will make your soup tasty, gelatinous (when refrigerated), and SUPER nutritious.

After a few hours, turn your soup off and pull your drumsticks out. Remove the skin and bones, and put only the pulled chicken meat back in your soup. This is how we eat our soup, but you can add rice or pasta if you like.

ENJOY!

— Kelly


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Pat’s Pastured Farm Store

830 South Rd, East Greenwich, RI
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Kelly McNiff

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