Hearty Chicken Vegetable Soup

I was working in my garden this week and was so excited about the celery I’ve grown. I included it in my chicken soup this afternoon and it added a ton of great flavor. You could make this chicken soup with whatever vegetables you have on hand but tonight I used onion, carrots, kale, zucchini and my delicious celery! Enjoy this recipe x

Hearty Chicken Vegetable Soup

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Ingredients

  

• 1 whole chicken organic, free range
• 1 bunch of kale
• 2 collard greens bundles
• 1 onion
• 4 garlic cloves
• 1 black garlic clove
• 3 large carrots
• 2 zucchinis
• 2 tbsp pepper corn
• Celtic Salt
• 1 large handful fresh thyme
• 1 large handful fresh oregano
• 1 large handful fresh basil
• 1/3 cup kombu flakes
• 2 medium dried red peppers diced
• 2 tbsp mustard seed
• 1/8 tsp cayenne add more if you would prefer it spicy
• 1/8 tsp chili powder add more if you would prefer it spicy
• 1 tbsp sumac
• 2 star anise pods
• 3 tbsp olive oil
• Natural spring water amount depends on amount of chicken

Instructions

 

• Put the whole chicken into a large soup pot.
• Add all spices and seasonings to the soup pot.
• Cover with natural spring water until the chicken is submerged and the water is at least two inches above the top of the chicken.
• Bring your chicken to a boil and then simmer it for at least 1.5 hours.
• After 1.5 hours, pull out chicken and set aside to cool slightly.
• Continue to simmer the broth for another 30 minutes.
• After the chicken has cooled slightly, begin to shred using two forks to pull the chicken. Set aside.
• Chop all vegetables into bite size pieces.
• Heat 3 tbsp olive oil in a skillet and add onion. Cook until translucent.
• Add the remaining vegetables and cook for two minutes.
• Add the vegetables and the chicken back to the soup broth and serve warm.