As soon as October rolls around, I get in the mood for soup! I love to make a big pot and have leftovers for a few days. Isn’t it nice to have a meal ready to go? This soup is very simple, highly nutritious and super tasty! As with a lot of my recipes, you really can adjust it to suit your tastes. There is no perfect combination of ingredients and if you prefer one thing over another, feel free to switch it up. I don’t have a motto, but this sounds like it could be one- be precise when baking and creative when cooking! And I’m sorry, but again, my ingredient list is approximate because I tend to just chunk things in the pot. I really tried to measure for people though so it should be close. Hope you enjoy!
One whole chicken, cooked – You can use any form of chicken you want, but I love the simplicity and flavor of cooking my own and using the broth.
Approximately 8 cups chicken stock + broth from cooked chicken – I love the organic stock from Costco!
3-4 kale leaves, chopped
2 cups diced carrots
2 cups diced celery
1 medium onion, diced
2 tbsp of a high quality powdered bouillon (optional, but gives a great flavor boost)
Salt and pepper to taste
- Cook a whole chicken either in a crockpot or the oven.
- While the chicken is cooking, pour your chicken stock into a large pot.
- Add chopped veggies, bouillon, and seasonings.
- Heat to a simmer.
- When your chicken is finished cooking, remove the breast meat, chop it, and place it in the pot. Pour the broth from your cooked chicken dish into the soup pot. Do whatever you want with the thighs and wings. 🙂
- You want to let all of the ingredients simmer together for about an hour to marry all of the flavors and let the veggies soften. Enjoy!