It’s soup and stew season! I have a pot of chicken soup on the stove once weekly. It’s what makes me happy and absolutely necessary when someone in the family is under the weather.
Elena’s Organic Chicken Soup
1 organic whole chicken
1 large yellow onion quartered
5 or more peppercorns
1 garlic clove
A handful of parsley stems
Himalayan or sea salt
1 stalk celery sliced on the diagonal
1 lb carrots sliced on the diagonal
1 lb parsnips sliced on the diagonal
Parsley leaves
Place whole chicken breast side down in a large pot. Cover with water. Add the onion, peppercorns, garlic, parsley stems, and salt. Bring to boil, lower to a simmer for 45 or longer. Skim the fat and foam from the top. Remove chicken from the broth when it is fork-tender or falling apart. Allow chicken to cool before removing the skin and bones, then tear it into bite-size pieces.
Strain the remaining broth removing the remaining ingredients. Return to pot and add the celery, carrots, and parsnips. Bring up to a boil and reduce to a simmer until vegetables are fork-tender. Add chopped parsley leaves before serving.
