I made this recipe on Friday and served it to some dear family members that evening. It appears to have been a big hit, and given the weather, a hot hearty soup fit the bill. You can see what the soup looked like on our Instagram link from our website.
Attached is the recipe, but it has been altered a bit from my usual recipe. Instead of egg noodles, I used the wild rice bits and basmati rice that was in this week’s bag. I sometimes swap the noodles for rice depending on my cravings. However, it’s the first time I’ve used wild rice instead of just plain rice.
I also added the red potatoes from this week’s bag. This was a new experiment for me from my usual recipe. Potatoes made the soup heartier and it does change the flavor a bit. It’s still great, but a little different. It’s also a little heavier in its body. I used red potatoes instead of russets because they hold together better under long slow cooking. Also, because it is winter and cold outside, the extra body went well with the weather If it were spring, summer, or early fall, I would want to leave the potatoes out to make the soup lighter.
The kind of pans you will need varies based on what you have. If you have a nice soup pot with an inner strainer pan, then that is fine. If no strainer pan, then two pots with a hand strainer will do. Even one large pot, a large bowl, and a strainer work. The reason is that I slow cook the chicken for at least two hours on a medium/low heat. We are creating a natural bone broth not just cooking the chicken which normally would be done in an hour. If you use a crock pot, and have the time, then cook the chicken on high for two hours and another two hours on the low setting.
I use both wings and legs because I like white meat, and these two pieces are the fattiest parts of the chicken, which adds the most flavor to the soup. However, wings are a lot of extra work peeling the meat off, so it is okay to use legs and thighs. I use pasture raised organic chicken parts, and all my vegetables are grown organically.
Besides making my own bone broth, I like to add a quart of Pacific Foods Organic Unsalted Chicken Bone Broth to give our own bone broth a boost. Their broth is more condensed and to get my broth to that level, I would have to cook it much longer and that is too much time. This recipe takes long enough as it is, so a little help is appreciated. You can find Pacific Foods bone broth at Target, Walmart, and Byerlys.
Peter’s Organic Chicken Soup Recipe
Cooking the chicken
- 1 package Organic Chicken Wings
- 1 package Organic Chicken Wings
- 1 Parsnip peeled and coarsely chopped
- 1 large Onion coarsely chopped
- 3 Celery leaves coarsely chopped
- 4 sprigs Parsley
- 1 teaspoon Garlic minced
- 6 cups Water
Making the soup
- 3 medium Red Potatoes, chopped medium (Optional)
- 3 Celery ribs, chopped medium
- 3 large Carrots, chopped medium
- 1/2 Onion, chopped fine
- 3 sprigs Parsley leaves, chopped fine
- 1/2 teaspoon Ground pepper
- 1 teaspoon Salt kosher or pink Himalayan
- 1 cup White rice can substitute egg noodles
- 32 oz. Organic chicken broth Pacific Foods Organic Chicken Bone Broth-Unsalted
- Butter Kerrygold Grass Fed Butter
- Cooking the Chicken. In a large pot put the chicken wings and legs in 6 cups of water. Add chopped parsnips, onion, celery leaves, parsley, garlic, salt, and pepper. Cook on a medium/low heat for two hours. If you use a crockpot, cook on high for two hours and on low for another two hours.Into a bowl or another pot, drain the liquid through a strainer. From the strainer, pick out the cooked chicken and let cool. If you like, you can scoop some of the onion and parsnip and add it to the bowl holding the liquid.When the chicken is cooled, strip the meat from the bones. Save the big bone in the chicken leg and add it to the bowl. Make sure the bone is stripped bare. This will continue to flavor the soup during the soup making phase.
- Into your soup pot, add the bowl of broth, the chicken meat, potatoes, celery, carrots, onion, chopped parsley, pepper, salt, rice, bone broth, and butter. Cover and cook over a low to medium heat for an hour to hour and a half. Adjust the heat so boil is not vigorous. Taste periodically to see if it needs more salt and pepper.This recipe is purposely made without a lot of salt and pepper for those who don’t like it too spicey. I often add some additional spices like crazy salt and crazy pepper to give it a boost in flavor.This recipe serves six with some left over. It gets better with age as the ingredients blend their flavors over several days.