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Peter’s Organic Chicken Soup Recipe

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.
Course Soup
Cuisine American
Servings 4 people


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. 

Making Soup

  • 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.
Keyword Organic Chicken Soup