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Homemade Bone Broth Chicken Soup with Vegetables

Homemade Bone Broth Chicken Soup with Vegetables

Rebecca Forstadt Olkowski
Chicken soup is the Jewish penicillin, but when you add lots of vegetables, it's even better.
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Course Soup

Ingredients
  

Stock

  • 1 whole chicken with giblets optional
  • 1 whole unpeeled onion
  • 2-3 celery stalks and leaves cut into 4-5 inch pieces
  • several sprigs of parsley with stems
  • 2 Bay leaves

Soup

  • About 3/4 pot full of homemade Chicken stock strained and with fat removed
  • 2 stalks of celery chopped
  • 1 turnip chopped
  • 2 large carrots chopped
  • 1 can 14 1/4 oz of corn with juice
  • 1 can 14 1/4 oz green beans with juice
  • 1 small can 14 1/4 oz of crushed tomatoes
  • 3 cloves chopped garlic
  • chopped sage rosemary, thyme and parsley to taste or dried if fresh is not available
  • 2 bay leaves
  • pepper to taste
  • Coarse salt to taste I like Celtic or Pink Himalayan sat
  • 1 cup dry egg noodles
  • 2 cups of fresh spinach stemmed and cleaned

Instructions
 

Stock

  • Put the whole chicken with giblets into a large soup pot and cover it with water.
  • Add 1 whole unpeeled onion. 2-3, 4-inch celery stalks and leaves, 1-2 large unpeeled carrots. several sprigs of parsley. and 2 bay leaves.
  • Bring the pot to a boil and simmer on low for 3 hours or more.
  • Let the broth sit until cooled.
  • (optional) Refrigerate overnight to let flavors congeal.
  • Remove the chicken and other large pieces of vegetables and place them into a large bowl.
  • Remove the meat from the chicken and place it into another large bowl.
  • Discard the chicken skin, bones, and vegetables.
  • Strain the broth using a sieve into a bowl or large pot.
  • Let it sit for a while until fat rises to the top.
  • Skim off the fat using a large soup spoon or a fat skimming pitcher.
  • Place the skimmed and defatted broth into a soup pot.

Soup

  • Add 2-3 cups of stewed chicken meat to the broth in the pot.
  • Add the chopped celery, turnip, carrots, can of corn with juice, can of green beans with juice, can of crushed tomatoes, garlic, fresh herbs, 2 bay leaves, pepper, and salt.
  • Bring to a boil and simmer for at least 1 hour until the chopped vegetables are tender.
  • Adjust the seasonings to taste
  • add the egg noodles and cook for 10-12 minutes until tender.
  • A couple minutes before the noodles are ready, add the spinach.
  • Serve or let the soup sit overnight so that all the flavors congeal.