Chicken Soup – it is good for the soul

3 Jan

I finally made a chicken soup that was perfect – just perfect and wanted to jot down the recipe so I wouldn’t forget it. The best way to get a deep rich chicken soup is to cook it over two days for at least 5 hours/day. Additionally, adding frozen broth from a previous batch of chicken soup will give the soup additional flavor and depth. Plus, in our house we always have frozen stock because I cook with homemade stock only.


  • 8 quart soup pot + lid
  • Metal spice infuser
  • 2 chicken legs + chicken bones (preferably hormone and antibiotic free)
  • 1 onion
  • 2 carrots
  • 5 pieces of garlic (with skin on)
  • 1 leek
  • 2 zucchinis
  • 1 turnip
  • 1 sweet potato
  • 1 handful of parsley
  • 1 handful of dill
  • 1 tumeric root (size of a small adult thumb, peeled)
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of kosher salt
  • **Secret ingredient** – 4 cups of frozen chicken stock if you have any on hand


  • Thaw frozen chicken soup stock (doesn’t have to thaw 100%, more like enough for it to easily slide out of its container).
  • Dice
    • Carrots
    • Sweet potato
    • Zucchinis
    • Turnip
    • Leek
  • Quarter onion
  • Toss all ingredients into the pot except the black peppercorns
  • Put the peppercorns in the metal spice infuser and add to the pot
  • Cook over a medium fire for at least 5 hours
    • Remove the dill + parsley after 2 hours
  • Add more water after 3 hours if necessary.

Let it cool down and place in fridge overnight. Take out in the am and place on the stovetop and let it cook all day until mealtime. Add more water if necessary.




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