17/06/2023
Taste the difference of free-range chicken in our heartwarming soup recipe
Ingredients:
1 whole leanbird chicken, cut into parts (legs, thighs, breasts, wings)
2 onions, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves of garlic, minced
1 bay leaf
1 teaspoon dried thyme
8 cups chicken broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: 1 cup of egg noodles or rice (for added texture)
Instructions:
1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken parts and brown them on all sides. This step will help enhance the flavor of the soup.
2.Once the chicken is browned, remove it from the pot and set it aside. Add the diced onions, sliced carrots, celery, and minced garlic to the pot. Sauté for a few minutes until the vegetables begin to soften.
3.Return the chicken parts to the pot and add the bay leaf and dried thyme. Pour in the chicken broth, ensuring that the chicken is fully submerged. Bring the mixture to a boil.
4.Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 1 to 1 1/2 hours, or until the chicken is tender and cooked through. Skim off any foam or impurities that rise to the surface during cooking.
5.Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Discard the bay leaf. At this point, you can choose to debone the chicken and shred the meat if you prefer smaller pieces in your soup, or you can leave the chicken parts intact for a heartier presentation.
6.If desired, add 1 cup of egg noodles or rice to the soup and cook according to the package instructions until they are tender.
7.Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
8.Ladle the chicken soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
This recipe should yield a comforting and flavorful chicken soup using free-range chicken parts. Feel free to customize it by adding additional vegetables or herbs based on your preference.
