Recipe: Homemade Chicken Soup

Homemade Chicken Soup

Gluten free, Dairy Free, Paleo

Ingredients

  • 1 whole organic chicken skin on (bought mine from the local farmers market - if you can access, even better!)

  • 4 large carrots

  • 4 large celery stalks

  • 4 fennel stalks

  • 1/2 medium size yellow onion

  • 4 whole garlic cloves

  • 1.5 cups crushed tomatoes

  • Fresh parsley (about small handful)

  • Fresh dill (4-5 pieces or ground dill can work too)

  • 2 bay leaves

  • Salt

Directions

  • Unwrap & rinse the chicken. Place the chicken into a large pot and fill with water so that it covers completely. Bring the stove to medium/high heat.

  • Chop up carrots, celery, fennel, onion and throw into the pot.

  • Add in the chopped tomatoes, bay leaves, dill, sprinkle of salt, garlic, and fresh parsley (I keep the parsley & dill whole, but you can chop if you’d like)

  • Cover the pot and let it cook for about 1.5 hours. Once it starts to boil, bring stove down to medium. Continue to stir every so often (about every 15 min)

  • Once the chicken is fully cooked (cut into it and make sure the chick is white. It’ll start to fall off the bone) pull it out of the pot and into a big bowl where you can cut/shred the chicken into smaller pieces.

  • Remove & throw out all bones. I personally remove the skin and all organs, but some people love them! Personal preference here.

  • Add the cut up chicken back into the soup pot and mix. Ready to serve!

Michelle Iannacchino