All this snow and cold weather has me craving soups. On top of it, my little 3 year old has croup and a fever which always inspires me to make a good healthy soup.
Since soup was not originally on my menu plan for the week, I tossed together a bunch of random things to make it, hence using the phrase “Once Around the Kitchen” in the name. I ended up tossing in a bunch of veggies that I had in the fridge. I was feeling doubtful about how this soup would turn out because it seemed like such a random collection of good from around the kitchen but my husband agreed that it was one of the better soups I have made lately. So, as we ate, I grabbed a notebook and jotted down all I remember adding in. Hopefully, I got it all. And if not, no big deal – this is the kind of soup that you can just grab whatever veggies you have on hand, chop them up and toss them in making your own “Once Around the Kitchen Soup”.
Once Around the Kitchen Soup
Cooked meat of one chicken, shredded*
1 Tbsp. grapeseed oil
5 cloves garlic, minced
1 small yellow onion, chopped
2 carrots, chopped
1 stalk celery, chopped
6 c. chicken broth (preferably homemade)
2 parsnips, sliced
4-5 small red potatoes, cubed
1 c. sliced zucchini (I had mini ones on hand, perfect size for soup)
1/2 c. green beans, cut into 1 in. pieces
1/4 c. chopped parsley
2 bay leaves
salt/pepper to taste
*Cook the chicken however you prefer. I cooked a whole chicken as a starter for a new batch of chicken broth. Instructions for how I do that follow the recipe.
In a large pot, heat oil over medium heat. Add garlic, carrots, onion, and celery. Saute until tender, about 5 minutes. Add remaining ingredients (except parsley) and bring to a boil. Reduce heat and simmer for at least 30 minutes or until potatoes are tender. I simmered mine for about 3 hours because I started it during nap time. About 15 minutes before you serve it, add parsley and taste to see if it needs more pepper/salt. Serve hot. Pretty easy! My kind of meal!
Chicken Bone Broth Instructions
In a large stock pot, place whole chicken, one onion (roughly chopped), 2 carrots (roughly chopped), 1 stalk celery (roughly chopped), 1-2 Tbsp. apple cider vinegar (I use Braggs), and water to cover all. Turn heat to medium and bring to a simmer.
During the first 30-45 minutes, watch the pot to skim off any scum that floats to the top. Keep heat at a medium to medium low so that it just barely simmers.
After 1 1/2 hours, check the chicken to see if it is cooked through. Once the chicken is cooked through, remove it from the water and turn off the heat. Pull the meat off the chicken putting the meat into a bowl and putting the bones and skin back into the cooking water. Set meat aside for whatever you want to use it for.
After the chicken is cleaned and carcass is back in the water, pour the entire contents of the pot into a crock pot. Set to high and allow to cook for 8-24 hours. I usually alternate between high and low on my crock pot because it seems like the high simmers too high and the low isn’t hot enough to get a good simmer going. Over night I usually leave it at low though.
About 15 minutes before you are ready to finish your broth, add 1 bunch parsley roughly chopped. This step isn’t necessary but I have read that the parsley helps to draw out additional minerals so can be very good for you.
When you are done simmering, strain the broth through a fine mesh sieve. Be sure to press down a little on those veggies to squish out any liquids remaining. Allow broth to cool. A good broth will become gelatinous when cooled. Mine doesn’t always. I haven’t figured out why yet… To store it, I put mine in 2 cup increments in quart sized freezer bags. I then lay them flat in the freezer to freeze. It makes for easy use later on. If you don’t want to freeze it, it can be in the fridge for about a week.
Best broth you can have! I love it and even try to drink it plain once or twice a week for all it’s good health benefits. Enjoy!