One of my fondest memories growing up, was when my Mother would make Chicken Soup. It was a real ritual which took almost the whole day from start to finish! I even watched my Mother pluck the feathers off a fresh chicken. That was a process in itself! I, myself like to go the grocery store or butcher for mine, Hehe!
The smell of the soup cooking is enough to make you salivate and if you’re not feeling well, I swear it will make you well, just breathing it in!
1 Organic Chicken
2 med Soup Bones
2 med Onions
4 large Organic Carrots
4 stalks Organic Celery
2 med Organic Red Potatoes
4 large Garlic Cloves
1 bunch Italian Parsley
Put the Chicken and Bones in a large stock pot and add enough water to come to about 3 inches from the top.
Bring to boil and skim off the foam that forms at the top. Add the vegetables and stir.
Pour in enough Tomato to color the water a rich orange color.
Add Parsley and bring to boil. Cover and reduce heat to low and cook for at least 3 hours.
This is what it should look like while its cooking.
Let it cool down completely, and start fishing out the chicken and vegetables.
Strain the stock through a sieve and discard the remainder after it has drained of all the liquid.
You are left with clear stock that you can bottle and freeze
and stock and chicken and vegetables for a fabulous dinner as well!
You can add cooked Pasta or Quinoa or beaten egg for Stracciatella soup and garnish with fresh parsley and Parmesan Cheese!