Chicken Soup

Chicken soup is good for the soul. Chicken soup is also a great way to use up leftover roast chicken and your house-made [chicken-stock] from the bones. Add whatever vegetables you have in the house or simply follow the recipe below for one of our favorite variations of the classic.

Prep Time: 20 Minutes

Cook Time: 1 Hour

Yield: 6 Quarts of Soup


2 cups cooked chicken, shredded or chopped

1 yellow onion, diced small

2 carrots, diced small

4 stalks of celery, diced small

1 bunch of kale, spine removed and chopped

3 cloves of garlic, chopped finely

½ cup picked parsley leaves

½ bunch of thyme, chopped finely

2 bay leaves

1 tablespoon extra virgin olive oil

½ tablespoon salt

1 teaspoon black pepper, ground


In an 8 quart pot, saute the yellow onions and bay leaf in the olive oil until translucent

Add the garlic and stir for an additional minute

Add your carrots and celery, and/or other root vegetables. Cook until they are tender, about 5 minutes

Add your house-made chicken stock and bring it to a boil

Reduce to a simmer and add the thyme, kale and chicken

Cook for another 20 minutes

Season with fresh parsley, salt and black pepper to taste


As I always recommend, play with this recipe if you feel comfortable doing so! I love adding additional root vegetables I have on hand, like parsnip or rutabaga. Potatoes or sweet potatoes work too.

See our Recipe Section for ideas and different flavor profiles we like to use for Stocks, Broths and Soups