Monday, June 06, 2011

Sunny Day (Farmers Market) Chicken Soup

This chicken and vegetable soup is so fresh and delicious! I used veggie fed sustainable farmed chicken (no antibiotics/hormones) and organic vegetables from my local farmer's market!



5 chicken legs (or thighs)
10 cups water
1 cup of white wine (optional)
4 whole cloves of garlic (slightly smashed with knife)
1 medium onion (skin left on, cut into 4 pieces)
2 chicken bouillon cubes (broken up)
4 black peppercorns (or 1/2 teaspoon of black pepper)
1 teaspoon of course ground salt (or regular salt)
1 teaspoon red pepper flakes (optional)
1 sprig of fresh rosemary
3-4 sprigs of fresh thyme
3-4 leaves of fresh sage
*Tie the herbs together with a string or thread to make a bouquet. You may substitute fresh herbs with a tbsp. of dried Italian seasoning

Place all ingredients in a large pot and bring to a slow simmer, skimming the foam off top.
Simmer (partially covered) for about 2 hours, stirring occasionally.
Strain broth using a pasta strainer into a large bowl. Add the broth back into the pot.
Allow the chicken legs to cool while chopping the vegetables for the soup.

Soup Recipe

1 1/2 cups of sliced celery
1 1/2 cups of sliced carrots
3-4 sliced green onions (or 1/2 chopped yellow onion)
1/2 green pepper chopped
3 ears of white corn (kernels cut off of cob)
1 14oz. can of diced tomatoes
Juice of 1 fresh lemon
1 tsp. Agave nectar (or tsp. sugar)
Chicken meat pieces (pulled from the leg bones)

Add all ingredients into broth and simmer for about 20 minutes.

Garnish with fresh chopped cilantro or parsley.