Chicken Soup

Chicken Soup

The weather this week has been unbelievable. We were iced in two days, then it snowed the following day. My Texas bones could not seem to get warm, so while I’m waiting for spring I made a big pot of Chicken Soup to warm me up.

This soup is filled with carrots, celery and kale. It’s absolutely delicious.

Chicken Soup



  • 1 whole 3-4 pound organic chicken
  • 1 celery stalk
  • 3 more celery stalk, sliced
  • 1 large carrot, peeled
  • 4 more carrots, peeled and sliced
  • 2 yellow onion, one quartered and one chopped
  • 1 bay leaf
  • ½ teaspoon pepper
  • 2 teaspoons coarse sea salt
  • 2 garlic cloves, crushed
  • 2 cups of of kale, leaves ripped off the stems, in bite sized pieces
  • Freshly ground pepper and salt, to taste


1. Combine the chicken, the celery, the quartered yellow onion, the large carrot, the bay leaf,  1/2 tsp pepper, and the salt in a large soup pot.

2. Cover completely with cold water.  Bring the soup to a boil over high heat, then lower the heat and simmer for 2 hours.

3. Saute the remaining onion and garlic in pan with olive oil or butter, until soft.

3. Strain the stock into a clean soup pot and discard the cooked vegetables.
Pull the  meat off the chicken and cut into bite-sized pieces. Add the chicken, the sliced carrots,  sliced celery, onion, garlic, and the kale to the soup stock and simmer for an additional 20 minutes.

4. Season to taste with salt and pepper.

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