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Chicken Soup Full Of Love - there's no better way to show how much you love someone than making this rich chicken soup with chicken and vegetables. Made with roasted chicken bones and chicken wings, it's rich with minerals. Turmeric and kelp make this extra nourishing and healing.

Chicken Soup Full of Love

Freeze any extras in containers and pull out whenever you need.
Servings 3 quarts

Ingredients

Chicken Broth Ingredients

  • 1 roasted chicken carcass
  • 1 pack chicken wingettes
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 1 10- ounce pack mushrooms trimmed and halved
  • 2 pieces ginger the size of a quarter
  • 2 garlic cloves
  • 1 bay leaf
  • 8 black peppercorns
  • 1 knob fresh turmeric or 1/4 teaspoon dried turmeric
  • 1 4 " piece kombu wiped off with a damp cloth

Chicken Vegetable Soup Ingredients

  • 1 whole chicken breast on the bone or 2 split chicken breast pieces
  • 1 teaspoon olive oil
  • salt and freshly ground pepper
  • 2 carrots peeled, cut into bite size pieces
  • 2 celery stalks cut into bite size pieces
  • 1 onion chopped
  • 2 potatoes peeled, cut into bite size pieces

Instructions

  1. Preheat oven to 375 degrees.
  2. Place Chicken Broth ingredients in a large pot and cover with water; bring to a boil, then reduce heat to low and simmer, covered, while you roast chicken for the soup.
  3. Meanwhile, rub chicken breast with olive oil and season with salt and pepper. Place on baking sheet lined with aluminum foil; roast 25-30 minutes until just cooked through. Remove chicken from oven; let cool slightly; remove meat from bones and put bones and skin in soup pot. Shred cooked chicken breast.
  4. Let soup simmer for 2-3 hours. Alternatively, you can cook soup in the pressure cooker for 1 hour. When done, strain soup and return to pot. Add carrots, celery, onion and potatoes; cook until vegetables are tender, about 30 minutes. Add shredded chicken breast to soup and warm through.