Fresh Vegetables and Chicken Clean Soup

No salt and pepper, no seasonings, simply pure homemade broth with a selection of bright colored vegetables

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from spicedpeachblog.com

Ingredients

  • 4-5

    pound small roasting chicken (sometimes called fryer chickens)

  • 4

    quarts cold water

  • 4

    carrots, peeled, pieces sliced on angle

  • 2

    stalks celery, chopped

  • 1

    onion, cut in half, sliced very, very thinly

  • 3

    cups broccoli, more or less, cut into florets

  • 3-4

    cups kale, thick center stems removed, chopped finely

  • 2

    cups frozen green peas

  • 3

    scallions, chopped finely

Directions

Assemble items for chicken prep; a boning knife, large plate for lying chicken breasts, tenderloins, clean cutting board. Set whole little roasting chicken onto the cutting board breast side up. Remove any packaging inside chicken, place the neck into the stock pot. Completely lift back the skin exposing the breast. Slice first breast off closely to the center bone, remove breast, pull off the attached tenderloin and place both pieces onto the plate. Repeat the same process with the other breast. Place the whole remaining carcass into the stock pot then fill the stock pot with cold water, around 4- 4 1/2 quarts. Turn burner onto high heat, bring stock to a boil then reduce temperature to the lowest heat and let simmer for around an hour and fifteen minutes or a bit longer, chicken should be completely cooked and tender. Meanwhile, cut chicken breasts and tenderloins into bite size pieces, cover with plastic, refrigerate. When stock is done,turn off heat, remove carcass to a large bowl, (cooked chicken meat may be used for chicken salad or another use) strain chicken stock into a clean soup pot. To the hot chicken stock add in the carrots, celery, and onions and cook on very low temperature for fifteen minutes, scrape in the chicken cubes, cook three minutes, tumble in the broccoli florets and cook another fifteen minutes, sprinkle in chopped kale, stir, continue simmering ten minutes, tumble in green peas, sprinkle with scallions, stir, simmer another ten minutes or so and clean soup is ready for serving anytime.

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