Okay, so I’ve had a lot of requests for my homemade chicken soup recipe and I thought, why not share it! Although it is pretty easy, I do start it in the morning, especially if I have to make the stock that day. That way all the flavors blend well together and it comes out very tasty!
Chicken Necks & innards, bones and/or wings
White or Yellow Onion
Whole Peeled Garlic
Sea Salt or Braggs Liquid Aminos
Black Ground Pepper
Wash all Chicken, Veggies and Herbs. Boil a pot of water. Season Chicken with Olive Oil, Salt, Pepper, Cumin, Cayenne Pepper & Celery Seed. Tie Herbs together or put in a flavor sack. Quarter Onion. Add Chicken, Herbs, Carrots, Onions & Garlic & peppercorns to water. Do not peel or cut carrots. Bring to another boil and then turn down and let simmer on low for about 2 hours. If you’d like a little more salt to your stock, add half a teaspoon of Better Than Bouillon Chicken to your stock and stir. Strain stock of meat, veggies and herbs and set aside. Discard all items except Garlic & Chicken WINGS (if you are using wings for your stock.
White Corn (Frozen or fresh)
Avocado (optional. I use it at the end for a little flavor and because Californians put Avocado on EVERYTHING! LOL)
Place chicken stock back into pot and simmer. Add Kale, Shredded Cabbage, Chicken (Should be cooked and falling off bone from being in stock), & Carrots. I slice my carrots round on an angle. Let simmer for a couple of hours. On the last half an hour, add corn for a little texture. I dice avocado and add right before serving. I also cook a little rice and pour soup over rice for the baby.