Yellow Bell Farm Chicken Soup
It’s that time of year again… here is our simple homemade YBF chicken soup! Using a Yellow Bell Farm chicken produces a beautiful sweet broth that is not only delicious…it seems to keep winter colds at bay for us! Eat as it (which is how we do it) or add noodles or rice.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 medium carrots, cut diagonally into 1/2-inch-thick slices
- 4 parsnips, cut same way
- 3 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- Handful of fresh rosemary
- 2 quarts chicken stock, recipe follows
- 3 full cups chunked cooked chicken
- Kosher salt and freshly ground black pepper to taste
- 1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley right before serving.
- 1 whole Yellow Bell Farm chicken (about 4-5 pounds).
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1/4 bunch fresh thyme
- Small handful of fresh rosemary
- 1 teaspoon whole black peppercorns, a little salt to taste
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, rosemary and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer partially covered, until the chicken is done. Add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat to add to soup.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts or more