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Free-Range Chicken Soup

The changing of the seasons brings out different cooking methods as we pull out our favorite recipe cards that haven't been seen for months.  Depending on your location, it may be getting cool enough to start making soups, stews, and roasts.  This free-range chicken soup recipe provides a hearty meal with simple, fresh ingredients to warm you up on the cool evenings to come.

free-range chicken, chicken soup

  • 3 -4 free-range chicken legs, or equivalent amount in any cut (skin removed)
  • 1-2 Tbs. butter (or your favorite oil or fat)
  • 1 medium onion, chopped
  • 5 large carrots, peeled and sliced
  • 4 celery stalks
  • 4 cups chicken stock
  • 1 Tbsp. fennel leaves, chopped
  • ¼ tsp. ground black pepper
In a dutch oven on the stove, melt the butter and brown the chicken legs.  Add onion and carrot, cook for about 2 minutes.  Add celery, cook for another 2 minutes.  Add stock, fennel, and pepper.  Cover and simmer until meat falls off the bone, skimming any foam off the top periodically. Remove any bones.  Serve.

free-range chicken, chicken soup

Comments

About how long did the soup cook? Planning on if this is a weeknight or weekend meal :) thank you!
Posted @ Saturday, October 01, 2011 3:09 PM by lindsay
Do you folks sell that chicken soup?
Posted @ Saturday, October 08, 2011 11:37 AM by Robert E Turnbujll
Lindsay, the soup cooked for about 45 minutes to an hour. You could probably throw it all into a crockpot and make it a weeknight dinner! 
 
Robert, Sorry, we don't sell the soup! It's just one of my favorites that I wanted to share! 
 
Thank you both for your questions!
Posted @ Wednesday, October 12, 2011 9:04 PM by Megan Baugh
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