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.
- 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.