Make a pot of this soup on the weekend so you will have ready-to-go food during the week. You can vary this recipe by adding different vegetables to the soup portion. Try shiitake mushrooms, lemongrass, and grated ginger for an Asian-inspired soup. You could also add diced root vegetables such as parsnips, rutabagas, celeriac, turnips, and golden beets for a winter vegetable chicken soup.
Ingredients
1
whole chicken
(4 to 5 pounds)
1
onions
chopped
1 heads
garlic
cut in half cross-wise
3
celery stalks
chopped
1
carrots
chopped
4
sprigs
fresh thyme
2
sprigs
fresh rosemary
2 teaspoons
whole black peppercorns
1
bay leaves
1 tablespoons
sea salt
16 cups
filtered water
Soup
1 small
onions
diced
1 small
leeks
chopped
4 large
carrots
diced
4
celery stalks
diced
½ pounds
green beans
trimmed and cut into 2-inch pieces
3 teaspoons
dried thyme
4 cups
chopped
kale
½ cups
chopped
parsley
sea salt
(to taste)
fresh ground
black pepper
(to taste)
