Here is a fast and easy chicken soup recipe that takes less than an hour and a half to make. It does not require having any premade bone broth available.
Unlike bone broth chicken soup, which has a rich and cloudy broth, this recipe makes a light and clear broth. It is very nourishing and easy to digest.
I bought a nifty product called the Soup Sock recently. It makes it very easy to remove all your meat and veggies from the broth.
Ingredients
1 whole organic chicken
1 large onion, peeled and quartered
4 celery stalks, roughly chopped
1 large or 2 small turnips, peeled and halved
2 large or 4 small carrots, peeled
2 large or 4 small parsnips, peeled
2 large potatoes, diced
2 cups frozen peas
1 bay leaf
1 1/2 tsp salt
2 tbsp apple cider vinegar
Peppercorns and parsley (optional)
Fresh parsley or fresh dill, finely chopped (optional, sprinkle when serving)
Sour cream for serving (optional)
Add chicken, onion, celery, turnips, carrots, parsnips, bay leaf, salt, vinegar, and peppercorns and parsley (if using) to a small to medium stock pot. Cover with just enough filtered water to cover ingredients, not too much.
Bring to a boil on high heat, then reduce to a simmer and cook it covered for one hour.
Turn off heat and remove chicken and veggies from broth. Wait for the chicken to cool a bit, then remove all meat and dice.
Dice the cooked carrot, and if desired, the cooked parsnip.
Bring the stock back to a boil, and add the potatoes. Boil on medium heat until potatoes are soft, about 10 minutes.
When potatoes are cooked, add frozen peas, bring back to a boil, and boil for two minutes.
Add diced carrot, parsnips (if using), and chIcken. You should have roughly twice as much chicken as you do potatoes. Save extra for chicken salad.
Add salt and pepper to taste. Add some sour cream to each serving if you would like a richer soup. Serve and enjoy!