Chicken Scratch Potato Soup

I was sick. I wanted soup. I did not want soup out of a can. I wanted chicken noodle soup like my mom would make: chicken-from-the-scratch noodle soup. But I don’t eat noodles. But I eat potatoes! And purple potatoes make things pretty 🙂

Enter: Chicken Noodle Potato Soup from scratch. Made from the bones and veggies on up.

chicken soup veggies

chicken soup veggies

Carrots, celery, onion in the bowl. Kale I planned on using but didn’t. Fresh parlsey. Purple potatoes.

Take a whole chicken. Heat some oil in a dutch oven (I used coconut oil, butter). Season the whole chicken (S&P). Fry each side of the chicken until it starts to brown. Pour add all the usually discarded veggie pieces you can find: onion peels, leek stalks, celery ends. Fill pot with water. Salt and pepper the water. Bring to a simmer with lid on. Let simmer for about an hour, or until you can easily pull one of the legs off. Turn off heat. Pull the chicken out; place onto a cookie sheet to cool. Pour stock through a strainer into a large bowl. Heat dutch oven to medium. Add more oil. Saute carrot, onion, celery until translucent. Add oregano, thyme, S&P. Pour stock back into dutch one. Pull off all the meat from the chicken and add back into dutch oven. Add potatoes. Simmer until potatoes are cooked through.

Making the stock!

Making the stock!

Mug O' Chicken Scratch Soup

The perfect bite.

The perfect bite.

 

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