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 🙂
Noodle Potato Soup from scratch. Made from the bones and veggies on up.
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.