Chicken Soup With Homemade Meat Stock
When my daughter and I first went on the GAPS diet to heal our guts, we ate this soup a ton. I love this recipe because it is delicious and deeply nourishing. It is also adaptable to what’s in your fridge, what season you’re in, and your dietary needs/preferences. You can add noodles or rice, or pair it with sourdough bread if you are wanting a carb with it. I like topping this soup with fresh lemon and a lot of sour cream.
Chicken Soup With Homemade Meat Stock
Ingredients
Meat Stock
- ghee or duck fat
- 2-3 lbs bone in chicken meat (legs, thighs, or whole chicken)
- 1 leek washed well and chopped in half, separating the top leaves from the white section
- 1 large carrot, cut in half
- 1 onion cut in half
- 2 tsp salt
- 2 bay leaf
- 3 garlic cloves, crushed
For The Soup
- 1-2 onions, chopped
- 1 leek, chopped only white part
- 1/2 stalk of celery, chopped
- 4 carrots, chopped
- 4 garlic cloves, minced
- 2 tsp dill (dried) or 1/2 cup fresh
- 1/2 bunch fresh parsley
- zest from 1 lemon
- sour cream for topping
- 1/2 lb dried noodles (optional)
Instructions
To make the meat stock
- Heat a large pot to medium heat and add the fat
- Brown the Chicken on both sides. Then add in the veg
- Add about 2.5 quarts of water, enough to cover the chicken and most of the veg. Add the salt.
- Bring to a simmer, then turn to low and put the lid on
- The chicken will be done in about 2 hours. When it shreds easily and there is no pink, it's done.
- Removed the pieces of meat and place on a cutting board to shred the chicken. Put the shredded chicken in a bowl.
- If you are not ready to make chicken soup just yet, put the bowl of shredded chicken into the fridge and throw the bones back into the stock pot leaving a little meat on them. You can let the bot simmer for hours longer.
To Make the Soup
- Cook the noodles if you wan't to add them to your soup.
- Strain the stock through a fine mesh metal strainer with a bowl underneath to catch all the stock. Discard the veggies and set the stalk aside.
- Place the now empty stock pot back on the stove and heat over medium heat. Add the ghee and chopped onion, leek, celery, carrots, and some salt and pepper. Saute for about 10 minutes until the veggies are soft.
- Add the minced garlic and cook for another minute stirring frequently
- Add the chicken, noodles and stock to the pot. You may not need all of the stock added back to your soup. Or you may need to add a little water in addition to all the stock, depending on preference.
- Let the soup simmer for about 10 minutes, until vegetables are soft and chicken is cooked through. Taste for seasoning and add more salt if needed.
- Turn the heat off and add the dill, parsley, and lemon zest.
- Ladle the soup into bowls and top with fresh squeezed lemon juice and sour cream if desired.