• 3 pound whole chicken

Cook in water to cover.  Cool, remove meat from bones and cut into bite-size pieces.  Reserve broth.

  • 3 cups carrots (diced)
  • 2 cups celery (diced)
  • 2 medium onions (diced)
  • 1 medium parsnip (diced)
  • 2 cloves garlic (minced)

In a large soup pot sauté in 2 tablespoons olive oil.  Add a little water for steam.

  • ½ teaspoon ground red pepper
  • Salt and pepper to taste

Add and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups.  Add to soup mixture along with cooked chicken.

  • 2 cups broccoli florets
  • 2 cups kale (chopped)
  • 1 ½ teaspoons fresh dill (chopped or ½ teaspoon dried)

Add, bring to boil, reduce heat and simmer to blend flavors.

From Simply in Season

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