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Chicken Soup

Prep Time 12 hrs
Cook Time 45 mins
Course Soup


  • 1 roaster chicken, the best quality one you can find!
  • A big ‘ol pot of water
  • 2 tablespoons vinegar (I use raw apple cider)
  • 5 stocks celery, chopped
  •  5 carrots, peeled and chopped
  • 1 onion, peeled and diced
  • 4 tablespoons butter
  • 1 pound (or more!) potatoes, diced (I had a mismatch of varieties from the garden…use whichever variety you like the most!)
  •  Handful or two of fresh herbs (parsley, rosemary, thyme, oregano, chives…)
  • 1 minced dried chili (optional)


  • Fill up your big pot of water, then add it your entire chicken and the vinegar.  Bring the water to a boil, cover, and simmer the chicken for as long as you can stand it (8-12 hours is great…but do what you can, even if it's just a few hours!).  When the chicken is cooked, remove it from the pot of broth (reserve this broth for your soup!).  Then, after it has cooled a little bit, pick the meat from the bones.
  • In a large soup pot, melt the butter.  Then, add it your diced onions, chopped celery, and chopped carrots.  Allow them to sweat a little bit in the butter and soften.  That's where the goodness comes from, baby.
  • Add you chicken meat in with the veggies…along with your potatoes.  Feel free to add however much of the chicken you'd like – I used about half of the chicken and reserved half for another meal.  
  • Ladle the reserved chicken broth into your soup pot.  Really, you can add however much broth you'd like, but if I'm guesstimating, I'd say about 10 cups or so.
  • Season the soup with sea salt and freshly ground pepper.  Also, this is a great time to add in your freshly chopped herbs!  Whats that?  You have some kale from your garden?  What the heck…throw that in there too.  Dark greens never hurt anybody.
  • immer the soup for 30 minutes, or until the potatoes are tender.
Keyword Chicken Soup