photo by Diane Dobry


Made with 10+ veggies

This is the recipe for Chicken Stock that I use as a base for all my soups–from the Carrot Soup posted in April here, to creamy (cauliflower) garlic soup, cauliflower/tomato soup, chickpea soup, creamy vegetable soup, broccoli soup, and cream of leek soup. I also add it to pasta sauces, gravies, polenta, and casseroles. Or I just eat it on its own, especially when I need some home-style healing. Sometimes I have added fresh cooked root vegetables or roasted chicken pieces with noodles, the way Hungarians do. However you like your chicken stock, I wanted to share my own special recipe, and will add more soups to this space that use the stock as a base.

Hearty Chicken Soup ingredients:

2 Leeks, whites cleaned and sliced (save greens for later)
1 onion diced (save onion skin for later)
3 carrots peeled and sliced
3 celery stalks, cleaned and sliced
1 small celery root, peeled and sliced (optional)
2 parsnips, peeled and sliced
2 cloves garlic, peeled and sliced
1 small turnip, peeled and sliced
1 quarter wedge of green cabbage, separated
6-8 cauliflower florets broken into small pieces
1 green serrano pepper, whole
2 bay leaves, broken
1 bunch fresh parsley
1 bunch fresh dill
1-3 stems fresh thyme
1 stem fresh rosemary
few leaves of fresh sage if desired
salt to taste–best to add a small amount to help onions and vegetables sweat, and adjust at the end to taste

(You can also process the onions with the leeks in a food processor, and the carrots, celery, parsnips, turnip and cauliflower, as well).