Herb-Smoked Chicken Soup

Herb-Smoked Chicken Soup

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4 Servings
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Prep Time

20 Minutes
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Cook Time

2 Hours + 15 Minutes

Slow-cooking pasture-raised bone-in chicken allows the broth to soak up nourishing collagen that promotes a healthy gut, youthful complexion, and flexible joints. Fresh herbs like sage, thyme, and parsley are reminiscent of the fall and winter holiday season, providing lots of beneficial phytonutrients to support immune and brain health. And, we can’t forget the high-fiber root vegetables, the beta carotene in carrots which converts to immune supportive vitamin A in the body, and the antioxidant quercetin in onions.

Ingredients

  • 2 ½ pounds pasture-raised bone in chicken wings
  • 3 tablespoons ghee or avocado oil, divided 
  • 1 sprig sage, about 10 leaves (fresh)
  • 2 sprigs thyme (fresh)
  • 1 small yellow onion, skin attached, halved
  • 3 medium carrots, peeled and quartered 
  • 1 large leek, discard green parts, quartered
  • 1 celery root or celeriac, use green leaves if possible, peeled and cut into large pieces 
  • 1 turnip, peeled and cut into large pieces 
  • 2 celery ribs, leaves attached, quartered
  • 10 sprigs parsley, whole
  • 1 tablespoon black or white peppercorns 
  • 10 cups filtered water, cold
  • ½ teaspoon sea salt (if necessary) 

Preparation

  1. You can use an outdoor grill or cast-iron skillet for the chicken wings. Rinse wings with water and dry well using a paper towel. Cover chicken wings with ghee or avocado oil and toss. 
  2. Heat a grill or cast-iron skillet over medium heat. Once hot, add the wings, let them cook for 6 minutes, turn, and cook for another minute until golden brown. If the skillet is too small, cook the chicken wings in batches. Add the sage and thyme. Once the herbs start smoking, turn off the heat and cover the grill or put a lid on the skillet for 10 minutes.
  3. While the herbs and wings are smoking, prepare the veggies. Using a large stock pot, add the rest of the ingredients (except sage and thyme, you can discard those) and 10 cups of filtered water. Bring to a boil, on high heat, and immediately turn heat to low. Discard any foam that rises to the surface. Cook, uncovered, for two hours.
  4. After two hours, add salt if necessary, and strain liquid using a colander. Remove any oil that raises to the surface of the liquid. Remove wings and pull meat, discarding bones and skin. Set aside.
  5. Add chicken meat to bowls along with veggies. Ladle soup on top and serve. 

 

 

You can use an outdoor grill or cast-iron skillet for the chicken wings. Rinse wings with water and dry well using a paper towel. Cover chicken wings with ghee or avocado oil and toss. 

Heat a grill or cast-iron skillet over medium heat. Once hot, add the wings, let them cook for 6 minutes, turn, and cook for another minute until golden brown. If the skillet is too small, cook the chicken wings in batches. Add the sage and thyme. Once the herbs start smoking, turn off the heat and cover the grill or put a lid on the skillet for 10 minutes.

While the herbs and wings are smoking, prepare the veggies. 

Using a large stock pot, add the rest of the ingredients (except sage and thyme, you can discard those) and 10 cups of filtered water. Bring to a boil, on high heat, and immediately turn heat to low. Discard any foam that rises to the surface. Cook, uncovered, for two hours.

After two hours, add salt if necessary, and strain liquid using a colander. 

Remove any oil that raises to the surface of the liquid.

Remove wings and pull meat, discarding bones and skin. Set aside.

Add chicken meat to bowls along with veggies. Ladle soup on top and serve. 

Nutritional analysis (per serving): calories 412, total fat 20.5g, saturated fat 9g, cholesterol 130mg, fiber 3.8g, protein 41g, carbohydrate 15g, sodium 189mg, sugars 7g

 

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