Fall Chicken Veggie Soup


1 whole chicken, roasted (free range is best)
1 1/2 t sea salt
tamari to taste
2 large carrots, chopped
2 small potatoes, chopped
1 small zucchini, chopped
1 apple, in season and local
1 small onion, finely chopped
2 sprigs fresh thyme
1-2 sprigs fresh sage
1/2 C chopped fresh parsley leaves, packed


Put roast chicken in a large stock pot with enough water to cover. Add salt & tamari. Bring to a boil, reduce heat to a simmer & simmer for 40 minutes.
Remove chicken & any loose bones from broth. Remove meat from the bones. Pull apart into smaller than bite-sized pieces. Add meat back to broth.
Add potatoes & carrots. Simmer 5 minutes.
Add onions, zucchini, apple, thyme & sage. Simmer 15 minutes.
Stir in parsley & immediately remove from heat.


Fresh herbs & high quality veggies are the keys to the wonderful subtle deliciousness of this fall soup. Enjoy!
Be creative with your vegetable choices. See what's ready in the garden or at the farmers market! Other good choices might include rutabaga, parsnips, turnips, kale, collards, Swiss chard, garlic, leeks, celery, or celeriac.

Note: To save a step & save time, you could skip roasting the chicken and instead simmer it for a couple of hours to make the broth.


about 1/2 gallon


Friday, October 11, 2013 - 4:49pm

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