This recipe has been passed down through our marketing manager’s maternal line for as long as she can remember. Whether you want a warming meal or need to kick a cold, you’ll love this veggie-packed soup with just a hint of spice to boot!
- 2-3 organic split breasts with skin and bones
- 1-2 yellow onions
- 4 stalks celery
- 5 large carrots
- 2 bunches fresh parsley
- 1 tablespoon sage
- 2 tablespoons poultry seasoning (Old Bay gives it a little spice!)
- 2 fresh bay leaves (optional)
- Salt & pepper to taste
- Caraway seeds (optional)
Fill a large stockpot with filtered water. Put chicken breasts meat side down in the water with chopped onions, celery, carrots, fresh parsley, sage, poultry seasoning, bay leaves (optional) and salt & pepper. Bring to a boil, cover and simmer for 2 hours on low heat.
After the soup has simmered for 2 hours, take the chicken out, shred the meat off the bones, and get rid of the skin. Set the shredded chicken aside.
If you added bay leaves, remove them from the pot too. Taste the broth and add more parsley and seasoning if needed. Simmer for another hour on low, then return chicken to the broth, let sit for 10 minutes, and serve.