Organic Emily

Homemade Tender Chicken and Broth for Casseroles or Soup

Vegetable Chicken Soup

This recipe is very versatile!  You can use it to make my Sour Cream Avocado Enchiladas or simply turn it into a soup!  Or maybe you have other ideas for it, either way it’s a must have staple in any kitchen!


1 whole 3-4 lb. organic chicken, rinsed with organs removed

1 celery stalk, roughly chopped

1 large leek washed and roughly chopped

1 large carrot, peeled and roughly chopped

1 yellow onion, quartered

1 bay leaf

2 springs fresh thyme

1/2 teaspoon black peppercorns

2 teaspoons sea salt

Place chicken in a large pot add remaining ingredients and fill the pot with 10 cups water.  Bring the water to a boil and then lower the heat, simmering for 2 hours.  Strain the stock and save for later.  Discard the vegetables, shred the chicken and set aside.  Use in any recipe you like.


Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 cute kids, yoga/pilates instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care products and her escapades as the keeper of both backyard chickens and honeybees!

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