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 first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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