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Challenge: Fall Harvest

Homemade Chicken Soup

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Through the years, I’ve simmered and delivered probably hundreds of pots of this time-honored and healthful healer. Now, I’m passing my chicken soup recipe along to you.

Homemade Chicken Soup


  • 1 whole chicken, washed and cut up
  • 1 turkey leg, neck or thigh
  • 3 large sweet onions, chopped
  • ¼ cup olive oil
  • 6 medium carrots
  • 6 celery stalks
  • 2 leeks
  • 3-4 chicken bouillon cubes or soup base
  • 6 quarts of water
  • Salt and pepper to taste


  1. In a Dutch oven or large pot, heat oil and sauté two chopped onions and chicken parts until onion and chicken are browned, about 15-20 minutes. (Important: The longer the onion cooks in the chicken, the better the flavor.)
  2. Add water, remaining onion, turkey, carrots, celery, leeks, salt and pepper.
  3. Bring to boil, then simmer for about 2-3 hours, occasionally skimming off foam.
  4. When cooked, strain the stock into a container and discard solids, or cut solids up into pieces and add back to soup.
  5. Cool stock and skim the fat.
  6. Add pasta if desired.
  7. Serve with fresh-grated Parmesan or Romano cheese.

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