Soup is one of my absolute favorite meals. It’s such a chameleon. It can be sweet, creamy, spicy, chunky, savory, hot, cold, you name it. But sometimes it just seems like too daunting a task to take on for a quick dinner. This recipe is not a quick Tuesday night dinner to prepare for a hungry family – it’s more of a Sunday afternoon recipe that can be heated up all week long or stored in the freezer for up to a few months (in air tight containers) for a quick protein-packed meal. That being said, this recipe makes quite a bit of sustenance – so have some storage containers washed and ready (I use wide-mouth mason jars).

Servings: 16
Total Time: 1.5 hours
Prep Time: 40 minutes
Cooking Time: 50 minutes

Ingredients

1 whole chicken (4-6lbs)
2 lbs carrots, peeled and either cut into 1″ chunks or sliced at 1/4″-1/2″ thick
1 bunch celery, either cut into 1″ chunks or sliced at 1/4″-1/2″ thick
1/2 bunch fresh parsley, stemmed and chopped finely
2 bunches fresh spinach, stemmed
1 C (dry) rice (I use a mix of all kinds of wild, long grain, brown, etc.) (optional)
1 tsp salt
1 tsp ground black pepper
2 tsp Herbes de Provence (thyme, marjoram, rosemary, basil, sage, lavender)

Preparation

1. First, we have to make the stock – put the entire chicken in a large pot (at least 7 quarts).
2. Add salt, black pepper, parsley, herbes de Provence, about 2 stalks of celery cut in 1″ pieces (I used the leafy parts and inside parts that aren’t all that great for eating), and 2-3 carrots cut into 1″ pieces (I use the ones that are skinnier or drier than the rest).
3. Add enough cold water to cover the chicken.
4. Bring the chicken to a boil, the reduce heat and simmer for about 30 minutes. Skim off any residue that rises to the surface and discard.
5. While the chicken is cooking, peel and cut the rest of the carrots and celery if you haven’t done so already.
6. Remove the chicken and put in a bowl to cool (and catch extra juices)
7. Strain the broth, discard the vegetables, and return the broth to the pot.
8. Taste the broth – add salt/pepper/etc. to taste. If it’s too salty for you, add more water (I tend to like my broths much more plain than most people, so you don’t be afraid to add salt if you want to!)
9. Add the carrots and celery (and rice, if using) to the broth. Bring to a boil and cook for about 10 minutes, or until carrots are soft (not mushy!)
10. When chicken is cool enough, shred the meat and add to the pot (this takes me forEVER, but it tastes much better than pre-cut chicken). Discard the carcass (or use for another broth/stock)
11. Taste the broth again and adjust seasoning/water content if necessary.
12. Stir in the spinach until it wilts and serve.
13. Store in the refrigerator for up to two weeks or in the freezer in airtight containers for a few months (label your containers with the contents and date!)

Nutrition Facts
(no Rice)

Calories: 167
Fat (g): 3
Carbs (g): 10
Sugar (g): 5
Protein (g): 30

Cholesterol (mg): 60
Sodium (mg): 390
Potassium (mg): 560
Fiber(g): 3.3
Vitamin A (%): 275
Vitamin C (%): 35
Calcium (%): 11
Iron (%): 15.5

Nutrition Facts
(with Rice)

Calories: 193
Fat (g): 3
Carbs (g): 15.5
Sugar (g): 5.2
Protein (g): 30.2

Cholesterol (mg): 62.5
Sodium (mg): 260
Potassium (mg): 590
Fiber(g): 3.5
Vitamin A (%): 275
Vitamin C (%): 35
Calcium (%): 11
Iron (%): 16.5

*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.