Nothing says comfort food quite like this Wholesome Chicken Soup. It’s healthy, easy to make and so warmingly delicious on a crisp fall evening. Made entirely from scratch, with savory spices and whole ingredients, your tastebuds will never realize how healthy it truly is.
When I cook, I like to use all whole ingredients. However, sometimes when you talk about whole ingredients, people’s minds can jump to other things like hormone-free or organic. To me, a whole food is something that has not been processed, providing maximum nutrition. First and foremost, there is no need to pay extra for chicken that is labeled hormone-free. It’s illegal to use added hormones in all poultry production– the hormone-free label is merely a marketing tactic.
When it comes to organic, it’s important to remember that organic is simply a way of growing food– it does not add any nutritional value. If you’re truly trying to eat healthy foods for their nutritional value, don’t feel pressured to pay extra for the organic label. If organic is something you still choose to purchase, just make sure you’re buying food that has the USDA-certified organic label.
Another thing you might notice about this wholesome chicken soup is the absence of noodles. However, the addition of cauliflower really thickens the soup up, so you won’t even miss them. I’ve been trying to eat a few less carbs, so this recipe is is great if you’re on a low-carb diet. If you’re not worried about carbs, go ahead and throw some noodles in!
- Bones & Scraps from 1 Whole Chicken
- 1.5 cups Chopped Celery
- 1.5 cups Sliced Carrots
- 1 Onion, Chopped
- 2 tablespoons, Thyme
- 2 tablespoons, Rosemary
- Salt & Pepper to Taste
- 2 cups Cauliflower, Chopped
- Place the chicken bones in a large pot or dutch oven. Fill with water just until bones are covered. This will be your chicken broth. The chicken that is still remaining on the bones will also come off, providing the meat to your soup.
- Add in celery, carrots, onion, thyme and rosemary.
- Bring to a boil at medium heat, and then reduce to low. Let simmer for about 2 hours.
- Add in cauliflower, and cook on low heat for another 30 minutes.
- Dish up and enjoy!
- This recipe works best the day after you've cooked or roasted a whole chicken. Serve the chicken on day one, and serve the soup on day 2. 🙂