Chicken Soup Stock

Ingredients
  • 1 whole organic chicken
  • 1 tbsp fresh-pressed olive oil
  • 1 medium organic onion, diced
  • 3 stalks organic celery, chopped
  • 4–5 medium organic carrots, chopped
  • 1 tbsp Redmond’s Real Salt or natural pink salt
  • 1 tsp ground black pepper
  • ½–1 gallon filtered water
Chef’s Choice:
Real olive oil makes all the difference. I love Taste of Petra olive oil — it’s pressed from a family farm in Petra, Jordan and can be found at Detroit-area farmers markets or online. Their wild-crafted herbs pair beautifully with this broth, turning a simple soup into something truly savory.
Instructions
  1. Sauté the vegetables:
    In a large stockpot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for about 5 minutes until they begin to soften.
  2. Season and simmer:
    Add salt and pepper, then place the whole chicken on top of the vegetables. Continue cooking for another 5 minutes.
  3. Add water and cook:
    Pour in filtered water until it’s about 3 inches below the top of the pot. Bring to a gentle boil, then reduce to low heat and simmer for 3–4 hours.
  4. Strain and cool:
    Carefully remove the chicken from the pot and place it in a strainer set over a bowl to catch any dripping stock. Let it cool, then debone the chicken.
  5. Finish the broth:
    Add about 3 ounces of the cooked chicken back into the pot for a rich, flavorful chicken broth.
  6. Serve your way:
    Enjoy it as a nourishing broth, or add rice or noodles for a heartier soup. Sip it warm to keep your body strong and healthy all season long.