Dark Days: Good Old Chicken Soup

January 24, 2011(updated on October 3, 2018)

dark days soup

This soup was several days in the making. While working from home last Friday, I poured two pounds of chicken feet from Sweet Stem Farms into a pot with a chopped onion, a couple of bay leaves (from a tree I had for a time) and nearly five quarts of filtered water. This simmered most of the day, cooking down into a three concentrated quarts of broth. The thing I love about making broth from chicken feet is that they express a great deal of gelatin into the finished product, making it really rich without adding a lot of fat.

I let the broth chill out in fridge until this afternoon. I cooked up onions (Winter Harvest), carrots (Rineer Family Farms), cabbage (Winter Harvest), garlic (Fair Food Farmstand) and kale (Winter Harvest from a couple of weeks ago – it was a bit sad and wilted). Once it was browned and softened, I added the broth back in. Once it came to a boil, I dropped in some raw chopped chicken that had been in the freezer for a while, originally purchased from Sweet Stem Farms.

I didn’t actually eat the soup tonight, as I was hosting a group of friends from my church for a fondue dinner (a couple committee members and I offered it as an item in our annual auction last spring). Scott had two bowls tonight and pronounced it delicious (the few spoonfuls I snagged were pretty darn tasty). Best of all, there’s a half gallon in the fridge, just waiting to be eaten for dinner tomorrow night.

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7 thoughts on "Dark Days: Good Old Chicken Soup"

  • I just canned some chicken soup Love your blog. Wondering if there are any challenges for the new year? I know its a little late (maybe making everything in the ball canning book) I don’t know something to keep us going

  • Please , please don’t tell me where your food came from. Your blog is great, the name dropping is so over the top. It’s way too elitist, how discouraging for a new food person. Food is not about where you bough and who you bought it from. Canning and preserving is about using what is in season and capturing that wonder to have months later when you need some joy on a gray day.

    1. Zootie, I don’t normally list everywhere that my food comes from. However, this particular post was written as part of the Dark Days Challenge. I’m striving (along with people from all over the continent) to eat at least one entirely local meal per month. I list my sources in this weekly post (December through March) in order to stay honest to the challenge. It also helps the people who live in my area of the country, as it may open up a new source that they might not have otherwise known.

  • I love making and pressure canning soups like this. It’s relatively easy and I find that pint jars make excellent lunch-sized servings of homemade soup. The only caveat to remember is no rice, pasta, milk or thickeners in home-canned soup. They need to be added later.

  • Marisa, I love making homemade chicken soup – I truly believe in it’s medicinal qualities as well as the fact that it’s just a great comfort food. And I love storing my left overs in those same large canning jars. I just makes it so much easier (less refrigerator space; easier to pour, etc.) and looks so inviting for my family.

  • That soup looks tasty – winter eating is definitely harder as a vegetarian.

    I don’t mind that you cite your food sources. It’s not easy to find local meal fixings in the winter, I don’t live in your town but if I did I’d definitely appreciate the heads-up.