One chicken (whole or Cut up)
1 pound of carrots
1 stalk of celery
1/2 of a yellow onion
3 tablespoons of Celery salt
4 sprigs of thyme
4 tablespoons of rubbed Sage
1/4 tablespoons of ground Sage
1/4 cup of Lowery's seasoning
4 tablespoons of rosemary
2 tablespoons white pepper
1 2-3 gallon Stock pot
Note: you can use dry spices for this soup, I prefer fresh as the flavor is more intense but more to work as they need to be finely minced. This is also a salt to taste recipe, I do recommend sea salt as there are other minerals that are good for you in it.
1. Using a Large Stock pot, place cut up chicken and fill with water until the chicken is covered, add in the rubbed sage, the Lowery's and 1 table spoon of white pepper. Let simmer over medium heat, Stir occasionally until chicken is cooked, takes about 1 hour.
2. Cut up carrots, celery and onion
3. Mince thyme and rosemary and place in separate bowls
4. Once Chicken is cooked remove from pot, plate and make a tent out of tin foil for it to cool.
5. Add water as needed to pot so the water level is about 3 inches from top, add in onion, carrots, celery and celery salt and continue to simmer over med heat
6. pull chicken from bones, and separate into smaller pieces. (I use just my fingers, but if you wish to cube or cut that will work as well).
7. Add chicken back into pot, add in thyme, rosemary, remaining white pepper and sage. reduce heat to simmer, stirring occasionally.
8. Once vegetables are cooked, add in noodles (i use No Yolk egg noodles) and allow them to simmer until soft.
9. Remove from heat, salt to taste and allow to rest for 30 mins
This should yield about 1.5 gallons of Chicken soup, this can be frozen in zip lock bags, or other containers. I use a Foodsaver as it eliminates any freezer burn or waste and then you can have this at anytime. Remember to stir clockwise only, and ask your deity to bless you and your food as you work. )O( Blessed be