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Discover the best California Farm Whole Chicken Dinner Soup recipe with step-by-step instructions. Learn how to make California Farm Whole Chicken Dinner Soup easily at home with our quick guide and tips for perfect results every time! ❤️🍽️
Ingredients
Let’s Cook!
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1
Brown chicken and finely chopped organs, skin and fat, 10 minutes each side, in Tbs of olive oil in dutch oven. Add 2 quarts of water. Bring to simmer, chop and add all other ingredients except pasta. Simmer overnight. Make sure your heat is low enough so the broth bubbles, does not boil, inside the dutch oven. Make sure you start with cold water.
- 2
Next morning, taste. Add bouillion cubes if chicken is young and broth is too mild. Add water if soup has been evaporating overnight. Strip bones from all meat, remove all bones, chop up meat,dispose of bones in garden fermenter. Freezes well in individual portions for future use. In seperate pan, boil pasta, rice, 12 minutes, add to soup, serve. Dip with fresh french bread. Enjoy - 2
Chef Note!
Typically, there are eight to nine dinner soup meals from one whole chicken carcass, bones, fat, skin, neck, liver, gizzard and heart, about 2 to 3 pounds from a 4 to 5 a pound chicken, after the breasts, wings and leg quarters have been removed. With younger chickens, we brown the meat first in the dutch oven to bring out the flavor and give the broth that golden color.
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