Bill Telepan's Simple Chicken Soup
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 ½ to 3 pound chicken wings
  • 4 chicken thighs
  • 1 small onion, halved
  • head of garlic, split
  • 2 leeks, green cut off and washed for stock, and whites cut into 1/8- to ¼-inch rings, washed well
  • oil, for sauteing
  • 3 to 4 cup shredded cabbage, savoy or green
  • salt
  • 1 medium rutabaga, medium dice, about 2 cups
  • 3 to 4 medium carrots-sliced into ¼-inch rings (about 2 cups)
  • 1 can white beans
  • cooked egg noodles, for serving
Directions
  1. Place the wings, thighs, onions, garlic, and leek greens in a slow cooker with about 2 quarts of water. Set the heat to high and cook for 4 hours. Turn off when done.
  2. When the soup is ready, place the oil, cabbage, leek whites, and a good pinch of salt into a 4- to 6-quart pot and, on medium-high heat, cook for 5 minutes, covered.
  3. Add the carrots and rutabaga and another pinch of salt, and cover and cook another 5 to 7 minutes.
  4. Add the beans to the pot. Then strain the stock into the pot. Reserve the thighs. Bring the soup to a simmer and cook for another 20 to 25 minutes.
  5. While the soup simmers, remove the skin, bone, and any cartilage from the chicken thighs. Shred the meat and add to the soup.
  6. Serve with egg noodles, if desired.