Rustic chicken soup
Rustic chicken soup with a chicken leg quarter placed on top.

With the frigid weather this week, I did everything possible NOT to go to the grocery store.  It was tough enough tending to the chickens with the wind chill reaching 40 below zero, and I wasn’t going to add venturing out to my least favorite place (the grocery store) – to the list! Luckily, we had plenty of ingredients at home to make a classic comfort recipe – Rustic Chicken Soup.

The first time we made this dish, it was a pure accident. We had intentions of making standard chicken noodle soup, however, we didn’t check our freezer first.  We were missing both chicken breasts and frozen homemade noodles.  But like sometimes in life, when you are forced to improvise, you may just actually make something better without intending to.  That is exactly how this recipe came to fruition.

The chicken leg quarters add a depth of flavor at minimal cost.  When you use the same pot to braise the quarters and then saute the vegetables, it allows the flavors to begin to marry right from the beginning. Use your homemade chicken stock and fresh herbs to top off this dish and you will have the whole family asking when dinner will be ready! There is something really unique and wonderful about having your chicken soup topped with a deliciously flavored leg quarter. This is a great soup to make in a Dutch Enameled or Stoneware Pot, there is something about the flavor coming together in that dish that makes it incredible!  See : Iron Dutch Oven Pot

Rustic Chicken Soup Recipe

Ingredients:

4 chicken leg quarters
1 medium onion – diced
3 stalks of celery – diced
3 large carrots – peeled and diced
1 clove of garlic – minced
4 cups of chicken broth
4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne powder
2 cups of uncooked brown rice (can substitute pasta or dumplings)

Instructions:

Rustic chicken soup
Brown each side of your chicken to allow for an extra depth of flavor in your soup

1. Heat a large stock pot or dutch oven over medium high heat with just enough olive oil to lightly cover the bottom.

2. Add the chicken leg quarters to the pot and brown on each side (approximately 4 minutes per side)

3. Remove chicken and set aside.

Rustic chicken soup
Add diced veggies to the pot that browned the chicken. Saute until onions are translucent.

4. With the chicken drippings still in the pot, add in the carrots, celery, onions, garlic, salt and pepper.   Saute the vegetables until the onions become translucent.

5. Add in 1 cup of the chicken stock and deglaze the bottom of the pot.

6. Return the chicken leg quarters to the pot. Add in the remaining stock and water. Bring to a low boil.

Rustic chicken soup
Add chicken back to the pot and cover with broth and water.

7. Add uncooked rice and cayenne pepper powder.

8. Simmer for 20 minutes, or until chicken has cooked through, adding additional seasonings if desired.

9. Serve in a bowl, with one chicken leg quarter placed on top.

Enjoy!

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Mary and Jim




Rustic Chicken Soup

Ingredients

  • 4 chicken leg quarters
  • 1 medium onion - diced
  • 3 stalks of celery - diced
  • 3 large carrots - peeled and diced
  • 1 clove of garlic - minced
  • 4 cups of chicken broth
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne powder
  • 2 cups of uncooked brown rice can substitute pasta or dumplings

Instructions

  1. Heat a large stock pot or dutch oven over medium high heat with just enough olive oil to lightly cover the bottom.
  2. Add the chicken leg quarters to the pot and brown on each side (approximately 4 minutes per side)
  3. Remove chicken and set aside.
  4. With the chicken drippings still in the pot, add in the carrots, celery, onions, garlic, salt and pepper. Saute the vegetables until the onions become translucent.
  5. Add in 1 cup of the chicken stock and deglaze the bottom of the pot.
  6. Return the chicken leg quarters to the pot. Add in the remaining stock and water. Bring to a low boil.
  7. Add uncooked rice and cayenne pepper powder.
  8. Simmer for 20 minutes, or until chicken has cooked through, adding additional seasonings if desired.
  9. Serve in a bowl, with one chicken leg quarter placed on top.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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