Vegetarian…Chicken…Soup?

Humanely-raised, vegetarian fed.  That’s what the label said.

My wife’s aunt called asking how she makes such delicious chicken soup.  My wife replied, “I don’t know how you can do it without one of our chickens.”  Nearly all of her siblings have our chicken in their freezers.  She should too…lol.

Well, that doesn’t help.  She needs chicken soup now and lives four hours away.  What to do?  What to do?  She went to the local supermarket looking for the next-best thing.  She found a humanely-raised, vegetarian chicken.

Now, I’m going to offer my wife’s chicken soup recipe in a minute but bear with me here.  How can a chicken be both humanely-raised and vegetarian?  Chickens are omnivores.  You give the chicken a choice between wheat and worms and the chicken will choose both.  They also seem to really enjoy flies and larvae.  I understand what they are really trying to say…the chicken wasn’t fed beef tallow.  But a lack of beef tallow does not a humanely-raised chicken make.

If you deny an omnivore the chance to eat meat you are denying it an expression of self.  That’s pretty inhumane.  Though humans are omnivores in their natural state, some people choose not to eat meat.  That’s fine.  They make a choice.  I promise you, no chicken on earth would make such a choice.  Further, I almost guarantee these chickens are raised in a building, with fans blowing to keep the ammonia smell down.  They can’t see the sun, they don’t get fresh grass under their feet daily, and they never escape their manure.

Our chickens thrive on a diet of mixed corn, oats, roasted soybeans and fish meal.  They also get fresh alfalfa daily and all the worms they can eat when it rains hard and the worms surface.  That is, I think, more humane.  The chickens are on pasture, in the sun, eating a variety of feed they enjoy.

Now on to chicken soup.  Buy a bag of Chism Heritage Farm backs and necks.  Place 3 backs and necks in a stock pot and cover with water.  Add a quartered onion, 6 sliced carrots, 6 sliced celery stalks and a little salt.  Bring that to a simmer for at least 24 hours, adding water as needed.  Stewing them for 3 days would be better, resulting in a dark, rich, fatty broth and soft chicken bones.

Strain the broth into a fresh stock pot.  Here’s a picture of broth we intend to can.  We’ll strain it and place it in a smaller stock pot which we will refrigerate overnight.  Then we’ll skim the fat off of the broth and can it.  We like to use chicken broth when we make mashed potatoes among other things.

Pick the meat off of the bones and add back into the broth.  Chop an onion, slice 6 more carrots and 6 more celery stalks and add in garlic, oregano, pepper, salt and maybe a little basil.  Maybe a bay leaf toward the end.

Set this to boil while you make the noodles.  You need:
1 cup flour
1 egg (Chism Heritage Farm happy chicken eggs!)
1/2 egg shell full of milk

Mix these together in a mixing bowl.  Flour the countertop, roll out the dough to 1/8″ thick then slice into 1/4″ wide, 4″ long noodles with a pizza cutter.  Add the noodles to the soup stock and boil for 30 minutes.  Remove the bay leaf and serve.

Now you have a humanely-raised, omnivore-fed chicken in your soup.  If you want to do even better, buy a Chism Heritage Farm stewing hen in the fall…if you can.

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3 thoughts on “Vegetarian…Chicken…Soup?

  1. To get a slightly different delicious stock, soak backs in pot of cold water and one cup apple cider vinegar for one hour before cooking. Add carrots, celery, parsley, onion, salt and thyme to cook. After a few hours strain out the stock and chill to remove fat. Stock will be a wonderful gel when cool. The vinegar helps release the marrow in the bones.

    This is what I did with the chicken and pork I got from you last week, the pork got bay and no thyme though.

  2. Chicken soup is one place I don’t cut back on salt. BUT this chicken is so good it doesn’t seem to need as much. I do like more salt than the younger generation, but the flavor of the chickens is so good it doesn’t need as much.

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