🥣 Homemade Heritage Chicken Soup
- Jamilya Woods
- Nov 9
- 3 min read
There’s nothing like a pot of homemade chicken soup simmering on the stove. But when you make it with a heritage chicken, it’s more than just comfort food, it’s a return to how chicken used to taste.
Heritage chickens are raised slower, live more natural lives, and develop a richer, deeper flavor that you can’t find in standard grocery store birds. When simmered low and slow with fresh vegetables and herbs, they produce a golden broth that’s not just delicious, it’s restorative. This recipe is a true back to basics meal: whole ingredients, simple technique, and incredible flavor that reminds you what “real chicken soup” is supposed to taste like.
Ingredients:
For the Broth
1 whole heritage chicken (about 3–4 lbs), cleaned and rinsed
12 cups cold water (or enough to fully submerge the chicken)
1 large onion, quartered (leave skin on for color if you like)
3–4 carrots, cut into chunks
3 celery stalks, cut into chunks
4 cloves garlic, smashed
1 bay leaf
1 small bunch fresh parsley stems (or a few sprigs of thyme)
1 tsp whole black peppercorns
1 ½ tsp sea salt (adjust to taste)
For the Soup
2 ears of fresh corn, kernels cut off
2–3 carrots, sliced thin
2 celery stalks, chopped
1 small onion, diced
2 cups egg noodles or wide noodles of your choice
1 tbsp olive oil or butter
Salt and pepper, to taste
Optional: fresh parsley or dill, chopped, for garnish
Directions:
Step 1: Make the Broth
Place the whole heritage chicken in a large stockpot. Add the water, onion, carrots, celery, garlic, bay leaf, herbs, peppercorns, and salt.
Bring to a gentle boil, then immediately reduce the heat to low.
Simmer uncovered for 2½ to 3 hours, occasionally skimming off foam or excess fat that rises to the top.
Once the chicken is tender and falling off the bone, carefully remove it from the pot and set aside to cool slightly.
Strain the broth through a fine mesh sieve, discarding the vegetables and herbs. You’ll have a rich, golden broth.
Step 2: Prepare the Chicken
Once the chicken is cool enough to handle, remove the meat from the bones.
Shred or chop the meat into bite-sized pieces, discarding the skin and bones.
Step 3: Build the Soup
In a clean pot, heat olive oil or butter over medium heat.
Add diced onion, sliced carrots, and chopped celery. Sauté for 5–6 minutes until they begin to soften.
Pour in your strained broth and bring to a simmer.
Add the noodles and corn kernels. Cook until noodles are tender (usually 8–10 minutes).
Stir in the shredded chicken and season to taste with salt and pepper.
Garnish with fresh parsley or dill before serving.
Why Use Heritage Chicken?
Heritage chickens are a completely different experience from conventional poultry. Here’s why they matter:
Richer Flavor – Heritage breeds grow slowly, developing dense, flavorful meat that makes your broth naturally savory and complex.
Nutrient-Dense – Because these birds aren’t rushed to market weight, their bones and tissues contain higher mineral content, producing a broth rich in collagen, amino acids, and micronutrients.
Better Raised – Most heritage farms raise their flocks outdoors on pasture, where they can forage and live naturally. That means no confinement, no synthetic feed, and often no antibiotics.
Sustainable & Ethical – Supporting heritage chicken farmers helps preserve traditional breeds and sustainable farming methods. It’s good for the land, the animals, and local economies.
You Can Taste the Difference – The broth has more body, the meat has more bite, and even the aroma smells “farm-fresh.” It’s what chicken is meant to taste like.
Heritage chicken soup isn’t just a recipe; it’s a story in a bowl. A story about slowing down, choosing quality ingredients, and honoring the way food used to be grown and shared.
Serve this soup with a slice of buttered sourdough or cornbread, and you’ve got the kind of meal that heals and nourishes body and soul.
Want to shop heritage poultry with us? Click here.
Comments