Farmhouse Chicken & Veggie Soup
Farmhouse Chicken and Veggie Soup
Featuring Windy Meadows Chicken Broth
Simple. Nourishing. Local.
Introduction
Chilly weather calls for soup season — and nothing warms the kitchen quite like a pot of farm-fresh comfort. This recipe celebrates a few humble, beautiful ingredients: crisp carrots, tender celery, and sweet white onions, all simmered in the rich depth of Windy Meadows Chicken Broth.
It’s a classic farmhouse recipe made better by local ingredients — slow-simmered, small-batch, and brimming with flavor.
Ingredients
(Click the links below to shop local through Profound Foods!)
2 tbsp Local Olive Oil or Butter
1 large White Onion, diced
3–4 Carrots, sliced
3 Celery Stalks, chopped
2 cloves Garlic, minced (optional)
6 cups Windy Meadows Chicken Broth
1½ cups shredded Pasture-Raised Chicken (optional)
1 tsp sea salt
½ tsp black pepper
1 bay leaf
1 tsp fresh Thyme or Rosemary
Handful of chopped Parsley for garnish
Instructions
Sauté the base.
Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until the onions are translucent and fragrant.Add the herbs.
Stir in garlic, thyme, salt, and pepper. Cook another minute to release the aroma.Simmer to perfection.
Pour in Windy Meadows Chicken Broth and add the bay leaf. Bring to a light boil, then reduce to a gentle simmer for 20–25 minutes until vegetables are tender.Add chicken (optional).
Stir in shredded chicken and simmer another 5 minutes to warm through. Remove the bay leaf.Serve and enjoy.
Ladle into bowls, top with chopped parsley, and serve with a slice of local sourdough or a farm-fresh salad.
Why Local Matters
Every ingredient in this bowl tells a story — from Windy Meadows’ pasture-raised chickens to the crunchy celery grown just miles away. When you cook with local farmers’ ingredients, you’re not just making dinner — you’re helping sustain the land and the people who nourish it.