Chicken run

North Branch Farmers Market tomorrow 8-12

Hello everyone. End of summer chicken blow out…. We have FREE chicken backs, FREE feet and a 20% discount on all remaining chicken. Legs, Wings and Whole Chickens while supplies last.

10% off all Pork products, with an additional 10% on top for Pork Hocks for a total of 20% off pork hocks,

perfect for soups.

Here’s a simple and delicious chicken soup recipe using our chicken backs.

Ingredients:

• 1 lb chicken (remove bones)

• 1 onion, chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 6 cups chicken broth

• 1 bay leaf

• 1 tsp dried thyme

• Salt and pepper, to taste

• 1 cup noodles (optional)

• Fresh parsley, chopped (for garnish)

• Olive oil (for cooking)

Instructions:

1. Prepare the chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken and cook until browned on both sides (about 6-8 minutes per side). Remove the chicken and set aside.

2. Sauté vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute.

3. Add broth and spices: Pour in the chicken broth, then add the bay leaf and thyme. Season with salt and pepper.

4. Simmer: Return the chicken to the pot, cover, and let the soup simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

5. Shred the chicken: Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the soup.

6. Add noodles (optional): If using noodles, add them now and cook according to the package instructions, usually 6-8 minutes.

7. Finish and serve: Remove the bay leaf, adjust the seasoning as needed, and garnish with fresh parsley before serving.

Enjoy your homemade chicken soup!