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Pulled autumn chicken soup with plump Ontario grains and vegetables

autumn chicken soup


Whole chicken – 1

Chicken stock – 4L (17 cups)

Wheat berries – 200g washed (1 1/2 cups)

Ontario garlic – 1 bulb

Onions – 2 split

Parsnips – 2 peeled

Heirloom carrots – 2 peeled

Cavolo Nero (black leaf kale) – 2 bunches cleaned

Thyme – 10 sprigs

Bay leaf – 1

Cracked pepper – to taste

Kosher salt – to taste


Place all the ingredients in a large stock pot and bring to a boil.

Once the soup has come to a boil, reduce to a simmer and continue to skim off any impurities that float to the surface.

Allow the soup to simmer until the chicken is fully cooked, about an hour

Remove the chicken, wheat berries and vegetables let cool. Strain the remaining stock into a clean pot and return to the stove.

Once the chicken has cooled slightly, remove the flesh from fat and bone, flake and return to the pot on the stove.

Now that the vegetables have cooled, dice them up and return them to the soup. Bring the soup back up to a boil, season and serve!

NOTE: If you can’t find Cavolo Nero, you can use regular kale.

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