Keepin' Up with LIG


Chicken Stock

Makes 3-4 Quarts

  • 3-4 lbs. of chicken (whole chicken, chicken carcasses, chicken parts)
  • 4 qts. water
  • 1 onion, diced
  • 2 bay leaves
  • 10 sage leaves (1 T dried sage)
  • 5 stems of fresh thyme (1 T dried thyme)
  • Salt and pepper to taste

Any chicken parts may be used for stock.  Parts such as necks and backs may be available for cheap from your local farmer (we recommend Ray Family least until ) Add water and all ingredients to a stock pot or dutch oven.  Heat to boil, and reduce to simmer.  Simmer for at least two hours.  The longer it simmers, the more flavor you get out of the chicken.  If the level of the liquid drops too low, more water can be added.  After two hours, taste for flavor and salt and pepper to taste.  Boil longer if needed.

Stock may be frozen or pressure canned.  Meat from any chicken parts can be removed from the bone and frozen or canned with the stock if you will be making a soup with chicken in it.


Lentil Soup (adapted from recipe by Alton Brown, 2006)

Serves 6 to 8


  • 2 T olive oil
  • 1 cup finely chopped onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 2 t kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes (canned tomatoes also work well)
  • ¾ lb. bunch of kale
  • 2 quarts chicken or vegetable broth
  • 1 t ground coriander
  • 1 t ground cumin
  • ½ t ground grains of paradise (use if you can find it…if not, it’s good without)


In a 6-quart Dutch oven or stock pot, heat olive oil over medium heat.  Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent (approximately 6 to 7 minutes).  Add the lentils, kale, tomatoes, broth, coriander, cumin, and grains of paradise and stir to combine.  Increase the heat to high and bring just to a boil.  Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.  Optional: Use an immersion blender to puree to your preferred consistency. 


Kale and Chorizo Soup (Adapted from Emeril’s Kicked Up Kale Soup at

Serves 6


  • 2 T olive oil
  • 3 bay leaves
  • 1 t crushed red pepper flakes
  • 1 cup sliced red onions
  • 2 T minced garlic
  • 1 ½ pounds chorizo sausage, sliced in ½ inch slices
  • 3 quarts chicken/beef stock
  • 4 cups chopped kale, rinsed, stemmed, and cut into 1-inch strips
  • 1 t Emeril’s Essence (or any Creole seasoning)
  • 1 pound diced potatoes
  • 1 can black beans (optional)
  • salt and pepper


In a large stock pot, heat the olive oil.  When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions.  Sauté the mixture for 2 minutes.  Add the garlic and cook for 2 minutes, stirring occasionally.  Add chorizo, stock, and kale and bring the liquid up to a boil.  Stir in the Creole seasoning and season with salt and pepper, to taste.  Reduce the heat to a simmer, add the potatoes (and black beans, if desired) and cook until the potatoes are fork tender (about 30 minutes).  Remove from the heat and skim off any fat.  Ladle the soup into bowls and garnish with mint (if desired).  Serve with crusty bread.