I’m hopeful that the title, “Bone Broth” doesn’t disinterest you from trying this fabulous, versatile broth base. Not only is it the secret to delicious soups; it’s also nutritious and helpful for building your immunity! (Not a bad idea during these cold wintry days.)
Bone Broth
- A cooked chicken carcass, or any assortment of cooked chicken, or turkey bones (I use the skin as well.)
- Water
- 1/2 Tbsp. apple cider vinegar
- Onion, chopped
- 3 stalks of celery cut into sticks
- 3 Carrots, peeled and cut into sticks
- Several bay leaves
- Salt
- Desired spices: garlic, oregano, parsley, etc.
Place the bones in the bottom of a large crock-pot. Top with your veggies, bay leaves and spices. Fill crock-pot with water. Cook on low for at least 20 hours. (I like to cook it a few hours longer to give it a richer flavor.) Strain broth and store in Mason jars in the coldest part of your fridge. Use the broth as a base for soups.
Chicken Veggie Soup is one of my favorites:
- 1 quart of bone broth
- 2 cups water
- 2 carrots, chopped
- 2 potatoes, diced
- 2 stalks of celery, chopped
- 2 cups cooked chicken, chopped
- 1 Tbsp. parsley
Bring broth and veggies to a boil. Cook till tender. Add cooked chicken and parsley. Return soup to a gentle boil. Serve.
*Feel free to add other veggies to this soup, or omit the potatoes and make chicken noodle soup with your favorite pasta. I love how versatile soups are. You can simply use what you have on hand and also make it suitable for your dietary needs.
*If you are blessed with beef and are able to eat it, you could do the same with roast/steak bones to create your own tasty beef broth.
