If you know me at all, you know I am obsessed with bone broth and the benefits of collagen in the diet. If you are wondering what at the hype is all about, check out my post from a few weeks ago, The Top 10 Healing Benefits of Bone Broth.
Our family eats chicken soup about once a week or every other week and it seems like I always have some sort of broth in the refrigerator to sip in a mug, warm up for lunches or to use for making dinner. If anyone in the house catches a cold, I immediately start thinking chicken soup to the rescue!
Here are my favorite things about homemade chicken soup:
- It boosts the immune system when fighting a cold
- All the veggies are one soft texture, which children seem to tolerate well
- Its tasty, healthy and satisfying
- Great for keeping in the fridge for quickly heated lunches
- Its very easy and inexpensive to make
- I usually get two meals out of 1 chicken (first we eat the roasted chicken, then I use the excess chicken and bones to make chicken soup later on in the week)
So yeah, that's basically why I love it and make it so often. If its healthy, easy, inexpensive AND the kids will actually eat it without protesting, its a keeper in my book.
So if you have been wondering how to make homemade broth or chicken soup, wonder no more! It is so easy to make that it is sure to become a weekly favorite. Here is how I make it :)
Firstly, I cook a whole organic chicken in the crockpot or roast it in the oven. We have that for dinner one night early in the week. Next, I take all the remaining chicken meat off and put it in a Tupperware in the refrigerator. I save the bones and carcass for chicken broth and soup.
**If you don't want chicken soup, but just the broth, then add all the ingredients (minus the shredded chicken) to a crock-pot and cook on low heat for 24 plus hours. Strain and remove bones and freeze if desired. **Affiliate links contained below.
- Organic + Grass-fed bones **1 whole organic chicken carcass and bones will do but the more bones, the higher gelatin yield. Chicken feet and beef leg bones typically yield the most gelatin
- 1 lb shredded chicken from rotisserie sized chicken
- 1 yellow onion, diced finely
- 3 stalks celery, chopped
- 3 carrots, chopped
- 4 cloves garlic, minced
- 2 tsp apple cider vinegar - I use Bragg's
- 1 32 fl oz container chicken or turkey bone broth - I use Pacifico
- 2 tbsp chopped parsley
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 bay leaf
- 1 tbsp EVOO
- 3/4 cup cooked rice
- salt and pepper to taste
- Avocado for serving
- Remove excess chicken from chicken carcass and keep it in the refrigerator for later.
- Place the carcass and all the bones into a large crockpot with a lid. Cover with water, add vinegar and cover. Cook on low for 24 hours, adding water if necessary.
- Strain and remove bones and carcass.
- Add strained broth back into crock pot.
- Heat olive oil over medium heat. Add onions for 3-4 minutes until they begin to soften, then add celery and carrots and cook for 2-3 minutes or until they begin to soften.
- Throw the semi-cooked vegetables into the crockpot with the broth and the bay leaf.
- Add parsely, entire container of broth and all other spices and cook on low heat for 6-8 hours.
- About 1 hour before serving, add (shredded) chicken back into the pot.
- Season with salt and pepper to liking and add rice.
- Serve with fresh avocado slices.