Homemade Chicken Soup (Bone Broth)
By Lisa Shanken
August 31, 2015
Homemade Chicken Soup (Bone Broth)
Ingredients
- 1 box Organic chicken broth 32 ounce box
- 1 whole chicken cleaned and giblets removed
- 1 Tomato whole
- 1 onion outer skin removed, cut in half
- 1 parsnip cut in large chunks
- 2 stalks celery including top celery leaves, cut in chunks
- 1 turnip cut in chunks
- 1 bunch parsley
- 1 bunch dill
- 4 carrots cut in chunks
- 1 Bay Leaf
- 1 tsp sea salt
Instructions
- In a very large soup pot, combine all ingredients, and bring to a rapid boil.
- Once boiling, lower light to a simmer, cover, and let cook for 3-4 hours (the longer the better. Turn off the heat, keep soup pot covered, and allow it to sit and cool for a few hours. I like to cook it at night, turn the flame off right before I go to bed, and then let it sit until early on the morning. This allows the flavors to really soak into the soup.
- Once cooled, using a slotted spoon, remove all the chicken from the soup. Remove all bones and skin from the chicken, and transfer just the meat into a separate bowl. This is great to eat alone, mix with barbecue sauce and slow cook for pulled chicken, or add back into the soup with carrots later for a meal.
- Once all the chicken is removed, strain out the rest of the liquid from the cooked vegetables. Toss/compost the cooked vegetables, and enjoy the nutritious and delicious bone broth.
Notes
Nutrition
Calories: 66kcalCarbohydrates: 9gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 336mgPotassium: 326mgFiber: 3gSugar: 3gVitamin A: 5950IUVitamin C: 28.1mgCalcium: 40mgIron: 1.1mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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