Nourishing Homemade Chicken Soup
Ingredients
Bone Broth Ingredients:
- 1 Roasted Chicken boned, meat cut up and reserved
- 3 Cloves Garlic crushed
- ½ Onion cut in large chunks
- 2 Carrots peeled & cut in chunks
- 2 Large stalks of celery cut in large chunks
- 10 Peppercorns optional
- Hot water enough to cover bones by 2 inches or more
Soup Ingredients:
- Broth from boiled chicken
- 2 TBSP Thrive Chicken Flavored bouillon
- Reserved chicken meat at least 2 Cups
- ½ Onion diced
- 2 Carrots diced
- 2 Celery stalks diced
- 5-6 Ounces Egg noodles
- 2 T. Corn starch optional
Instructions
Bone Broth Instructions:
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In an 8 quart stock pot, add chicken bones, skin, and drippings from the container. (I pour in some hot water in the disposable bottom container to get all the drippings out, and then add it to the pot.) Cover the bones with a couple of inches of hot water and bring to a boil. Once it starts to boil, turn down heat to medium/low for a slow simmer.
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While waiting for the water to boil, wash the produce. Cut onion, carrots and celery into chunks and add to simmering broth. Crush and peel garlic and add that to the broth along with peppercorns. Simmer 2.5 to 3 hours on low, adding a little bit more water if needed. Strain broth into a second pot (at least 5 quart) and discard the bones and veggies once cooled. Add the chicken bouillon and stir to dissolve. You can freeze this for later or move right into making soup.
Soup Instructions:
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Bring broth to a boil, and add chopped veggies and chicken. Boil until veggies are almost done (about 15 minutes) and then add the noodles and cook until tender. At this point you can thicken the broth by adding a small amount of corn starch or flour dissolved in water. ( 2 T. to 1/4 C. water) Just make sure to add it slowly and whisk it in fast to avoid lumps. Adjust the recipe as needed to suit your tastes.