Chicken Soup, Bone Broths & Veggie Broths A’la Desiree:) haha
I put this together for my Yoga School friends and thought - what they heck; I'll throw it on the blog too! :) Below are my recipes for making bone broth, veggie broth and my chicken soup:) Enjoy!
Perfect Chicken Soup Prep:
I like to buy two breasts of chicken with the bone from Hefling's Amish Market on the east side, just north of Detroit. You can get antibiotic/hormone free chicken that has been raised in more humane ways if you look for it.
Check Whole Foods, Foods For Living, Better Health and ask questions about how the chickens are raised. If they don't have answers, call the farm. Chickens should have room to roam around outside so they can eat bugs and worms. This makes for a healthy bird and healthier meat.
Bake the two breast some night when you're cooking for one. Eat one breast (saving the bone for broth) and save the other breast (de-bone it) for the soup. I like to season my chicken with butter, rosemary, oregano, garlic, whatever strikes my fancy. Bake at 350 for one hour, cover the glass pan with tinfoil. Broil for 5 minutes at the end to brown the skin for fun.
I like to make bone broth with the bones that remain; this is how I make such yummy soups. (Of course the vegan ones I make are made with vegetable broth only.) See below for the veggie broth instructions.
Bone Broths Heal:
Bone broth is delicious and provides needed nutrients to heal our often problematic guts, healing digestive woes, autoimmune problems and much more. It’s rich in amino acids and healthy fats that support our ligaments and all connective tissue. Bone broth is super easy to make. This is one of my favorite ways to make it with beef bones.
One of the most important benefit of any broth - be it bone broth or just a good homemade vegetable broth is natural and organic sodium. This is one of the best healing nutrients for the stomach and intestines. Minerals Up... Dis-Ease Down!
Drinking bone broths daily to heal the lining of the gut for allergies, autoimmune conditions, or debilitating illness is strongly recommended. It helps you heal faster!
Chicken Bone Broth:
As far as the chicken bones - just take the carcass and throw it in a sauce pan covering it with purified water. (clean water is SO important) if you need info on how to get reverse osmosis water talk to me:) I’m passionate about this subject.
Add a tbsp of Apple Cider Vinegar to the water and begin simmering on low. Let it simmer for 24 hours, check the water level to make sure that it never runs low. Bones should always be covered. Continue simmering...
...At about 36-72 hours (the longer the better really) your bones are likely beginning to get a little crumbly as chicken bones are generally very thin. In an ideal world the bones would break apart easily with the pressing of a wooden spoon.
Time to strain the bones. Use a fine mesh strainer and strain the debris. Toss the debris and can the broth - or begin your soup immediately. Canning just means putting the strained broth in canning jars, lidding them, letting them cool, and then putting them in the fridge. Keeps two weeks.
Perfect Chicken Soup Recipe:
2 quart purified water
1 pint of bone broth (directions above)
1 breast of chicken sliced (deboned) Hormone Antibiotic Free Chicken locally sourced is best.
4 cloves of organic garlic (fresh only) chopped
2 tbsp crushed rosemary (rosemary and all herbs should have nice green color and should have a good aroma when crushed between the fingers - this is how you know the herb is vital.)
1 tbsp oregano leaves - again, green, aromatic leaves are important!
1 Large white organic onion
3 stalks of organic celery
3 chopped organic carrots (½ inch thick)
1 bag frozen mixed veggies (Meijer organic or other)
Himalayan pink salt, Redmond's Real Salt are great
Combine 2 quart purified water, 1 large chopped onion, 3 stalks chopped celery, chopped garlic, 3 chopped carrots and simmer on low 12 hours. (overnight is fine) Lightly salt - just a sprinkle to start.
In the morning add the crushed rosemary, ( I wait on the rosemary so the flavor is stronger) add the pint of bone broth and your chicken breasts (sliced into half-dollar size cuts). Simmer 3-6 more hours on low.
Then I like to add the frozen veggies (½-whole bag) just an hour or two before canning or serving the soup. I don’t like them to be too over-cooked because they lose their color.
I like to salt the soup to taste at this time. Just a little at a time will make it yummy without being too salty.
At around 4 hours, this should be a beautiful consistency. If not you can always thicken it up quickly (20 minutes or so) by adding quinoa. Just add a ¼ to ½ cup. Makes a very hearty soup!
I like to can my soups so that they can be eaten throughout the week. Just use pint jars for servings for 1 - or quart jars for family size soup eating. Can them in clean ball jars, with the metal rings and lids - allow to cool on the counter for a few hours. Then put them in the fridge. Keeps about 2 weeks.
Super Easy Vegetable Broth
1 gigantic organic white onion
5 cloves of organic garlic
3 stalks of organic celery
3 large organic carrots - chopped
Good Salt as mentioned above: Himalayan pink, Redmonds Real Salt is great
Good Rosemary (green and aromatic)
Good Oregano (green and aromatic)
Other great herbs - basil or thyme as long as they are green and aromatic.
Combine all ingredient in a pan in 2 quarts of purified water and simmer 12 hours or over-night. Your house will smell amazing and your broth will be amazing-er! This can be the basis for any soup, quinoa, chili, gluten free soups or “can” it if you like as I mentioned for later use. You can also use this broth to make rice or quinoa side dishes for dinner. Makes everything taste so much better because minerals taste delicious and add to our health with every bite!
As you can see, all the preparation is the extra ingredient - LOVE!