Chicken Quinoa Soup with Homemade Bone Broth
Gib deine E-Mail-Adresse ein, um deine kostenlose Testversion zu starten.
Canned and most restaurant chicken soups are filled with MSG, a chemical that you definitely don't want to eat. Elizabeth starts off by showing you how to make your own bone broth at home; a food that's been around for hundreds of years and really does heal you from the inside out. She then turns the broth into a to-die-for Chicken Quinoa Soup that's easy to make and has a secret ingredient that will quickly turn this into your new favorite soup. You'll also learn extra tips and tricks to perfecting and storing your broth at home.
Makes: approximately 5 quarts of stock or 12 servings of soup
Ingredients
(use organic ingredients where possible)
- 1 whole organic chicken
- 2-3 carrots, roughly cut to fit into the pot
- 1-2 large ribs celery, cut in 2-3 pieces
- 3 cloves garlic, smashed
- 1 large white or yellow onion, cut in half
- 1½ tsp whole peppercorns
- 1 tsp sea salt (optional)
- 2 bay leaves
- 1½ tbsp apple cider vinegar
- 5 liters purified water
Directions
- Add whole chicken and veggies to a large 6-quart stockpot. Include the neck in the bone broth for extra collagen.
- Coat with spices and apple cider vinegar. Fill with purified water until the chicken and veggies are just covered.
- Cover and bring to a boil, then reduce to a simmer.
- Cook at a low simmer for 1 hour, then remove the chicken with a pair of tongs and pull the meat off the bones.
- Add the bones back to the pot and cook for at least an additional 3-5 hours, or up to 8-12+ hours. (If you have a crock pot, you can simmer your bones overnight for even richer, more nutrient-rich broth.)
- When the broth is finished, strain it through a fine-mesh strainer over a large bowl or pot to collect the liquid.
- Store in airtight glass containers in the refrigerator up to 5 days, or in the freezer up to 6 months.
SIMPLE SOUP RECIPE
Ingredients
(use organic ingredients where possible)
- Finished broth and the chicken meat
- 2 carrots, chopped
- 2 ribs celery with green tops, chopped
- 1 cup cooked quinoa
- ½ lemon, juiced
- 1-2 tsp sea salt, or to taste
- ¼-½ freshly ground black pepper
Directions
- Combine broth, chicken, carrots, celery, and quinoa to the pot and simmer for approximately 20 minutes.
- Season with salt, to taste. Remove from heat and add the juice of half a lemon before serving.
- Store in airtight glass containers in the refrigerator up to 4 days, or in the freezer up to 6 months.
In den Hauptrollen:
Elizabeth Rider
Gib deine E-Mail-Adresse ein, um deine kostenlose Testversion zu starten.
✕