We can all say that chicken noodle soup or regular chicken soup helps you feel better during cold/flu season, right? But, gracious, unless you pour it out of a can (chemicals alert, plus expensive!) it can be a pain! You’ve got to get the stock, the noodles (optional), the vegetables, get some chicken and cook it, then pick off all the meat, and goodness knows what on earth those bones could be good for, so better throw them out….
Well, it doesn’t have to be such a pain, and, if you’re like me you hate wasting things. But, those bones, and come to think of it, those vegetable ends seem so useless, right? Wrong. If you don’t have a compost pile to put those veggies in, use them for broth instead – and throw in the bones first, the resulting broth will knock your socks off.
Why Make Chicken Soup With Bone and Vegetable Broth?
But why would it be healthy to make broth out of bones and vegetable ends? (Believe me: you’re not the only one grimacing!) Well, plainly put, there’s good stuff in the chicken bones. Also, everyone knows vegetables are healthy, right? Considering that a good pot of soup uses several different kinds of vegetables, about %15 of which is “inedible” ends and tops, it seems such a shame to throw them away! My friends, you would not believe what a rich delicious stock this makes.
Make the Stock First
To make your easy bone and vegetable broth, you will need one cooked whole chicken (or a bunch of legs and thighs, which are often cheaper) and vegetables – carrots, squash, onions, whatever you like. It takes a long time to thoroughly cook out the good stuff from the bones, but it’s totally worth it.
- First, pick off all the edible parts from the chicken and put them in the fridge. Everything else – bones, skin, everything – goes into a pot with lots of water. (To make it even easier, you can make this entire soup in your slow cooker! Just let it go overnight – you cannot cook the bones too long, as long as there’s adequate water in the pot.)
- Then, add 1 tablespoon of vinegar (any kind), cover, and cook on medium-high heat for at least 4 hours.
- Don’t forget to check the pot every 15 or 20 minutes and add more water when necessary – the bones should be completely covered with water at all times.
- After you’ve cooked the bones thoroughly, put the well-washed inedible veggie ends in the pot with more water and cook for another hour.
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