Posts Tagged ‘bone broth’

paleo chicken bacon soup

It feels like I haven’t posted for so long! Oh right, that is because I haven’t.

I actually came up with this recipe a long time ago, and had posted it on my facebook page before I had a blog. I went back and tried it and figured, why not post it now? It’s delicious!

One thing I tried differently this time was I added parsnips. This seemed strange to me at first, but I had seen it done online in a few other paleo chicken soup recipes. Why the hell not.

I would highly recommend using Chicken Bone Broth for the stock. It has all kinds of health benefits! Plus… its the bomb!

Ingredients:

7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
4 parsnips
6 large carrots
6 stocks celery
2 cups spinach
1 stock green onions
1/2 tsp basil
1/2 tsp oregano
salt and pepper

Directions:

If you are using chicken bone broth, you will want to start it 1-2 days before so you can slow cook it until you get all the good healthy stuff out of the bones!

Bake the chicken ahead of time, and cook until done. Also fry the bacon while the chicken is cooking and set aside. Save 2 tbsp of bacon fat. Yep, you heard right.

Put your bone broth in a large pot on the stove at medium-high heat. Peel and chop up your onion, garlic, parsnips, and carrots and add to the pot. Let boil for a bit until everything starts getting soft. Chop your celery and add it in along with the spinach, green onions, basil, oregano, and salt and pepper and let cook a bit longer until everything is soft. I find herbs can get intense pretty fast so I don’t use too much but feel free to add more basil and oregano.

Cut up your cooked chicken, crumble the bacon (if you haven’t eaten it all already. Ugh, I do that all the time) and add to the pot along with the bacon fat. Trust me, its delicious.

Serve right away or let cool and store in glass containers in the fridge for lunches!

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Christmas is always good for lots of leftover turkey, so of course I had to make something out of it!

First, I pulled all the leftover meat off the bones and stored it in glass containers in the fridge. I made bone broth in the slow cooker with all the turkey bones. You can find my recipe for bone broth here.

Then after 24 hours when the bone broth was done, I strained the broth out and poured it into a large pot. I made 12 cups of broth in this batch.

Here is the recipe!

Ingredients:

12 cups turkey bone broth
5 cups chopped turkey
1 large sweet potato, peeled and chopped into small cubes
10 large carrots (roughly 4 cups)
2 small celery bunches, chopped (roughly 4 cups)
5-6 garlic cloves, minced
1 large white onion, chopped
3 cups spinach or kale (or mix of both)
1/2 cup diced green onion
3 tbsp diced chives
1 tbsp parsley
1 tbsp oregano
2 tsp sage
Salt and pepper to taste

Directions:

Pour turkey broth into pot and add sweet potato, carrots, celery, garlic, and onion. Bring to a boil and then reduce to simmer until everything starts getting soft. Add remaining ingredients including turkey and simmer for another 15 minutes or so.

Let cool and store in fridge or freezer. This is great for lunches, I’ve been eating it all week!

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I used to love eating chicken noodle soup and couldn’t imagine it without noodles, but I came up with this simple and easy to make recipe that really hits the spot! And it has bone broth so there are endless health benefits! Check out my post on bone broth for more info, but I would suggest googling ‘health benefits of bone broth’ or something similar to learn more. There is tons of info out there!

Ingredients:

6-8 cups bone broth (or gluten/sugar/yeast free packaged broth)
1 sweet or white onion, chopped
2 garlic cloves, minced
1.5 cups carrots, peeled and chopped
3/4 cup celery, chopped
1-2 cups baby spinach
1/8 cup green onions, diced
1/8 cup chives, diced
1 tsp parsley
1 tsp thyme
Salt and pepper to taste
Cooked chicken breast or thighs, roughly 2 cups diced

Directions:

Bring bone broth, onion and carrots to a boil. Add all remaining ingredients and reduce to simmer until all ingredients are soft. Let cool and store in the fridge or freezer. Or eat it right away!

My eczema actually cleared up a bit after eating this soup two days in a row at lunch!

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As I was searching around for homemade broth recipes, I came cross a lot of good health benefits about bone broth. When you boil the bones for an extended amount of time, important minerals and nutrients are extracted into the broth. It has glucosamine which is good for your joints. The collagen makes your nails, hair and skin look good. The gelatin can help to heal a leaky gut. Glysine helps your body rid toxins.

Anytime you buy meat from now on, make sure to get cuts with the bones in. After your meals, save the bones instead of throwing them out. Or sometimes you can even buy soup bones from your local farm.

In slow cooker, combine 8-10 cups filtered or distilled water, 1 tbsp raw apple cider vinegar (helps extracts minerals and nutrients from bones) and the bones of course. I like to stick to one type of meat bone each time, but you could mix if you like!

Put slow cooker on high until boiling, then reduce to low and cook for 12-48 hours. It takes a while to get all the good stuff out! I usually slow cook mine for 48 hours.

Afterwards, let it cool, strain it into glass containers and store in the fridge, freezer or make some soup!

You will know you have a good bone broth when it gels in the fridge. When you take it out of the fridge to use it, you can literally hold it upside down and it won’t even budge. It is almost like the consistency of jello.