Liquid Gold- simple chicken broth
Obviously we can’t serve our little ones chicken soup from the can, from the cube or from the carton. Obviously.
How did our pantries stoop to such low levels that we can’t use…soup. (see what I did there). Salt, a natural preservative is the culprit here and frankly, very few people are healthy enough to endure the amount of salt and sodium found in a can of condensed soup. Not my dad with high blood pressure. Not my anemic sister and certainly not my little munchkin.
That being said, I’m really not the type to sit around skimming junk off the top of a boiling cauldron of chickens that are meeting a rubbery end. Ironically I always find this method, the old fashioned way of boiling fresh chicken to the ends of the earth and back, well, tasteless. What a conundrum.
My solution is to boil chicken that has already been roasted and enjoyed. I boil the bones and the results are delish. It is a much faster system and while it may not yield as many cups of soup in the end, it is something you won’t mind doing a little more often. The results can be frozen into cubes and whipped out whenever soup is called for in a recipe. Or it can be hearty and lovely family meal when paired with soup noodles, potatoes and left over chicken from your previously roasted chicken. What you will find below is more of a process than a recipe. Believe me that this is foolproof.
A large soup pot
Bones from a previously roasted chicken. Most of the meat should be removed and set a side.
3 yellow onions, peeled
1-2 large carrots ( no need to peel), loosely chopped
1 rib of celery, loosely chopped
1 tsp whole peppercorns
Other things to consider adding:
2 star anise
2 tomatoes, whole
1 leek, cleaned and loosely chopped
Preparation:
Place everything in a pot and add enough water to just cover the top of the tip of the ingredients.
Boil slowly until all the vegetables are very soft and broth has a richness. Roughly 1 hour or more.
Strain the soup of all the bones and vegetables and discard.
foodie goo goo 