Catching a cold or flu is no fun, but getting to enjoy rich, hearty soups can be a delight! This 48-hour bone broth was prompted by a super special delivery from a most Fantastic-O…aka Omar, my fellow producer for The EATS Community. He thoughtfully dropped off all the ingredients I needed to make this because I had the sniffles…Thanks Omar!
INGREDIENTS: Chicken (whole or pieces) with bone and skin on…pasture raised or organic only
3 average onions (halved)
1/2 bunch celery (rough chopped)
1 bunch carrots (peeled, chopped)
ginger (peeled and smashed)
salt, pepper, and spices you like
bay leaves (2-3)
bok choy (1 bunch)
splash of white wine
honey is optional if the person you are serving has a really scratchy throat
extra veggies to put in at the end: more chopped celery and carrots, bok choy and julienned ginger with noodled carrots
WHAT TO DO:
Rinse chicken and fill large stockpot 3/4 full of filtered water
Peel, prep carrots, celery, onions, garlic, and ginger
Throw it all in pot with salt and bay leaves and simmer for 12 hours
Lift out all the veggies and chicken parts
Add splash of white wine and return chicken bones to simmer another 12 hours
Wait until broth is cool enough to strain through fine mesh
Taste and add your choices of seasoning as needed
Separate broth in to different pots to make varied soups, including classic chicken with veggie soup and east Asian inspired shiitake mushroom soup with noodled carrots, sliced green onions, sesame seeds, and red pepper flakes to garnish.
I froze several portions of both soups for gifting and to have on hand to cook with for the next dish.
Note: I like to brew the heck out of the chicken to maximize the bone broth’S nutritive value. After all, if an animal is going to help fuel me, I want to do it justice by making sure not to waste any part of it. Also, you can brew much shorter than the 2 days I spent deepening the flavor and health profile of this broth, but please do not brew any less than 8 hours. 12 hours or brewing would be an good compromise.
ENJOY THE SOUP…and enjoy sharing 🙂