PSA: Don't forget to enter this week's Back to School giveaway where we're sharing stories from the good ol' days (jk those days were not so great haha). Also, our Costa Rica yoga retreat is happening in November! I'd love for you to join us! And, we're down to our last few YBC Holiday Mantra Boxes - our awesome discovery box - so order now if you'd like one! Lastly, if you have the YBC App and take a min to review it, send a screenshot of your review to Lauren and we'll send you a little something in thanks.
While I was out in Michigan visiting my husband last week, I had an entire day to myself while he was on the road. It was one of those beautiful days that perfectly blends summer and fall, and has just the hint of a chill in the air. It was toward the end of my stay, and I thought I'd make a big ol' pot of soup so my husband could have some to bring to work in the coming days.
Before I had arrived, he'd made me a bone broth (he really knows the way to my heart, haha). Anyway, chicken bone broths are super easy. Here's how you do it:
How to make a chicken bone broth
1. Buy a rotisserie chicken. Or make one yourself, but if you're looking to go the easy route, get a rotisserie chicken from Whole Foods or wherever.
2. Strip the meat.
3. Put the carcass in a crock pot. Fill it with water and add salt and pepper, bay leaves and whatever other seasonings you like. Some people get fancy with their bone broth prep and put in chopped onion, carrots, etc. But if you watch me on Periscope (@yogabycandace) you know I'm no Martha - I'm a Basic Betty so I just do salt, pepper and bay leaves.
4. Cover and cook on high for 24 hours.
5. Strain the broth. Option to freeze the bones (they'll be good for one more broth) or toss.
Ingredients for Hearty Chicken Soup with Bone Broth
- bone broth
- chopped onion
- chopped celery
- chopped carrots
- frozen broccoli florets
- frozen peas
- chicken, chopped
- fingerling potatoes, chopped
- salt and pepper to taste
How to make Heart Chicken Soup with Bone Broth
So here's what I do.
- Preheat the oven to 350. Once preheated, add in your chicken breast, chicken thighs or whatever type of chicken you're using. (If you are using the meat from the rotisserie chicken, just disregard this step. It just so happened that we ate all the chicken from our rotisserie chicken prior to me making the soup.) Bake for 25 - 30 minutes or until fully cooked through, and then shred the chicken with two forks or cut up into bite size pieces and set aside.
- Chop an onion and put it in a pot with your fat of choice (butter, ghee, whatever) on medium heat along with the celery and sauté until the onion is almost translucent.
- Add in the broth, carrots and potatoes. Cook for 20 - 25 minutes or until the potatoes and carrots are just undercooked.
- Add in the frozen broccoli and peas and cook for 7-10 more minutes.
- Add in the chicken and remove from heat.
- Serve and enjoy.