Make Your Own Broths and Delicious Soups

Bone Broth (Stock)

Save those bones!  Fill a stock pot about 2/3 full with chicken (or beef, or pork, etc) bones.  Chopped aromatic vegetables give the broth a more complex taste and greater nutrition, but are optional.  You may add pieces of carrot, celery, onion or leek, fresh parsley (including stems), peppercorns, and bay leaf, for a classic stock.

Cover all with filtered or spring water.  Add a generous splash of cider vinegar (this will help draw the minerals out of the bones and into the broth).  Bring to a boil over medium heat, skimming off any foam that appears on the surface.  Lower the heat, cover, and let simmer for 12-24 hours.  Strain out the stock and use within two days or freeze.  You may also let the stock reduce to save room in your freezer.  Don't forget to reconstitute with water when using.

Chicken Noodle or Rice Soup

In a pan, sautee chopped onion, carrot, and celery in butter and/or coconut oil.  Add about 6 cups broth and bring to a simmer.  For noodle soup, add chopped cooked chicken, dried pasta, and your favorite dried herbs.  Simmer until the noodles are done. 

For rice soup, substitute about a cup of your favorite rice for the pasta (a combination of brown and wild rice is delicious).  Cover and simmer until rice is cooked, about 1 hour.  Add cooked chicken and heat through.

Season either soup with celtic sea salt and pepper.  Serve with a dollop of sour cream on the top and a spoonful of sauerkraut on the side.

Chicken Bacon Chowder

For a delicious chicken chowder, saute diced bacon pieces.  Remove bacon, and continue as above, cooking the vegetables in bacon drippings.  Add stock and cubed potatoes and simmer until potatoes are tender.  Return bacon to pan, add fresh or frozen corn, and heat through.  Add heavy cream and season with celtic salt and pepper.  For heat, add in some cayenne or chipotle pepper.

Carrot Soup

Saute diced onions in butter or coconut oil.  Add plenty of peeled and sliced carrots.  Add stock and simmer until carrots are done.  Add freshly squeezed orange juice and zest of orange for flavor.  In small batches, run through your blender to puree.  Add heavy cream or coconut milk, and season with celtic salt, pepper, and a pinch of nutmeg.   This soup can be changed to different vegetables, depending on what you have available.  Use the same principle to make creamy broccoli soup.  Eliminate the orange and add in some shredded cheese instead.

Soups are a great way to clean out the fridge and therefore stretch your food dollar.  Just about any leftovers can be made into a soup.  Just start by sauteeing onions in butter and or coconut oil, adding stock, and then the sky's the limit!  Always keep homemade stock in your freezer for a simple, nutritious dinner.