Why is soup so beloved, why do we cherish our mothers and grandmothers recipes so much…. “What is it about “soup” that makes it good for us when we’re sick?
Homemade bone broth is one of the most powerful superfoods on the planet. It’s made by simmering the bones of a (preferably pasture-raised) animal for 10 – 24 hours in a slow-cooker, or 24 – 48 hours for beef bones. This low, slow cooking draws out the collagen, marrow, and other healing elements from the bones, including amino acids, minerals, glycine, and gelatin—which an help manage gut bacteria and reduce inflammation” –Abel James of www.fatburningman.com
Abel James’ article also talk about benefits like more elasticity in your skin and better lubrication in your joints. While I didn’t wake up this morning feeling or looking 14 again, I did really enjoy my soup last night. Maybe the results take a few days – if I notice any drastic changes for the better, I’ll let you know. Any who, if you’ve been reading this blog, or if you’ve spoken to me in person in the past 10 years, you already know that I love Costco, so of course, this recipe begins with a rotisserie chicken. If also involves our crock pot because, well, it allows us to have hot food waiting for us when we get home from work.
Chicken soup is a good year round food that is pretty easy to make. Plus, you almost always have leftovers, and this is the type of food that gets better in subsequent days. You can also freeze it. So much versatility. What’s not to love, really?
If you find yourself with the remains of a rotisserie chicken, here’s how you can use it for soup:
- Rotisserie Chicken Carcass
- 2 bay leaves
- 2 carrots, peeled and rough chopped
- 2 stalks celery, rough chopped
- 1/2 onion, rough chopped
- 8-12 cups water
- Salt & Pepper
- Small Pasta
- Jay takes a leftover Costco rostisserie chicken carcass and simmers it in 8-12 cups of water in our rice/slow cooker for a day or more. The amount of water he uses depends on how much room he has in the slow cooker. He uses a rough chopped mix of carrots celery and onions … a couple bay leaves and a tablespoon of black pepper corns and some kosher salt to taste . After simmering for more than a day the broth is ready to strain.
- He uses a mesh strainer and a large bowl and let it sit in the counter for 30 minutes or so to let it cool and to allow all of the liquid possible to drain through. You can skim some of the fat if you want by chilling the liquid and skimming the fat. You can freeze it … Portion it and drink it as a snack … Or use it to make soup. Roasted Italian chicken and veggie table soup to be exact 🙂
- Chop veggies to same size toss very lightly in oil and season with Italian seasoning mix and salt and pepper.
- Roast on 350 until slightly soft. … Bake, grill, sautee …chicken… Really Cook it how you want… Using the same seasoning on the chicken
- Chop cooked chicken into bite size pieces
6. Put veggies chicken and broth into new pot .
7. Add half a cup of dry small pasta of you choice 3/4 cooked – orzo, pastina, or in our case delating. It’s important not to over cook your Starch. It will absorb some of the broth and will taste much better, also over cooked pasta makes the soup gummy.
8. Bring to a boil … Let simmer 10 minutes then serve with fresh crusty bread and butter.
Let us know how you like this! We hope you have an awesome weekend and that you have beautiful weather where ever you live!