Chicken Soup
This soup is rich in both nutrients and flavor. Made with homemade bone broth and chocked full of tasty chicken and classic vegetables, it’s sure to warm you body and soul; P.S. it’s good for you too!
Servings Prep Time
8Quarts 30Minutes or so
Cook Time
1-1.5Hours
Servings Prep Time
8Quarts 30Minutes or so
Cook Time
1-1.5Hours
Ingredients
Instructions
  1. Place the 6 quarts of bone broth in a large stock pot, add the 8 cups of water and turn on high
  2. In an electric skillet on 300, season thighs with salt & pepper and cook on medium for about 10-15 minutes
  3. Turn, season and cook for another 10-15 minutes, remove and cool in the fridge. Leave the grease from the thighs in the pan. The Chicken will NOT be cooked all the way through at this point. It will finish cooking when added to the soup.
  4. Season chicken breasts and cook in the juice/grease from the thighs for about 10 minutes
  5. Turn, season and cook for another 10 minutes, remove and cool with the thighs in the fridge. Leave any remaining grease and chicken pieces. We will reuse the skillet in future steps so don’t wash it yet.
  6. Peal and quarter the white onion
  7. Smash the garlic with a large can and remove pealing’s as well as the ends
  8. With the blade attachment on your food processor, turn food processor on high, add each quarter of onion
  9. Immediately after, add the garlic and let it run for 1-2 minutes or until everything is finely chopped
  10. Turn the skillet on 300 and scrape the onion & garlic mixture into the skillet, lightly salt and pepper
  11. Cook until the onion mixture turns golden brown and turn off
  12. Add the slicing attachment to your food processor, the one that makes the largest slices, lid and turn on low
  13. Feed the celery through the chute until all pieces have been sliced, turn off food processor and scrape celery into the skillet
  14. Feed the carrots through the chute until all pieces have been sliced, turn off food processor and scrape carrots into the skillet
  15. Add about 4 cups of bone broth to the skillet and turn on 200, place the lid on and let simmer for 5 minutes, keep an eye on it and stir as needed. We are basically using the broth to deglaze the skillet.
  16. Turn the skillet off and use a rubber egg turner to gently scrape the bottom of the pan. We are trying to get as much of the goodness left over from cooking the chicken. So much flavor!!!
  17. When the broth begins to boil, reduce the heat to medium
  18. Add the onion, carrot, garlic, celery (everything in the skillet) to the pot
  19. Remove the chicken from the fridge
  20. Cut each chicken breast in to cubes by cutting equal slices one way, turning and cutting equal slices the other way. After all chicken breasts are cut up, place in the skillet (trying to save some dish washing here…)
  21. Remove the bone from each thigh and cube the thigh meat, place in the skillet with the breast meat
  22. Add the 2 tablespoons of parsley, 2 teaspoons salt, 2 teaspoons pepper and the 4 bay leaves to the pot, let this cook for about 20 minutes
  23. Carefully add the chicken meat to the pot and cook for another 30 minutes or so, add additional salt & pepper to taste.
  24. Serve and Enjoy!
Recipe Notes

Half or quarter the recipe if you do not want to make as much. It keeps in the fridge up to 6 days or should be frozen after a day of cooking. It could be canned using proper canning techniques. Taste through the cooking process and add salt and/or pepper to taste.

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