Easy Chicken Soup with Bone Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 chicken legs (with thighs) bone-in1 tsp apple cider vinegar5 large carrots1 - 2 onions, chopped5 celery ribs, chopped10 cups water / brothbay leafsalt and pepperparsley for garnish1T butter1T olive oil
In a slow cooker or crock pot, add 10 cups of water, 4 chicken legs (with thighs - bone in), 2 bay leaves, onion trimmings, leafy celery tops, carrot ends. place on high for 2 hours. Remove legs and pick the meat off. refrigerate meat for later. place chicken bones on a shallow baking dish and roast at 350 for about 30 minutes. Return the roasted bones to the crock pot liquid and add 1tsp of apple cider vinegar. Cook for 8+ hours (overnight).This will give a rich bone broth.
In a large soup pot, add 1T butter and 1T olive oil, cook the onions on low until translucent. Add chopped celery and carrots, continue to cook for another 5 minutes and then add the strained broth from the crock pot. Cook on medium until carrots are tender and then add the chicken. Add salt and pepper to taste. Garnish with fresh flat leaf parsley.
Serving Size: Makes about 10 1-cup bowls
Number of Servings: 10
Recipe submitted by SparkPeople user MJJB19.
In a large soup pot, add 1T butter and 1T olive oil, cook the onions on low until translucent. Add chopped celery and carrots, continue to cook for another 5 minutes and then add the strained broth from the crock pot. Cook on medium until carrots are tender and then add the chicken. Add salt and pepper to taste. Garnish with fresh flat leaf parsley.
Serving Size: Makes about 10 1-cup bowls
Number of Servings: 10
Recipe submitted by SparkPeople user MJJB19.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 7.1 g
- Cholesterol: 50.9 mg
- Sodium: 1,120.1 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.8 g
- Protein: 14.2 g
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