Chicken Bone Broth Minestrone

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 69.8
  • Total Fat: 1.8 g
  • Cholesterol: 10.3 mg
  • Sodium: 822.1 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.0 g

View full nutritional breakdown of Chicken Bone Broth Minestrone calories by ingredient


Introduction

Slow cook leftover rotisserie chicken carcass OR use broth from a can. I use leftover chicken and slow cook for the added collagen benefits! Slow cook leftover rotisserie chicken carcass OR use broth from a can. I use leftover chicken and slow cook for the added collagen benefits!
Number of Servings: 16

Ingredients


    Ingredients:
    Chicken Broth, 12 cup
    OR
    leftover Rotisserie Chicken Carcass with most the meat removed and keep the skin in the crockpot too!
    2 cups baby carrots (about 20)
    Onions, raw, .5 cup, chopped big
    Celery, raw, 2 cup, diced big
    Poultry seasoning, 1 tbsp
    Water, tap, 4 cups
    *365 Organic Apple Cider Vinegar 2 Tablespoon

    Red Onion Raw 1/4 cup
    Mrs. Dash Garlic & Herb Seasoning Blend, 0.25 tsp
    Mrs. Dash Original Blend, 0.25 tsp
    ---Cook in crockpot overnight minimum 12 hours---
    strain into pot and discard bones and chicken parts (add carrots celery and onions to broth)
    Extra Virgin Olive Oil, 1 tbsp
    diced Bell peppers-Green, Red, Yellow, 0.5 cup
    1 cup diced Mushrooms, baby bella, fresh
    Roasting Chicken, light meat, 1 cup, chopped or diced (I use leftovers)
    Zucchini, 2 cup, sliced (remove)
    Yellow Sweet Corn, Frozen, 0.5 cup kernels
    Canned Organic Diced Tomatoes, aprox. 1 cup
    Basil, 2 tbsp (I use fresh sliced)

Tips

Only use broth if you are looking for a shortcut! Using the slow cooked bone broth you get the extra collagen benefits.


Directions

I personally recommend making your own broth from chicken carcass for this...Place it and water, apple cider vinegar, herbs, onions, celery, and carrots in crock pot overnight. Strain out the bones and add broth and veggies to pot of sauteed red onions, mushrooms, bell peppers, and zucchini in olive oil. Add meat, frozen corn, canned beans, and canned tomatoes and bring to a boil. Add the fresh basil right before you serve.

Serving Size: Makes 16 cups of soup

Number of Servings: 16

Recipe submitted by SparkPeople user HILARIE73.