Chicken Bone Broth Packet
There is nothing more quintessentially soul satisfying than a great chicken broth. It’s healing properties are perfect when you’re not feeling great. It’s even a great substitute for coffee on a cold winter morning. And the calorie savings from commercial broth is not huge, but all in the added sugar in most broth. But where this broth really shines, is as a base for a myriad of soups. A flavorful broth-based soup is hundreds of calories lower than any cream-based versions.
Chicken Bone Broth
Ingredients
- 9 Lbs Chicken (easiest to get 2 chickens that are 4-5lbs each)
- 1 Med Onion , rough chopped
- 3 Carrot , rough chopped
- 3 Celery , rough chopped
- 3 Cloves Garlic , smashed
- 2 Bay Leaves , lightly torn
- Water – 16 C (Stovetop), 12 C (Slow Cooker), 11 C (Instapot)
Directions
- STOVE TOP Place roasted bones in Stock pot on high heat. Add 16 cups of water. Bring to a boil, reduce heat to a simmer. Skim off any impurities. Cover and simmer on low for 6 hours. Add Veggies and Seasonings. Cover and simmer for 9 more hours. Caution: do not let the broth boil at any point; stove should be on lowest setting.
- SLOW COOKER Place roasted bones in Slow Cooker and add 12 cups of water. Cover and set to low for 6 hours. Add Veggies and Seasonings. Cover and set to low for 9 more hours.
- INSTAPOT Place roasted bones, veggies, and seasoinings in Instapot. Add up to 11 cups of water (fill to 2/3 Max line in pot). Select Soup/Broth and set time to 2 hours (120 minutes). The actual time will be closer to 3 hours – this includes time to warm up in the beginning and naturally depressurize at the end.
- 3TO STRAIN THE BROTH: Pour the broth through a fine mesh sieve into a bowl or second pot, extracting as much of this beautiful liquid as possible. Discard all of the solids and cool broth to room temperature prior to refrigerating.
- Overnight, the fat in the broth will thicken and you can skim the fat off the top. It’s now ready to flavor and use in your next meal. This broth is good for 3-5 days in your refrigerator and up to 3 months in the freezer.
Asian Style Chicken Soup
Ingredients
- 1 Tbsp Olive Oil
- ½ Tbsp Sesame Oil
- 3-4 Scallions sliced, reserve a few for garnish
- 2 Tbsp Ginger , minced/grated
- 2 Tbsp Garlic , minced
- 1-2 C Carrot , Shredded/Shaved
- 1-2 C Bok Choy , diced
- 1-2 C Mushrooms , shaved/sliced
- 2 C Chicken , Cooked, Diced/Shredded
- 6-8 C SMART Chicken Bone Broth
- 2-3 Tbsp Tamari (Soy) Sauce
- GARNISHES PER BOWL: 1/3 C Brown or Basmati Rice (Frozen/thawed OR Leftover from another meal) 1 Tbsp Cilantro, minced
Lentil Soup
Ingredients
- 1 C Lentils
- 3 C Water
- 1 Tbsp Olive Oil
- 8 Oz Chorizo or Soyrizo
- 1-2 C Onion , diced
- 3-4 Cloves Garlic , minced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- Sea Salt & Pepper
- 2 C Carrot , diced and shredded
- 2 C Celery , diced
- 8 C SMART Chicken Bone Broth
Meatball Soup
Ingredients
- 1 Lb Ground Chicken (or other preferred Meat)
- ½ C Basmati Rice , uncooked
- 1 Bunch Parsley (reserve a small amount for garnish)
- ¼ C Dehydrated Onions
- 1 Lemon Zest
- 1 Eggs , beaten
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- 1 Large Poblano , diced
- Several Cloves Garlic , minced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 6-8 C SMART Chicken Bone Broth
- Spinach , rough chopped
