Bone Broth Soup
Prep Time 5 minutes
Cook Time +2 hours - but the longer this simmers/re-heats the yummier this gets!
Bone broth - the talk of the town! Packed with nutrients, economical and easy to make. Fantastic on its own and a great ‘base’ soup to get creative with.
Bone broth is easy peasy to make, healthy and economical - but not a task to undertake for those who are time poor. This culinary delight requires time to sit and simmer.
Great for a winter-warmer at home, and easy to transport in a flask on a long hike, warm and comforting on those long winter hikes!
Bone broth is super duper packed with proteins and minerals. The glycine found in bone broths is used in the synthesis of hemoglobin, bile salts and other natural occurring minerals in the body. It support digestions and secretion of gastric acids and supports great skin health. Winning! Finally, ever wonder why chicken soup has miraculous healing powers? It’s because it has - it’s wonderful to battle off the common cold or flu as it inhibits neutrophil migration. Enough nerd speak.
With so much wonder awaiting us, let’s get started…
- 6-7 Litre Pan (or smaller if not available)
- Bones (chicken carcass or beef bone - 1-2kgs bone is plenty)
- Optional: dash of apple cider vinegar
- 2 carrots
- 1 onion
- 1 bay leaf
- 1 leek
- 3-4 celery stems
- Salt/Pepper to taste
Place your bones/chicken carcass, chopped onion, leeks, carrots, bay leaf into a large soup pan.
Fill with water until all ingredients are submerged (fill ¾ full)
Pour in 2 tablespoons of Apple Cider Vinegar into the water + ingredients - this will facilitate the release of minerals from the bones
Place pan on low heat and let this simmer for 2+ hours. Don't let it boil.
After several hours you’ll notice the fats and oils released from the bones will float on the surface of your soup. This is what’s meant to happen :)
Consume: this soup can be re-heated again and again, left to sit on the hob for a day or two without a problem. Don't place in direct sun light.
Bone broth soup is also a fantastic ‘base’ soup. It can be used to add to sauces or used as a 'base soup, simply add beans/vegetables/meat to give it more substance. It is of course also great on its own :)
If you've made too much, you can freeze the soup. You can either do so by placing it in portion sized tubs, or in an ice cube tray. By freezing the soup in an ice cube tray, if you ever fancy a 'pick me up' - you can place an ice cube in a mug and add hot water and voila! Broth!