Don't throw out that roast chicken carcass! Slowly simmered bone broth adds depth and richness of flavor to this classic chicken soup. Bone broth has many health benefits, including boosting the immune system, clearing mucus and respiratory pathways, and supporting bone and dental health.
Ingredients:
Bones from one roast chicken
1 onion, peeled and cut in half
2 stalks celery
1 parsnip and/or turnip (optional)
1 bay leaf
2 teaspoons salt
1 tablespoon apple cider vinegar
9 cups water
2 skinless chicken thighs, diced
1 large Yukon gold potato, diced
1 large carrot, diced
One half cup frozen peas
Combine chicken bones, onion, celery, salt, vinegar, bay leaf, and water. If desired, add parsnip and turnip for a sweeter broth. Bring to a boil. Cover and simmer for 12 hours.
Strain bone broth and bring to a boil again. Add chicken, carrots, and potatoes. Bring to a boil and boil on medium heat for 10 minutes, or until potatoes are tender. Add peas, bring to a boil, and boil for one minute. Turn off heat, serve and enjoy!
If desired, add one tablespoon of sour cream to each bowl of soup for a creamier and tangier flavor.