Bone Broth, Poached Chicken, and Easy Soup

When I roast a whole or cut-up chicken, I always save the carcass and the bones and freeze them. Then, when I’ve got 3 saved up, I make bone broth.

Bone Broth
Inspired by Wellness Mama

• 3 chicken’s worth of bones, backs, necks (2-3 lbs)
• 2 Tbsp apple cider vinegar
• 1 onion
• 2 carrots
• 2 stalks celery
• Bay leaf
• 1 tsp black peppercorns
• Optional: fresh herbs such as thyme, rosemary, parsley (sometimes I freeze parsley stems to put in broth.)
• Garlic (3-4 cloves, peeled and smashed)

In a large stock pot (8 quart) put the frozen chicken carcasses. Add 4 quarts water and the vinegar. Let stand 20 minutes, then bring to a boil. Reduce to simmer, and skim any foam off the surface occasionally for about an hour. Add vegetables, rough chopped, and bay leaf, peppercorns, thyme, rosemary. (Save parsley and garlic for the last hour or two of simmer time.) Cover and keep at a very low simmer for about 24 hours. Add parsley and garlic for the last few hours.

Place a large fine-mesh strainer over a large metal bowl. Ladle, then pour contents of stockpot into the strainer. Place a small mesh strainer over quart jars, or a glass measuring cup, and transfer to desired storage containers. I like to fill a few Mason jars for immediate use in soup, and freeze what’s left in pint tubs (like from sour cream) to freeze for use in recipes or soup. This stock is very rich and concentrated, so I usually dilute it with equal parts water for soups. Speaking of soup, ready to make some? Read on! First thing you’ll need is some cooked chicken. Here’s how I usually prep chicken for soup:

Poached Chicken
Adapted from Martha Stewart

This is a smart, error-free way to get simple cooked chicken for recipes, chicken salad, or easy soup. (I follow this same recipe even if I am just cooking 2 chicken breasts, which is a better amount for a pot of soup.) And, if this is the day you’re finishing the bone broth, just poach the chicken in the broth! No need to add all the veggies, just the salt, peppercorns, and optional lemon.

• 1/2 medium yellow onion, halved
• 1 medium carrot, cut into thirds
• 1 celery stalk, cut into thirds
• 2 garlic cloves, peeled
• 1/2 lemon, sliced (optional)
• 1 tsp coarse salt
• 1 tsp black peppercorns
• 3 sprigs thyme or parsley
• 4 boneless, skinless chicken breasts (about 8 oz each)

In a large straight-sided skillet or pot, arrange chicken breasts in a single layer and add other ingredients. Add cold water to cover by 1/2 inch. Remove chicken and set aside. Bring to a boil over high heat. Add chicken and return to a boil. Cook 3 minutes, then cover pan and remove from heat. Let stand until chicken is cooked through, 15-18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately. Slice or shred chicken when it is cool enough to handle. Strain the broth through a mesh sieve and set aside if you are making soup, or store in quart jars for another use. If I’m freezing broth, I like to put 3.5 cups in a quart yogurt container. (Leave room at the top, it expands when frozen.)

Easy Chicken Noodle Soup
Serves 4-6

• 1 Tbsp butter or oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 quarts chicken broth
• 8 oz egg noodles
• 1 to 2 cups cooked shredded or diced chicken
• Frozen peas and/or corn
• 2 Tbsp chopped fresh parsley
• Salt and pepper to taste

In large soup pot, sauté onions, carrots, and celery in butter or oil, until softened. Stir in garlic and cook briefly. Add chicken broth, and bring to a boil. Add egg noodles and simmer until al dente, then add frozen veggies and chicken. Bring the soup back to hot without letting it simmer or boil. Add parsley and season to taste with salt and freshly ground pepper.

Variations: Use potatoes instead of noodles, or add pre-cooked rice at the end. Try adding additional veggies such as zucchini, chopped spinach, or mushrooms. Try adding a 28 oz can of diced or crushed tomatoes and a can or two of white beans (rinsed and drained.)