Description
Make a huge batch of this nourishing bone broth and save several jars in the freezer to warm you up on a rainy day.
Ingredients
Scale
- 2 lbs chicken bones
- 12 shiitake mushrooms, stems removed and discarded
- 6 large carrots, peeled and cut into 1/2 inch pieces
- 4 celery stalks, sliced in 1-inch pieces
- 3 leeks, sliced
- 2 parsnips, peeled and sliced
- 1 white onion, quartered
- 1 zucchini, sliced
- 1 whole garlic bulb, cloves separated and peeled
- 2 Tbsp coconut oil
- 1 Tbsp apple cider vinegar
- 2-inch piece of ginger, peeled and sliced
- 1 bunch fresh dill
- 1 bunch flat-leaf parsley
- 1 bay leaf
- 1 Tbsp goji berries
- 2 tsp ground turmeric
- 8 cups water
Instructions
- Simmer the bones in a pot of water until scum starts to float to the top, about 10 minutes. Dump the water and clean out the pot. Put the bones back in the pot.
- Add all the ingredients, except the water, to a large soup pot or slow cooker. Add enough water to fill the pot (expect to use about 8 cups).
- Cover and bring to a slow and low simmer for 2-6 hours (up to 24 hours in a slow cooker on low). The soup will get richer and more flavourful the longer you let it simmer.
- Once cooked, strain the broth from the bones and veggies.
- Add salt to taste and enjoy.
- Prep Time: 30 mins
- Cook Time: 6 hours
- Category: Soup
