There are few things in life that are as soothing and wonderful as a warm mug of soup on a cold, winter’s day. Not to mention if you are feeling a bit under the weather, chicken or turkey soup can be the difference between fed and truly nourished.
While chicken soup has been called Jewish Penicillin for decades, making it with homemade bone broth increases the minerals that are available for absorption and other healthy compounds in your soup. It’s a very inexpensive thing to do if you like to feel a little self-reliant, a little frugal, and like tastier foods.
Just beware that to make bone broth, you must cook it low and slow. Increasing the heat won’t make it happen any faster. Be patient with it.
Here is my original article on making bone broth.
Do you make homemade broths?
Till next time,
Now, I’ve gone and done it! In an effort to use up some of the *cough* many bins of assorted fabrics that I have purchased, been given, or traded other scraps for, I am tearing strips into fabric yarn.
Some days are just the pits. Half of your family members have chest colds; nobody wants to cook. And, you have two broken feet to boot.
wonderful start. I added one frozen breast from a bag in the freezer and thawed it just enough to be able to run a knife through them. I diced them fine and added to the crockpot along with 1 medium yellow onion, 5 cloves of garlic (minced), two carrots cut into thin rounds, 3 quarts of chicken bone broth, 2 bullion cubes and 1 1/2 Tablespoons of salt. I let it cook on high for about 4 hours before stirring and adding about 3/4 cups of uncooked orzo to the mix. Normally, I would have added celery and used brown rice (wild rice, too, if I have some), but it was more important to use what we had on hand. Any noodles would have worked fine also.
Another Hatchett Job.... 