Grandma called it chicken or beef stock.
While it may not be a miracle elixir, who doesn’t love a steaming bowl of soup on a cold day?
Not only is this recipe an easy way to make your own piping pot of comfort, it’s budget-friendly AND completely customizable!
So haul out the slow cooker and let’s make Grandma proud!
You’ll need a roasted chicken or two. You can roast your own or do it the easy way and buy those cute little rotisserie birds at the supermarket. Pick off the meat and either enjoy in other meals or save to put back into the stock when done.
Put the carcass (bones, skin, whatever you might otherwise discard) into a slow cooker.
Add a whole unpeeled onion, a few well scrubbed but unpeeled carrots, a few celery stalks with leaves, a few nice sized garlic cloves , a bit of fresh parsley, salt and pepper to taste. I like to add a bit of turmeric powder.
Like Tex-Mex? Add some cumin and/or chili powder.
Cover everything with water and cook on low for 14 – 16 hours. I usually do this over night.
Next day strain the liquid into a large stock pot and bring to a simmer. You can eat the cooked vegetables if you want to or discard them. Another option is to use an immersion blender and add them back to thicken the soup. I’ve never tried this, so let me know how it works for you!
Chop more celery, carrots, onion and parsley or any veggies you like, and add to the simmering broth. Cook for 20 to 25 minutes.
I like to add some faro along with the veggies instead of noodles. It has a similar “bite” but not the white flour that’s in my favorite kluski. It also adds a boost of protein.
Add the reserved meat just to reheat it and serve.
There’s your basic recipe!
The serving in the picture is customized by ladling the soup over raw baby spinach and chopped baby bok choy. Steamed broccoli and other vegetables work well, as do beans and legumes.
Try fresh or frozen corn, canned tomatoes, chilies for some heat…the possibilities are endless!