Saturday night I was feeling a little achy like I could be coming down with a cold. There was Zumba to do the next day, so I couldn’t let it get the best of me. I decided to make some good ol’ chicken broth and chicken soup. Everyone knows that Chicken Soup is the cure for everyone’s cold, (go ahead and quote me on that one, even though I can’t give you the science behind it. My grandma told me so. She also told me Spinach Dip would help my anemia, and maybe she called the National Enquirer “the paper” when relaying the latest news scandals she had read. I know she is right on about Chicken Soup) and if you want to read about some other benefits, PaleoMom wrote a great blog you can find by clicking here.
Here is my chicken broth recipe, which is my personal take on my grandma’s chicken broth. Mostly because I didn’t have everything on her recipe card. But it tastes so good!
Chicken Soup for the Paleo Soul
(I have combined the recipe for the broth and the soup. If you just want the broth you can ignore the * ingredients)
1 rotisserie chicken (from the hot bar at the grocery store, or roast your own)
1 carcass (reserved from the chicken above)
5 Quarts of water
1 large yellow onion halved
*1 cup of chopped onion (other half of onion above)
8 garlic cloves peeled
*3 sliced garlic cloves
3 carrots cut into chunks
*1.5 cups chopped carrots
3 celery stalks cut in chunks
*1.5 cups chopped celery
2 Bay Leaves
*2 Bay Leaves
2 tbsp dry parsley
2 tbsp dry thyme
*2 tbsp dry thyme
12 whole Allspice
*2 tbsp olive oil
*2 cups peeled and chopped rutabaga
*2 cups peeled and chopped sweet potatoes
*1.5 cups of chopped Kale
Take all the meat off the chicken. Get in there with your hands and get it cleaned out. The meat hides all over the place. It’s not the meat you want for the broth, it’s the bones, trust me. Then chop it up into bite size bits.
In a big ass pot (8 quart pot works) place 5 quarts water, chicken carcass, halved onion, garlic cloves, carrots chunks, celery chunks, 2 bay leaves, 2 tbsp parsley, 2 tbsp thyme, 12 whole Allspice and bring to a rolling boil, then reduce heat. Let it simmer for 2 to 2.5 hours.
Strain everything from the broth. I used a big ladle and a trash bowl to get everything out. Put the pot back on the stove and boil until the broth is reduced to about 8 cups, about 20 minutes. While you are reducing the broth, you can start on your prepping the soup. (This is where those * ingredients come into play)
In another large soup pot (I used a 6 quart stockpot) heat the olive oil on medium heat then add in the chopped onion, sliced garlic, and 2 bay leaves. Saute no more than 2 minutes, then add in the chopped carrots, chopped celery, chopped rutabaga, chopped sweet potatoes, thyme, kale, and 1 tsp salt. Cook over medium heat, stirring occasionally so the ingredients don’t burn, for about 5 to 10 minutes. (I give you the 5 – 10 minute window because grandma’s recipe said 5 min, but I got distracted and it was more like 10 min and everything tasted yum still)
Pour the broth into the pot with the veggies and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the veggies are tender. Add in the chicken, stir and then add salt and pepper until it tastes just right. I added about 1 tsp pepper and 1 tsp salt. And then I added more, because I have no taste buds, so don’t go by salt and peppering, use your own taste buds.