I am a fan of bone broth, I make it as often as I can. I get the carcass from the farmer's market and simmer the bone (blanching and roasting the bones before) for at least 12 hours in my slow cooker then use the golden nectar to make this truly protein and mineral rich soup.
Why bone broth? Simply put bone broth is...
- Gut friendly and good for your joints (thanks to all the gelatin it contains)
- Bone broth contains lots of minerals which is helpful for your immune system
- Because of all the collagen, it is good for your hair, skin and nails
- Lots of people that consume bone broth have noticed an instant energy boost
- Less waste... Need I say more?!
If like me you add celery, garlic, onions and carrot to your bone broth then I would recommend you make this soup immediately after you make a batch and add all of the beautiful cooked veggies and maybe a few of the soften bones too...
Bone broth cream of chicken soup (Makes 4 portions)
Large knob of butter/ghee or coconut oil
2 onions, chopped
2 celery, chopped
2 potatoes, chopped
2 carrots, chopped
2 garlic clove, finally chopped
1 tablespoon of flour (or gluten free version)
750ml bone broth
500g cooked free range and/or organic chicken meat
Juice of 1 lemon
2 teaspoons of dried tarragon
Himalayan salt and plenty of pepper to taste
1. Melt the butter/ghee/coconut oil in a large thick bottomed pot and gently fry the veggies until they are soft
2. Add the flour and mix it in with the veggies followed by the bone broth and meat, cook for 15 minutes on low heat
3. Pour the soup into a food processoror blender and puree until smooth. Transfer back into the soup pot* and season with the lemon juice, tarragon, salt and pepper.
* I like to sieve soup to ensure no lumps are left