Could there possibly be a better time for chicken soup and home made broths? I don’t think so personally.
When I am sipping a broth, I feel relaxed and fulfilled at least for a moment!
Truly positive emotions and feelings are kind of hard to come by right now for me and probably most people.
The other emotions—which I won’t even mention are so prevalent and persistent popping into and out of your head on a regular basis—down with you Negative thoughts!! Give us a Break already—
Let the Broth Bliss begin…..
And—as I highlighted in the last blog, the proposed health benefits of broths go on and on, and now, today again as I surf the web I became painfully aware of why we are urged to drink warm liquids during a time where any one of us might be fighting off a super virus —I think should almost a requirement to make and eat broth!
So, jump in and join the fun. Here is my latest attempt at a cooking Vlog with Levi Halley behind the camera with recipes too. Enjoy and feel free to comment.
SWF Chicken Soup Recipes
Traditional on the Stove Method
Thaw and Roast Whole 6 lb SWF Chicken (375-1H 15 min), carve off meat and serve as desired
Place chicken bones in a large pot with 4 qts of water and 1 Tbs organic apple cider vinegar
Bring to a boil and then turn down to a simmer for 2 hours, turn off for the night, turn on in the morning, bring to boil, turn down to simmer, 2-6 hours. Turn off at dinner time, take off heat, strain out bones and reserve chicken meat that comes off the bones.
Leave chicken broth in pot or pour into large container, refrigerate for several hours or overnight
Skim off fat
Sautee with 1 TBs olive oil 1 onion, diced, 1 clove crushed or diced garlic, 2 peeled carrots, 1 rib celery coarse chopped in a soup pan
Strain in broth, I fill a 4 quart soup pot
Season with 1TB Kosher Salt, 2 tsp granulated garlic, 1 tsp celery seeds, 1/4 ground pepper
Simmer for 15-30 min
Add noodles or rice cooked on the side
Package left overs
Instant Pot Method
Place frozen chicken in instant pot, add 1 C water, salt and pepper top of bird. Pressure cook for 10 min per lb. Remove whole chicken and carve off meat as desired.
Place all bones back into instant pot, add water to 2/3 fill line and add 1 Tbs cider vinegar
Pressure cook on Broth setting 2 hours 30 min
4. Remove bones and cool broth overnight
5. Skim off fat with wide spoon
6. Sautee in 1 TBs olive oil, 1 onion, diced, 1-2 cloves crushed or diced garlic, 2 carrots peeled and chopped, 1 rib celery coarse chopped in a 4 qt soup pot
7. Add in Strained in broth
8. Season with 1TB Kosher Salt, 2 tsp granulated garlic, 1 tsp celery seeds, 1/4 ground pepper
9. Simmer for 30 min
10. Add noodles or rice cooked on the side
11. Package left overs
Thanks for being here with us and enjoy some soup. Don’t forget, you can order beef and chicken NOW! Contact me or go to our online store.xoxx, Amy