1. Place all the ingredients into your slow cooker or very large stock pot. Add the water to fill up the pot. Cover with lid
2. Set the timer to 12 hours on the slow cooker/crock pot or if cooking on the stovetop, set to low heat. Cook for 18 to 24 hours for best results
3. Turn off the slow cooker or stove top, and let the broth cool. Strain through a colander. Remove the carrots and chicken thighs or any meat solids, setting these aside. Discard the rest of the ingredients
4. The chicken broth can be stored in the refrigerator for about 5 – 7 days, or place in mason jars leaving about 1 inch for expansion, and place in the freezer. Bone broth will keep well in the freezer for several months
FYI
Use the cooked carrots cut into medallions, and remove and shred the meat from the chicken thighs. Place into separate covered containers and store in the fridge until needed. These can be used to add to your bone broth. Enjoy!
ITALIAN CHICKEN SOUP RECIPE
INGREDIENTS
780 g (1 3/4 lbs) chicken thighs – 2 to 4 chicken thighs, wings and whole roast chicken bones (with some meat)
255 g (1/2 lb) carrots
350 g (3/4 lb) celery stocks with leaves
400 g (2 large) tomatoes
175 g (6 oz) white/yellow onion
38 g (4 cloves) garlic
30 g flat leaf parsley
5 ml (1 tsp) oregano
6 g (1 tsp) salt
60g (1/4 cup) of apple cider vinegar
2 bay laves
5 ml (1 tsp) thyme
15 – 20 cups of water (or enough to fill pot)
DIRECTIONS
As above, but except bring to a light boil and then reduce heat setting to allow a light simmer for 3 hours.
do you have the nutritional profile of the chicken broth. Thanks!!!
Angela Wilkes
April 12, 2021 @ 7:38 am
Hi Roger,
For our specific ingredients, we do have the nutrition from the USDA database, but because you actually remove the solid constituents at the end, one cannot determine the exact analysis without sending a sample to a lab. One thing that I can assure you of is that it is extremely collagen-rich, which is the purpose of the bone broth. When making the soup, based on the fact that it is extremely flavorful, it seems that many of the nutrients are retained. I am sorry that I cannot give you the specifics, but I hope that this helps. Thank you for your question – Cheers!
1. Place all the ingredients into your slow cooker or very large stock pot. Add the water to fill up the pot. Cover with lid
2. Set the timer to 12 hours on the slow cooker/crock pot or if cooking on the stovetop, set to low heat. Cook for 18 to 24 hours for best results
3. Turn off the slow cooker or stove top, and let the broth cool. Strain through a colander. Remove the carrots and chicken thighs or any meat solids, setting these aside. Discard the rest of the ingredients
4. The chicken broth can be stored in the refrigerator for about 5 – 7 days, or place in mason jars leaving about 1 inch for expansion, and place in the freezer. Bone broth will keep well in the freezer for several months
FYI
Use the cooked carrots cut into medallions, and remove and shred the meat from the chicken thighs. Place into separate covered containers and store in the fridge until needed. These can be used to add to your bone broth. Enjoy!
ITALIAN CHICKEN SOUP RECIPE
INGREDIENTS
780 g (1 3/4 lbs) chicken thighs – 2 to 4 chicken thighs, wings and whole roast chicken bones (with some meat)
255 g (1/2 lb) carrots
350 g (3/4 lb) celery stocks with leaves
400 g (2 large) tomatoes
175 g (6 oz) white/yellow onion
38 g (4 cloves) garlic
30 g flat leaf parsley
5 ml (1 tsp) oregano
6 g (1 tsp) salt
60g (1/4 cup) of apple cider vinegar
2 bay laves
5 ml (1 tsp) thyme
15 – 20 cups of water (or enough to fill pot)
DIRECTIONS
As above, but except bring to a light boil and then reduce heat setting to allow a light simmer for 3 hours.
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thorperoger85@gmail.com
April 12, 2021 @ 7:01 am
do you have the nutritional profile of the chicken broth. Thanks!!!
Angela Wilkes
April 12, 2021 @ 7:38 am
Hi Roger,
For our specific ingredients, we do have the nutrition from the USDA database, but because you actually remove the solid constituents at the end, one cannot determine the exact analysis without sending a sample to a lab. One thing that I can assure you of is that it is extremely collagen-rich, which is the purpose of the bone broth. When making the soup, based on the fact that it is extremely flavorful, it seems that many of the nutrients are retained. I am sorry that I cannot give you the specifics, but I hope that this helps. Thank you for your question – Cheers!