Bone Broth + A Healing Noodle Soup
It was sometime after Christmas that I stopped at my friend Jean's house and watched as she prepared her own bone broth over the stove. It was so nice to smell the simmer of someone's else's cooking, watching her peel, chop, and stir. We shared portions of our own recipes, and while I had made vegetable stock many times before by using the leftover scraps of veggies, I had never tried making a gelled broth before; or I suppose I had with rabbit bones, but had not gotten the chance to eat it (I left it in the fridge too long). I really wanted to try! I was amazed at how wonderfully rich and flavorful it was compared to my own stock recipes.
What is bone broth exactly? When you take the bones of an animal carcass (chicken, beef, pork, rabbit, etc) and simmer them over the stove for about 24 hours along with some apple cider vinegar, vegetables, and herbs you create this amazing healing liquid. It's the reason why we often look to chicken noodle soup as a cure-all for the common cold. The sad thing is, we're often doling out a can of processed, concentrated soup from the grocery store that has little to zero nutritional value. The nutrition comes from the homemade stuff, and there's really nothing to making it - just some leftover ingredients that you have tossed anyway and a bit of time. Bone broth is rich in minerals and collagen. It can reduce inflammation in your intestines and reduce indigestion or gas. When you are sick or during the times of year when sickness is common, it can help support your immune system, restore energy, and help you relax before sleeping.
Bone Broth Ingredients + Recipe |
- 1 whole chicken carcass, with most of the meat removed from the bones
- 2-3 chopped carrots or 1 cup baby carrots
- 2-3 stalks chopped celery
- 3 whole garlic cloves, unpeeled
- 1 onion, chopped
- 1 tsp salt and pepper
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp oregano
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 8-10 cups water
- In a crockpot, place all of the ingredients and set to high temperature. Once simmering, return the heat to low and begin to skim any fat that rises to the top of the broth. Once done for about 15-20 minutes (I have found that when I use a locally raised chicken, this doesn't really happen!) leave to simmer for at least 15-24 hours. This is a great task to do while cooking supper and leave overnight or very early in the morning.
- Once simmered for long enough, strain the liquid through a fine mesh sieve into mason jars. I like to use the giant glass jars, but pint ones work well, too. Your bone broth is ready to use immediately once strained, can be in the fridge for 1 week, or frozen.
Healing Noodle Soup Ingredients + Recipe |
- 2 tbsp butter
- 2 tbsp oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2-3 medium carrots, halved and chopped
- 3 stalks celery, chopped
- 1 large turnip, peeled and cubed
- 2 cups shredded roasted chicken breast (preferably from the chicken you used to make the bone broth)
- 1 cup egg noodles or fettuccine noodles
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp dill weed
- salt and pepper
- 8 cups bone broth
- Heat the butter and olive oil over medium heat until shimmering. Add the chopped onion, garlic, carrots, celery, and turnip. Saute over medium heat until softened, about 5-7 minutes.
- Add the roasted chicken, which can either be chopped or shredded. I prefer shredded as it looks a bit more rustic and is just easier to deal with! Season with the herbs and salt and pepper.
- Add the bone broth. Bring to a boil, stirring, and then turn down to a medium/low simmer. Add the noodles and cook for about 7-10 minutes, or as long as the noodles prefer.
- Serve warm topped with shredded parmesan.
I did not realize how incredibly flavorful bone broth would be! We were shocked, all sitting silently at the table sipping our soup and savoring every single bite. It was incredible. Personally, I go back and forth when it comes to if we should eat meat or not... I try my hardest not to eat so much of it, or at least, not if it is purchased from the grocery store. I was just talking with my friend, Cara, who is providing pasture raised chicken and pork to our CSA about this. When I became a vegan in high school, it was to lose weight. When we started our real food journey in 2016, I tried eating less meat for the animals' welfare. Now, I think it's different. It's not so much about how the meat acts in the body or necessarily about how an animal is cared for when it is raised on a small farm... It has to be raised locally and on a small farm for me to eat it. I am starting to realize that it's really more of the factory farming that I disagree with. There is something really quite amazing about tasting a local chicken; it's different, delicious. If I could encourage only one dietary change in anyone, it would be to stop buying meat from the grocery store. Local meat is more expensive, and that's okay. Just eat less of it. What do you think?