Chicken Soup
Bone Broths can be extremely versatile. With a few changes in spices you can create completely different flavor profiles. This Chicken Soup base is the same base you can use to make my Pho, same process of double pressure cooking it as well. I then kept the broth and just added carrot, celery, leftover chicken and sweet potato noodles to the mix and cooked. Super easy and you have a fresh hot meal on a cold fall day.
Here’s what you’ll need:
Beef bones - meat removed, roughly 12 oz ( Save meat for another recipe!)
One Bunch of Carrots - Ends Cut Off and Cut In Half, keep skins on
One Bunch of Celery - Cleaned and rough cut to fit in pot
One Large Yellow Onion - Roots Cut Off and Cut In Quarters, Keep Skin On
One Whole Clove of Garlic - Skin On - You Can Pre-Roast for Extra Flavor
Turmeric - Two Inch Stalk - Cut in 1/8’s (Optional)
Ginger - Two Inch Stalk - Cut in 1/8’s (Optional)
Small Bunch of Thyme
Small Bunch of Rosemary
Lime Juice - 1/2 Cup
Grey Salt - 4 TBSP
Pre-roast the beef bones and garlic in order to get access to all the good nutrients. I cut off the meat before adding to the broth to keep for another recipe. Combine all other ingredients to your pressure cooker and set on the 45 minute, high pressure setting. After that round is over I carefully decompress the cooker and stir my broth. I use a potato masher to smash the veggies to squeeze out all the good flavor. I give the broth a taste at this point and add a little more salt if needed. Put broth through another 45 minute high pressure cook cycle.
Once done, it doesn’t hurt to let the broth sit in the cooker until in decompresses on it’s own. The longer it sits, the better the broth. Once ready I strain all the solids out, very carefully! I will usually scoop most of the broth out first before I try to lift the pot. Strain through a collider into a large bowl that will hold the broth. You’re done! You can start using it immediately as the base for soup or store in the fridge for later use.
Serve and Enjoy!
