Chicken Soup

Everyone knows how to make chicken soup. Many of you make it from your own bone broth. I just wanted to post a reminder to that point. This shit is SO easy! Listen, I come from a long line of ultra frugal women… My grandma was the queen of re-use. Recycling was a non-issue in her world. If it had any possible use whatsoever, it had a completely organized place in her home. She even re-used plastic bags… Many a bag rested perched upon wooden spoons and cabinet knobs, thoroughly rinsed and turned inside out to ensure proper drying. Yeah. She was green AF. She would have dug the fact that I keep all of my veggie “garbage” and she would have loved my blog. I miss her.

I wasn’t trying to get all sappy on you. I really just wanted to remind you not to throw the carcass away when you buy a rotisserie chicken. Eat the drumsticks and wings and toss those bones, but the bones you aren’t actually chewing on are keepers! I kept the majority of the breast meat and gave it a rough chop and set it aside.

Toss them bones into a pot with a couple of bay leaves and cover with water. Bring to a boil and reduce to a simmer for at least an hour. If it cooks down too much, add a bit more water.

Next, pull out the bones and skin and any other “parts” (parts is parts) that you don’t care to eat and run the rest of the broth through a mesh strainer. This will make it easy for you to choose what to keep.

Chop up some carrots, celery, onion, garlic, peas, potatoes, tomatoes, green beans… whatever you have on hand will do!

Add your chicken and rice or pasta. Let the soup simmer for another 15 minutes. S & P to taste.

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BOOM! Chicken soup as fresh as it comes. I challenge you to do this next time you have a rotisserie chicken. Swearing Mom out.

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