I’m officially obsessed with making bone broth soups!!
Admittedly so much so that the Huz said….”Ok, I might need a soup break.”
Yet…are you kidding me? SOUP break when it’s FREEZING outside and everyone is getting sick??!!
I changed my original attempt at making this, because one chicken carcass didn’t seem to wield enough flavor-mostly because I don’t like adding a litany of seasonings!. Also, my original attempt used regular noodles, so don’t despair, if you want a hearty DELICIOUS recipe, that is not Whole30…it would be delicious with any kind of noodles! And would be even more so with the two carcass addition!
Admittedly, I didn’t soak mine for days… as it probably should have if you are only using one carcas.
I’m more of an overnight for the next meal kinda person. SO…if you’re with me on that, and want even MORE left overs…
Otherwise…one chicken carcass for longer 15-18 hours is what I read.
SO…I’m now converted to buying two chickens! We eat one meal from the actual chicken, and then I take all the meat off both for later use (more recipes on that to come!) but most of one chicken goes back into the soup.
Ingredients (feeds 4 with leftovers)
- Two Rotisserie Chickens (Use both carcasses for the bone broth but the shredded chicken from both can be used for multiple meals!)
- 4-6 Medium sized carrots (I used organic Rainbow Carrots, because… FUN COLORS! :))
- 1 Tablespoon crushed ginger
- 1 Teaspoon crushed garlic
- 1 Medium to Large Onion Diced
- Sea Salt and Pepper to taste
- 1 Sweet potato spiralized to make “noodles” . Could also do any veggie or use any other kind of noodle! I cannot even tell you how easy it is to do this! Less than 2 minutes.
- Pick off all the chicken from the bone and set aside in an airtight container.
- GUYS!!! Editing to add. I did NOT do this for this recipe, but later found these bags and I put all my bones in them, then lifted it all out! DONE! Very crude Video HERE haha.
- Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
- Pour 10-12 Cups of Water depending on your crockpot. I filled mine until 1″ of the top (Ok, I filled it to closer to the top my next time, and…it didn’t go well for the cleaning up aspect…fyi :)) . SO…keep it within an inch of the top 🙂
- Cook on low overnight for 12-18 hours. Honestly…longer the better.
- The next morning, pull on the bones out unless you bought these bags!!. I left the carrots and onions in there, and for me…it’s a must for flavor! They were mushy, but I figured the flavor would still be good and it SO was!
- Meanwhile…spiralize your sweet potato. You have plenty of time, so no rush on doing it 🙂
- When the bones are all out (pick them out or lift them out in a bag!), place the spiralized sweet potatos back in and cook on high for another hour.
- Add shredded chicken back in and let sit on warm until dinner!Great for those sick days….or NOT, because….YUM!!
For other recipes…
For beginners that haven’t tried making bone broth before….I hadn’t either. So…here’s (with adjustments added! my first attempt!
You can see Esther’s chicken soup post where she started from scratch with a whole chicken.
And, other easy Crockpot Recipes you might enjoy…
Crockpot Veggie Pasta and Turkey Meat Sauce
And let me know if you have!