Bone Broth Chicken Soup

By Kim Ragosta for @littlehouseintheforest

Ingredients

16 cups/1 gallon chicken bone broth (see recipe below)

2 lbs chicken breasts

6 carrots, diced small

2 onions, diced small

8 oz small pasta or pearl couscous

4 celery, diced small (optional)

Directions

Boil chicken in water until cooked. Let cool and either chop small or shred into small pieces. Bring bone broth to a boil and add carrots, onions and pasta. Cook until pasta is cooked through and veggies are tender (less than 10 minutes usually). Add chicken. Serve immediately.

Overnight Chicken Stock

By Kim @littlehouseintheforest

Makes 1 gallon

Ingredients

(Chicken bones and skin from a whole cooked chicken)

Couple carrots, chopped in half

1 onion cut into quarters

Bunch of celery tops

Hanful of parsley

Head of garlic, cut in half

1 tsp salt

15 grinds pepper

Directions

Put bones and skin from whole chicken into a large crockpot. Add cut up veggies, parsley and garlic. Fill crockpot with water, salt and pepper leaving about 1 inch headspace. Cook on low for 12 hrs (overnight). Strain out all of the solids. Let the broth cool. Put broth into tupperware and freeze for future soup making or keep in fridge to make a soup during the week!

*please be mindful of allergies to any ingredients