Today’s post is about another kitchen staple, chicken broth! I used to rely on store-bought broth, but once I went low FODMAP I couldn’t find a brand that didn’t include onions and needed to start making it myself. Now, I make broth at least every other week, if not weekly and use it for homemade soups, sauces, and for braising meats. Many people think that making your own broth and homemade soups is hard, but it really is easy and brings SO much more flavor than those store bought brands!
Meat: I personally don’t do well with bone broth right now because it is too much for my very sensitive gut, so I make my broth with boneless/skinless chicken thighs because they add more flavor and a little bit of fat to the broth, plus they don’t dry out as quickly as chicken breast so I can use the shredded meat later. If you’d like to make bone broth, my favorite way to do it is to add a whole chicken to the pot instead of the chicken thighs.
Vegetables: Broth is a great way to use up the leftover veggies in your fridge! I always add leek tops as a replacement for onions. Most people don’t eat leek tops so if you buy leeks and have the tops leftover, this is a perfect use for them! I also always add carrots and celery. If I have any other root veggies in the fridge (celery root, rutabaga, etc) I will throw those in as well.
Seasoning: I always add a LOT of peppercorns to my broth. My Mom always made spicy, peppery chicken soup when I was sick so I love my broth to have that spice. In addition, I always add salt (but not too much so that I can use it for multiple applications), fresh parsley, and any herbs I have on hand like thyme, rosemary, and sage. But if I don’t have any herbs on hand I don’t sweat it!
Making soup is a great time to throw in any vegetables you have on hand. In this version I just added zucchini noodles, carrots, celery, and the chicken that was leftover from making the broth. I also like adding root veggies like celery root or potatoes, sweet potatoes, butternut squash, green beans, or greens like kale. You can really customize soup to fit whatever you need, and once the broth is made it is just a matter of throwing it into a pot and letting it simmer!
Recipe: Homemade Chicken Broth
1.5 lbs of boneless/skinless chicken thighs, OR one whole chicken
1 lb of carrots, cut into 1 inch pieces
1 cup leek tops
1/4 cup of parsley
1 Tbs of peppercorns
1 Bay Leaf
1-2 sprigs each Rosemary, Thyme, and sage
Slow Cooker: Put all ingredients in slow cooker, fill with water, and cook on low for 6-8 hours
Stove top: Put all ingredients in a pot, cook on medium low heat for 2-4 hours, checking consistently to stir and ensure broth hasn’t evaporated out.
Once the broth has cooked, let it cool then strain out chicken and vegetables. Set chicken aside to shred for use in soup or other recipes later.
Next, pour the broth through a fine mesh sieve to get any smaller pieces of chicken or vegetables out. Separate into containers (I like to store it in 2 cup portions) and either refrigerate or freeze.
Recipe: Chicken Zoodle Soup
6 Cups of Chicken Broth
2 Cups of Shredded Chicken
1 Tbs Olive Oil
1 Cup Chopped carrots
1/2 Cup Chopped Celery
2 Zucchini – Spiraled
1 tsp Herbs de Provence
Salt & Pepper
Add 1 Tbs of olive oil to a large pot and heat over medium high heat. Once heated, add carrots and celery, stirring occasionally for about 5 minutes until they soften.
Next, add broth, chicken, Herbs de Provence, and Salt & Pepper. Let soup simmer with the lid on for 1 hour or more until carrots and celery are fully cooked through.
While the soup is cooking, spiralize your zucchini noodles. I like this spiralizer. Once the zucchini is spiralized, line a large baking sheet with paper towels. Put the zucchini noodles on the paper towels and season them with a bit of salt. This will help them release moisture.
Once the soup has finished cooking, bring it to a boil and add the zucchini noodles. Let boil for about 3-5 minutes. Check to make sure zucchini noodles are cooked and serve!