Already in the habit of eating collagen-rich cartilage, marrow, and organs? Well done! Not quite there yourself? No problem, we got you covered with this collagen-rich Bone Broth Soup. And the best part? Cook time is under 3 hours and you have three different options to make this power-packed soup loaded in rich vitamins & nutrients. Grab a few rotisserie chickens and let's cook!
Place roasted bones and any accumulated pan juices into your 8 qt stock pot.
Add 16 cups (or 4 Qts) filtered water along with apple cider vinegar and salt
Bring to boil then reduce heat to a simmer
Cover and simmer on low heat 6 hrs then add onion, celery, carrots, garlic cloves
Strain & Store (See instructions below)
Crockpot Method (15 hours on low)
Place roasted bones and any accumulated pan juices into 6 Qt Crockpot
Add 12 cups water, Apple cider vinegar , and salt. Set to low heat for 15 hrs.
After 6 hours on low heat, add onion, celery, carrots, 2 smashed garlic cloves
Continue cooking on low simmer another 9 hrs for a total of 15 hours cooking time
You can let it go longer if needed overnight
Strain & Store (See instructions below)
Instant Pot Method (2 hours pressure cooked)
Place roasting bones and accumulated pan juices into a 6Qt instant pot.
Add onion, celery, carrots, garlic apple cider vinegar and salt.
Add 10-11 cups water or until you reach the 2/3 max fill line in the pot.
Select ‘Soup/Broth’ and set the time to 2 hours (120 minutes).
It will warm up then cook on high pressure for 2 hours (120 min).
When cooking is complete, wait 30 min to naturally depressurize.
With a towel release pressure by flipping the valve at the top from ‘Sealed’ to ‘Venting’
Strain & Store (See instructions below)
How to Strain and Store Chicken Stock
Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible
Discard solids.
Cool strained stock to room temp then cover and refrigerate.
Store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months
If freezing, leave space in containers for expansion
Notes
If using an Instapot, make sure the valve is initially set to ‘Sealed’ NOT ‘Venting’.
Don’t discard the fat once its cooled! You may be tempted, like I was, to scrape the fat trimmings off the top (see above tip from The Broth Whisperer)
Adjust the salt, heat and acid to fit your palate! I typically keep the broth bland and add salt, cayenne pepper, a little lemon or lime juice with each individual serving.
Chop up some leftover Rotisserie Chicken, throw it and some cauliflower rice in a bowl, cover it with broth, adjust seasonings above to your taste, and add a little cilantro for SUPER easy & balanced meal with protein, fiber, fat, and greens.