Packed with nutrients for healthy bones, hair and nails, this soup is made with selenium and zinc-rich chicken bones. It’s also a great way to use up any leftover chicken bones from a roast dinner.
Wheat Free, Gluten Free, Dairy Free
- 1 chicken carcass, skin and fat discarded
- 1 large red onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 garlic clove
- Break the chicken carcass into smaller pieces and add to a roasting tin with the onion and carrot. Roast for 45 minutes until golden.
- Put the roasted chicken bones in a large pan and pour over enough cold water to cover them (approximately 1 litre). Bring to the boil, then reduce the heat and simmer gently for a couple of hours.
- Add the roasted vegetables to the pan (you can even add some peelings) with the garlic. Take off the heat and allow to cool. Cover and refrigerate overnight.
- The next day, bring the stock back to the boil and simmer for 1 hour. Remove and throw away the bones. Continue to heat the stock to reduce the liquid to your preferred quantity and intensity.
How to enjoy:
- Simply heat and serve in a mug.
- Turn it into something more filling by adding cut leftover cooked chicken and any cooked vegetables you like, then warming through.
- Add an Asian twist by adding finely grated fresh ginger, thinly sliced garlic, soy sauce and serve with noodles.
- Make it Italian by adding tomatoes, herbs and drained white beans.
This recipe is from Jennifer’s book, The Balance Diet available on Amazon (The Orion Publishing Group). Dan Jones Photography