What speaks more of a winter day than a warm bowl of soup? Chicken soup has long been known as the Jewish Penicillin, it is one of the first things our grandmothers and mothers gave us when we were sick or on the mend from the flu. The soup that is said to cure colds does not come from a can of condensed soup that we add water to, heat and serve. Those soups are ladened with monosodium glutamate (MSG) and lots of other preservatives that do not lend to healing. You need the real stuff, a good, nourishing broath made from bones, egg shelves, fowl feet, hooves and vegetables. When cooked on low for hours in a crock pot or on the stove the results yield flavorful broath full of gelatin, sulphates. glucosamine, calcium, magnesium, sulfur, silicon, phosphorus and trace minerals that are easily absorbed into the body. These properties aid in soothing colds, sore throats and stuffy noses, treating arthritis and joint pain, cancer, tuberculosis, muscle disease, peptic ulcers and infectious diseases. With all the amazing benefits of bone broth how can you not want to use it in your cooking? Not mention how tasty it is too! It is an essential for cooking so many dishes. I use it for cooking, noodles, dumplings, soups, rice and gravy. It is also a perfect way to waste less using bones, egg shells, a vegetables that are starting to go bad that would normally end up in the garbage. Next time you bake a chicken or crack an egg, get out container or ziplock and freeze to save for later to make and nourishing and delicious stock!
Chicken Stock
Chicken bones (preferably pastured)
Egg Shells (preferably pastured)
2 chicken legs (preferably pastured)
2 chicken legs (preferably pastured)
2 carrots
4 stalks of celery with leaves
1 onion chopped
4 cloves of garlic
1 bunch of parsley
4 quarts of water
2 TBS apple cider vinegar
Salt to taste
Salt to taste
Cover and simmer for 12 to 48 hours.
Soups that I use my stock in:
That's really cool, I had never heard of adding egg shells to my stock. I'm so glad you posted this one at the hearth and soul hop so I wouldn't miss it. I'll be adding egg shells to my freezer-stock-bag from here on out, thanks Katie! :D
ReplyDeleteI have seen lots of chicken stock recipes (have one myself on my blog) but have never seen anyone add egg shells - it just never occurred to me. Maybe it is because I don't think of the shells as clean - considering where they come from! LOL - why do you add them? Thanks for a great link to the Hearth and Soul Hop!
ReplyDeleteEgg shells are loaded with calcium. The slow cooking and vinegar is what helps pull the calcium out. I only use organic egg shells and I'm always sure to rinse them first.
ReplyDeleteHi Katie! Awesome stock! I adore making this, but your idea of adding in the egg shells is GENIUS! I wanted to stop by and tell you that I am giving you a Stylish Blogger award because you are so awesome! stop by a moderate life on friday to pick it up! All the best! Alex
ReplyDeleteThanks Alex!! How fun!!
ReplyDeleteI just left a moderate life, stopping by to say congratulations on winning your award.
ReplyDeleteHealthy and yummy! First time I heard about adding egg shell when making soup, thanks for the great idea...
ReplyDeletehttp://treatntrick.blogspot.com
What a great idea to add eggshells! I love the info about the benefits of stock that you give in your post. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
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