Chicken Stock From Scratch

Many of you already saw on my social media, that I have been MIA for the past few days. Well this is all thanks to being sick with a nasty cold. Thankfully Cody, stocked up on a million different types of natural medicines ( which you already know if you read Wednesday’s blog) and made me this DELICIOUS Chicken Stock. He knew exactly what my body needed, loads of vitamins and minerals!

Supplements and medicines are always the easiest form of consumption when you are sick, but receiving those vitamins and minerals straight from the source, aka veggies, is always the best way!! Supplements tend to leave out many additional molecules and fibers our body needs to process such minerals. This is why he opted to make me this nutrition packed chicken stock.

Our house usually has carrots, celery, onions, and garlic, so those will always be included in my stock. You can use the trimmings from the veggies themselves or the whole darn thing! So don’t throw away the ends of those carrots or the leafy part of that celery – there is a lot of nutritional value & flavor left in them!

Let’s Get To Cooking!

  • 5  Carrots
  • 1 Leek
  • 1 Yellow Onion
  • 5 Garlic Cloves
  • 4 Bay Leaves
  • 1 Bunch of Parsely
  • 4  Chicken Thigh Bones

Fill your pot with water, add chopped ingredients or whole if you prefer, and simmer for 1- 2 hours. Strain and enjoy! I recommend refrigerating the stock until use and using it within 7 days.

With each and every bowl, my body was feeling better. It not only tasted good, but it got me feeling better. We don’t only make this soup when we are feeling a bit under the weather, we make it all Fall + Winter long. It’s simple to make and perfect for those chilly days! When I am not sick, we choose to leave the veggies in for additional benefits and to make the dish heartier.

 

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