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Nourishing Chicken Stock

January 25, 2011 by Katie Mae Stanley 16 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
Ceramic pot filled with water, egg shells, fresh parsley, celery, and chicken pieces.
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 laden with monosodium glutamate (MSG) and lots of other preservatives that do not lend to healing.
You need the real stuff, a good, nourishing broth made from bones, egg shells, fowl feet, hooves and vegetables. When cooked on low for hours in a crock pot or on the stove, the results yield  flavorful broth 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 could 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 a container or ziplock and freeze to save for later to make nourishing and delicious stock!
Print

Nourishing Chicken Stock

Author Katie Mae Stanley@ Nourishing Simplicity

Ingredients

  • Chicken bones (preferably pastured)
  • Egg Shells (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

Instructions

  1. Cover and simmer for 12 to 48 hours.
Soups that I use my stock in:
Turkey n’ Dumplings
La Hacienda’s Tortilla Soup 
Salsa Verde Tortilla Soup
Salsa Rojo Tortilla Soup
Egg Drop Soup

This post is part of Hearth and Soul, Pennywise Platter Thursday, Sunday Night Soup Night, Teach Me Tuesday, 

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « La Haceinda’s Tortilla Soup
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Reader Interactions

Comments

  1. Rebecca

    November 17, 2014 at 6:36 am

    If you’re trying to save your egg shells for future broth, where do you store them and for how long? I have tried saving them in a bag/in the fridge, but it’s always so gross to me when I open the bag.

    Reply
    • Katie Mae Stanley

      November 17, 2014 at 10:37 am

      I rinse them out let them air dry. I keep then in a bag in a cupboard until I am ready to use them.

      Reply
  2. Debbie @ Easy Natural Food

    January 11, 2012 at 5:53 am

    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!

    Reply
  3. PALATABLE

    January 30, 2011 at 8:43 am

    Healthy and yummy! First time I heard about adding egg shell when making soup, thanks for the great idea…

    http://treatntrick.blogspot.com

    Reply
  4. Melynda

    January 29, 2011 at 5:07 pm

    I just left a moderate life, stopping by to say congratulations on winning your award.

    Reply
  5. Katie

    January 28, 2011 at 6:39 am

    Thanks Alex!! How fun!!

    Reply
  6. a moderate life

    January 28, 2011 at 3:32 am

    Hi 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

    Reply
  7. Katie

    January 26, 2011 at 6:35 am

    Egg 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.

    Reply
  8. Christy

    January 25, 2011 at 10:29 pm

    I 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!

    Reply
  9. girlichef

    January 25, 2011 at 5:48 pm

    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! 😀

    Reply

Trackbacks

  1. Why Not to Treat a Fever - Modern Alternative Health says:
    January 10, 2018 at 7:17 pm

    […] Bone broths are full of vitamins and minerals that your body needs to get well. Sipping a warm cup of bone broth a few times a day will give you extra strength and nutrition to speed up the healing process. Canned broth is not a sufficient substitute because it lacks the nutrients needed. Bone broths are loaded with essential vitamins and minerals that heal and nourish the body. […]

    Reply
  2. 12 Tips For Stopping A Cold In Its Tracks - Modern Alternative Health says:
    October 11, 2016 at 12:48 pm

    […] that are easily absorbed into the body, they not only heal but sooth as well. Making your own chicken bone broth is […]

    Reply
  3. 5 Ways to Treat a Fever Naturally (and Why You Might Not Want to) - Modern Alternative Health says:
    February 25, 2016 at 2:02 am

    […] Bone Broth […]

    Reply
  4. Chicken and Spring Vegetable Soup — Traditional Cooking School by GNOWFGLINS says:
    April 7, 2015 at 6:00 am

    […] and scraps for your chickens or compost. The bones can be frozen to add to your next batch of bone broth. Just don’t give your chickens the potato peels if they are still […]

    Reply
  5. 6 Steps To Shortening The Common Cold With Herbs | Bulk Herb Store Blog says:
    October 27, 2014 at 5:04 pm

    […] soup has long been considered the panacea of colds. The reason is in the bone broth, while a can of chicken and noodles my feel soothing it doesn’t have the minerals and healing […]

    Reply
  6. 9 Ways to Waste Less, and Save More - A Proverbs 31 Wife says:
    April 2, 2014 at 11:52 am

    […] great tips on how to start a worm compost bin. 7. Stock Saving bones and egg shells to make stock is a great way to add calcium and other important minerals to your diet. When you’re done […]

    Reply

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