Fact: there’s nothing more comforting than a warm brothy soup. Whether super simple or piled high with substance, a good broth is tough to beat. That’s why I love this dish. It starts with a high-quality flavorful broth, then with just the addition of two raw veggies, instantly becomes a little meal. Of course you can add all the veggies and/or meat you want. But sometimes, I just want simple. Straight-forward easy to make goodness.
Making a good broth takes some time… like 10 hours of time. I know- sounds rough, BUT, it’s workless time. You just throw stuff in a pot and let it do all the work. It’s well well worth it. If you’re gonna make a broth, you may as well do it right. And once you learn how to make broth once, you’ll be set to go for all your broth-needs in the future. It’s versatile, easy, and healthy. Jar it up or use it all right away. I often get a hankering for soup, so it’s super nice to have this stuff made up and ready to go in the fridge.
I usually throw everything in the pot in the evening and then wake up to a lovely broth ready to go in the morning. From there, you’re pretty much done. Throw in some zoodles and coodles (Natalie-talk for zucchini and carrot noodles) and get to devouring. 🙂
The beauty of spiralizing is that it takes such little effort, yet makes things look so very pretty. Take a zuke for example- just 10 seconds through a spiralizer and you’ll have beautiful little ribbony noodles, just like that. Best part- they’re ready to eat right from there. No cooking needed. Some people saute them in oil, or salt them and squeeze out the moisture, but not me. I like them raw, just as is. And for something like a soup, you can just throw them in and they’ll settle right into the broth perfectly, keeping just a bit of crunch in all that warmth. If you want, you can surely cook your veggies first, but I like ease. Ease and crunch. 😉
Don’t have a spiralizer? Or want an upgrade? I use and love THIS one. It makes thin noodles, thick noodles, and wide ribbons. It’s easy clean up and super simple to use. If you don’t have a spiralizer and want to get right to cooking, you could use a veggie peeler for now- just peel that zuke and carrot into ultra thin little strips. Not exactly the same, but good enough. 🙂
makes enough broth for a few bowls of soup
bones from a 4-5 lb chicken (see my roasted chicken recipe HERE)
2 large carrots
2 celery stalks
3 garlic cloves
1 onion (any color)
1 small bunch parsley
1 large bay leaf
few sprigs fresh thyme
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
approx 10-12 cups water
1 zucchini, spiralized
1 carrot, spiralized
fresh parsley leaves, for garnish
* a note on salt: always start small, then add more later- you never know how much flavor a broth will pick up during cooking, so it’s best to taste and adjust at the end.
**here’s the spiralizer I use… it’s by far the fave amongst all my blogger and cooking friends.
*** don’t have a slow-cooker? no biggie- see my stovetop version HERE!
Add all of the ingredients to the slow-cooker
(keep any skin or meat on bones, if any is still lingering)
Place slow-cooker on low for 10 hours (between 8-12 is fine)
Stir it all up, give it a taste, and adjust seasonings as desired
It will solidify as it cools…
Simply to show how gelatinous this stuff gets,
I poured it all into a pot before making my soup and let it cool…
When you scoop into this stuff, it will be thick and jelly-like
Don’t let that freak you out- that’s all goodness in there!
As soon as it’s reheated, it’ll liquify right up and look ‘normal’ again 🙂
Alright, once the broth is flavored up how you want it, strain it so it’s just the broth
Spiralize up some zucchini and carrots
Pour the hot broth over the veggies
Sprinkle with some fresh parsley leaves and season as you wish
That’s it… slurp & devour!