I love using quinoa as a carbohydrate in my bone broth soups. It’s easy (just poor in half a cup for the final 30 minutes of cooking time) and it adds a nice texture. This was an accidental recipe, I had planned to BBQ my chicken on the rotisserie but my toddler woke up with the flu so I thought we could all use some bone broth in our systems instead. You will need:
1 whole chicken
2+ cloves fresh garlic
2 medium yellow onions, one sliced in half , one diced finely and reserved
4 large carrots, two washed with ends cut off and cut in halves, two washed and diced finely and reserved
4 large stalks of celery, two washed with ends cut off and cut in halves, two washed and diced finely and reserved
Any other vegetable you enjoy in a soup diced finely (potato, sweet potato, beans, leafy veg, parsnips, turnips,
1T apple cider vinegar
8-12 drops oil of oregano (or 1tsp dried oregano)
1tsp dried thyme
7 cups broth of choice (I used chicken and turkey broth I had in my freezer)
1 cup water
1 tsp each Salt and Pepper
1/2 cup Quinoa
Place thawed chicken in slow cooker, add 1 cup broth, water, large cut vegetables, herbs, and salt and pepper. Set slow cooker to low for 8 hours, or high for 4-5. Remove chicken from broth and set aside to cool. Fish out large veggies and compost/discard. Turn up the heat on the slow cooker to high and add remaining 6 cups of broth and the finely chopped veggies, cooking on high for 20 minutes while you clean the chicken. Cut chicken finely and add to the soup, heating through.
This makes a giant batch that freezes well. Hope you enjoy it!
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