Recipe: Chicken Bone Broth with Wild Rice and Roasted Root Vegetables

Chicken Bone Broth with Wild Rice and Roasted Root Vegetables

Chicken Soup is the quintessential, nourishing, comforting meal. It’s the perfect soup for warming up on a chilly winter’s day or recovering from a cold anytime of the year. This version uses homemade broth for an extra flavorful and nutritious boost, but it can also be made with canned broth in a pinch. Roasting the vegetables in the oven gives them a crunchy texture and helps bring out their sweet, earthy flavor.

Serves: 6

Cook Time: Several hours for broth, 1 hour for soup

For the Broth:

1 whole chicken, cut into pieces

2 carrots, cut into large chunks

1 yellow onion, cut into chunks with peel still on

2 celery ribs, cut into large chunks

1 sprig rosemary, thyme, parsley, or any other fresh herbs you have on hand

2 bay leaves

Kosher Salt

4 whole black peppercorns

For Broth:

 

  1. Place the vegetables and chicken into a large Dutch oven or stock pot. Pour water over the chicken and vegetables until they are submerged. Tie the sprigs of fresh herbs and bay leaves together with some kitchen string, then place this bundle in the water along with 2 teaspoons of salt and peppercorns. Cover the pot and bring water to a boil over medium heat. Reduce the heat to low and simmer for 45 minutes.
  2. After 45 minutes, remove the chicken breasts from the broth and set aside to cool for 10 minutes. Once cool, remove the meat from the chicken breasts, returning the bones and skin back to the stock pot. Reserve the shredded meat from the chicken breasts in the refrigerator until later. Continue to simmer broth for several hours, adding a little extra water if the liquid looks low. The broth can simmer anywhere from 3 to 8 hours; the longer it simmers, the more flavor will be extracted from the chicken bones.
  3. Once you are done simmering the broth, remove the pot from the heat and let cool for 20 minutes before refrigerating. You can use the broth immediately or refrigerate for up to 1 week before using. If refrigerating, the broth will form a layer of white fat on top that can be easily skimmed off before reheating.

 

For the Soup:

 

6 cups chicken bone broth or store bought broth
1 whole chicken, cut into pieces (taken from the homemade broth recipe or bought separately if not making homemade chicken broth)

3 carrots, preferably different colors, cut into cubes

2 potatoes, cut into cubes

1 turnip, cut into cubes

2 Tablespoons olive oil

1 cup cooked wild rice or a mixture of wild and brown rice

Kosher salt

Freshly ground black pepper

 

  1. Preheat oven to 425°F. Place the cubed vegetables on a sheet pan and toss with olive oil and a sprinkling of salt and pepper. Roast in the preheated oven, tossing often, until vegetables are crispy and golden brown on the outside, about 20 minutes.
  2. Meanwhile, bring the broth to a simmer over low heat; taste for seasonings and add extra salt if needed. Place the cooked shredded chicken (see instructions for cooking chicken from the the homemade broth recipe above) back in the broth and heat for 10 minutes until chicken is hot and broth is simmering.
  3. To serve, spoon about ¼ cup of roasted veggies in the bottom of a bowl, top with ¼ cup cooked wild rice, then pour about 1 cup broth with shredded chicken over. Serve hot.