Sometimes there’s nothing more comforting than coming home to dinner already made. And when it’s soup that’s on, count me in! This super easy and simple standard will have you feeling like you don’t have to rely on the store bought stuff all the time.
It’s certainly easier sometimes to grab that carton of low-sodium broth in the soup aisle, but this stock cooks itself. No really!
You can let it work on its own in the slow cooker while you are at work. It’s also really nice to have some on hand in the freezer for a quick addition to casseroles or other recipes instead of running to the market when you’ve depleted your stash.
1 cup baby carrots, or 3 carrots cut in thirds
1 onion (quartered)
2 celery stalks (halved) and the inner leaves
3 bone-in chicken thighs with skin
1 bay leaf
1 Tablespoon whole black peppercorns
3. Pour 8 cups of water between the crock pot and the steamer. This should end up almost covering the chicken.
4. Turn the crock pot on to low and let it cook for 9 hours. Don’t worry if it ends up being longer, the flavor will only get richer.
5. After 9 hours get a large bowl ready and pull the steamer out with everything still inside and put it in the bowl. You can easily pick out the chicken, but be careful they will be so tender they might fall apart in the process. Toss out the peppercorns and bay leaf, don’t eat these.
6. Next use a slotted spoon to take the veggies out. You can decide if you want to keep these lovelies or toss them out. You can certainly keep them in your soup or use them for a side dish separately.
7. Now that you’ve got just the broth, add 1 tablespoon salt , plus another teaspoon of salt. And then refrigerate the broth to help skim off the fat.
8.This makes 6 cups of broth. You can freeze this in freezer-safe bags in 2 cup portions, or you can add back your chicken once you’ve shredded it. And add in whatever veggies you like. I like it simple, some pasta stars, chicken, and some fresh baby spinach.