Name: Lemony Chicken Quinoa Soup With Homemade Bone Broth
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8
Ingredients: For the bone broth:; 1 whole organic chicken; 2-3 carrots, roughly cut to fit into the pot (5 carrots total); 1-2 large ribs celery, cut in 2-3 pieces (4 ribs celery total); 3 cloves garlic, smashed; 1 large white or yellow onion, cut in half; 1½ teaspoon whole peppercorns; 1 teaspoon sea salt (optional); 2 bay leaves; 1½ tablespoon apple cider vinegar; 5 liters purified water; For the Lemony Chicken Quinoa Soup:; Finished broth and the chicken meat; 2 carrots, peeled and chopped; 2 ribs celery with green tops, chopped; 1 cup cooked quinoa; ½ lemon, juiced; about 1-2 teaspoons sea salt to taste; ¼-½ freshly ground black pepper to taste

Ingredients

Units Scale

For the bone broth:
1 whole organic chicken
2–3 carrots, roughly cut to fit into the pot (5 carrots total)
1–2 large ribs celery, cut in 2-3 pieces (4 ribs celery total)
3 cloves garlic, smashed
1 large white or yellow onion, cut in half
1 1/2 teaspoon whole peppercorns
1 teaspoon sea salt (optional)
2 bay leaves
1 1/2 tablespoon apple cider vinegar
5 liters purified water
For the Lemony Chicken Quinoa Soup:
Finished broth and the chicken meat
2 carrots, peeled and chopped
2 ribs celery with green tops, chopped
1 cup cooked quinoa
1/2 lemon, juiced
about 1–2 teaspoons sea salt to taste
1/4–1/2 freshly ground black pepper to taste

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Instructions

To make the bone broth (if your bone broth is prepared, skip to step 9):
Add whole chicken and veggies to a large 6-quart stockpot. Include the neck in the bone broth for extra collagen.
Coat with spices and apple cider vinegar. Fill with purified water until the chicken and veggies are just covered.
Cover and bring to a boil, then reduce to a simmer.
Cook at a low simmer for 1 hour, then remove the chicken with a pair of tongs and pull the meat off the bones.
Add the bones back to the pot and cook for at least an additional 3-5 hours, or up to 8-12+ hours. (If you have a crock pot, you can simmer your bones overnight for even richer, more nutrient-rich broth.)
When the broth is finished, strain it through a fine-mesh strainer over a large bowl or pot to collect the bone broth liquid. Discard the rest of the used chicken and veggies from the simmered broth.
Store your bone broth liquid in an airtight glass container in the refrigerator up to 5 days, or in the freezer up to 6 months.
To make the soup:
Combine broth, chicken, carrots, celery, and quinoa to the pot and simmer for approximately 20 minutes.
Season with salt, to taste. Remove from heat and add the juice of half a lemon before serving.
Store in airtight glass containers in the refrigerator up to 4 days, or in the freezer up to 3 months.