Instant Pot Bone Broth

Instant Pot Bone Broth

Ingredients:
2 chicken carcases (or 4 lbs of bones)
2-4 stalks celery roughly chopped
2-4 large carrots roughly chopped
3 cloves garlic
1 onion quartered (not peeled)
1-2 TBS apple cider vinegar
Fresh herbs (parsley, thyme, rosemary, sage)
Salt
Some whole peppercorns
enough water to cover carcasses (around 12 cups)
2 bay leaves

Add everything to the instant pot and cook on high pressure for 2 hours (alternatively, you can add the bones, water, and vinegar and let sit for 30-60 minutes before adding all the other ingredients. It may help pull out some of the minerals and nutrients). May naturally release or not. Strain out solids and discard and store liquid in glass. Do not put hot broth in the fridge or freezer as it can increase the temperature of the fridge and make food unsafe. Cool down by adding ice cubes from filtered water until cool enough to refrigerate.

Freeze until ready to use. Good in fridge for 3-4 days.


If using beef bones roast in oven for 40-60 minutes at 400 degrees F. Turn half way through. Do not skip roasting.

Chicken feet are particularly good sources of collagen and nutrients. Only use feet from organic, pastured chickens.

My favorite way to eat this is to sauté 2-3 veggies (zucchini, squash, sweet potato, carrot, onions, celery, braising greens, etc) and then add the broth. Add another fat like butter or coconut milk and then the seasonings. I like adding turmeric, ginger, black pepper, salt, and garlic. Also good with noodles, spaghetti squash, or kelp noodles. SO good! 

Creamy Turkey and Rice Soup

Perfect for leftover Thanksgiving turkey!

Ingredients

1 tablespoon olive oil
2 cups sliced mushrooms (optional...I did not use them)
3/4 cup chopped celery (about 2 stalks)
1 cup chopped carrots (3-4 carrots)
1/2 large onion
2-4 cloves of chopped garlic
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 cup quick-cooking or instant wild or brown rice
3 cups shredded cooked turkey or chicken (12 ounces)
1/2 cup sour cream
2 tablespoon chopped fresh parsley (I didn't have any)
Seasonings to taste - garlic powder, onion powder, poultry seasoning, salt, cayenne pepper

Direction

Heat oil in large saucepan over medium heat. Add mushrooms, celery, carrots, and onions
and cook, stirring, until softened, about 5 minutes. Add garlic and cook for another minute.
Add flour, salt, and pepper and cook, stirring, for 2 more minutes.

Add broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until
the rice is tender, around 5-7 minutes. Stir in turkey (or chicken), sour cream, and parsley. Stir.
Add other seasonings to taste and cook until heated through. 

Easy Thai Yellow Curry Chicken Soup

Ingredients:

Oil for sautéing veggies

1 bottle Trader Joe's Yellow Curry Sauce 

3/4 lb Carrots (peeled and cut into 1/2" rounds-I cute them a little smaller)

1 med onion chopped

1 large red bell pepper (cut into 1" pieces)

1 lb Yukon Gold Potato (about 1 large) (pulled and cut into 1/2" pieces)

1 lb boneless, skinless chicken thighs (cut into 1" pieces)

1 (15oz) can unsweetened coconut milk

Fresh cilantro to use as a garnish (you can garnish heavily and stir it into your soup or don't garnish at all...it's good either way)

Directions:

1) Sauté onions, carrots, and bell pepper in oil and 2T-ish of the curry sauce until the onions are translucent.  

2) Add the coconut milk and rest of curry sauce (use some water to rinse the coconut milk can and the curry bottle, and add to the pot).  Bring to a near boil

3) Add potatoes and chicken.  Reduce heat and simmer 25 minutes or until the potatoes are tender and the chicken is done. 

4) Serve immediately and garnish with cilantro

This would also be good poured over rice. 

YUM!

Recipe from Mason Lyman

Chicken Barley Soup

This recipe is halved.  I found it on a blog, and she cut it in half....his soup is absolutely delish!!  Once I find my original recipe, I will post the recipe for the full amount.

FMD

½ recipe

from http://positivelystacey.com/2016/02/chicken-and-barley-soup-recipe-fmd-phase-one/

4 c chicken broth

4 c veggie broth

2 pounds chicken breast meat

1 c diced onion

1 T crushed garlic

1 whole bay leaf

½ tsp sea salt

¼ tsp black pepper

2 cups peeled and cubed butter nut squash

2 cups cubed yellow summer squash

2 cups cubes zucchini

1 c broccoli florets

1 c chopped fresh mushrooms (I do about ½ c)

2 cups barley

Directions

•     Add four cups of water and the broths to a large soup pot.
•     Add the cubed chicken, garlic, bay leaf, salt, and pepper. Stir together.
•     Bring all ingredients to a boil, then turn to low.
•     Allow soup to simmer for 1 hour.
•     Add the vegetables and barley to the soup pot.
•     Bring back to boil.
•     Turn to low and simmer for another hour – or until vegetables are done to your likeness.

8       

Creamy Cauliflower Soup

2 c cauliflower chopped
½ c celery chopped
½ c onion chopped

2 tablespoons flour
2 tablespoons butter or coconut oil
1 can coconut milk
1 teaspoon sea salt
¼ teaspoon curry powder
1/8 teaspoon black pepper


Simmer cauliflower, celery, onion in water for 20min until very tender.  Drain, but save 1 cup of water to add back in.  Blend at low speed. 

Make a white sauce with the rest of the ingredients and mix in puréed veggies.  

(to make white sauce, melt butter in sauce pan, add flour. Fry this mixture for about a minute...stirring.  Slowly whisk in the coconut milk, keeping a smooth consistency.  Add in seasonings.)

***NOTE: I haven't done this, but I might sauté the veggies in coconut oil, then add the milk and rest of ingredients without the flour.  Boil for 20 minutes.  Cool slightly, then blend.

Yellow Split Pea Soup

2 onions, finely chopped

4 medium zucchini, finely diced

2 cups yellow split peas, soaked over night or for several hours

2 boxes of veggie broth 

1 teaspoon ground turmeric

salt and pepper

Soak the split peas over night.  Rinse twice and drain. 

Sauté onion and zucchini in oil until tender.  I add salt here. 

(NOTE: Instructions say to save out a couple handfuls of the diced zucchini to add to soup at the end.  This is actually really good, but you are supposed to steam or boil the zucchini before adding.  What I do is pull out some of the sautéed zucchini and onion to add.) 

 

Add veggie broth, turmeric, split peas.  Bring to boil and simmer for a couple hours until peas are very tender.   Add salt and pepper to taste now or at the end.  

Blend smooth-ish.  Add in sautéed veggies before serving. 

Sweet Potato Soup

4 cloves garlic
2 onions
4 pinches ground ginger
1-2 pinches red pepper flakes
Coconut oil
1 3/4 pound sweet potatoes, cubed (800 grams)
1 3/4 cup vegetable broth (400 ml)
1 3/4 cup coconut cream/milk (400 ml)
1/3 bunch cilantro
salt and pepper

Sauté garlic and onion in coconut oil.  Add in ginger and red pepper flakes, and sauté another minute.  Add sweet potatoes, sauté a few more minutes.  Add veggie broth and coconut milk.  Bring back to boil and simmer 10 minutes until  sweet potatoes are tender.  Add chopped cilantro.  Remove from heat and cool slightly.  Add to blender and blend smooth.

NOTE:  This is a UK recipe, so that is why the weird amounts.  I find it easier to use my scale and weigh the ingredients to match the UK quantities.

This is also an alkalizing and vegan recipe.  SUPER good.

Makes 5-ish servings.

Chicken Tortellini Soup

Bring to a boil, simmer:

4 cans chicken broth or equivalent (58 oz total) 

2 cans cream of chicken soup

4 chicken breasts, cooked & cubed

3 T. minced onion 

1 can carrots, drained 

3/4 cup water

3 cloves garlic, diced

3/4 tsp. basil leaves

3/4 tsp. oregano

Add 1 9oz pkg. cheese tortellini, simmer 30 minutes. Add bag frozen broccoli, simmer 5-10 minutes until broccoli is tender. Serve topped with Parmesan cheese. 

*I changed this up quite a bit, but it's really good! I used fresh carrots and broccoli (more veggies would be good too), and the organic cooked chicken from costco. I also added more water and some more seasoning. Easy and fast. 

Roasted Tomato Basil Soup

2 cups cherry tomatoes (I used one 16 oz container of Trader Joe's grape tomatoes)

3 tablespoons olive oil (I used olive oil over the tomatoes, and coconut oil to sauté the onion and garlic)

1 teaspoon salt and pepper

3 garlic cloves, minced

salt to taste (sorry, I just ground up some salt....don't know how much)

1/2 yellow onion, diced

3 cups chicken broth

1 (28 oz) can diced tomatoes

1/2 teaspoon black pepper

1 tablespoon fresh basil, chopped

Preheat oven to 400 degrees F. Rinse and dry cherry tomatoes and place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Place baking sheet in the oven and roast tomatoes for about 30 minutes or until tomatoes are squishy and have a brown roasted color to them.

In a large pot, drizzling remaining olive oil and turn stove to a medium high heat. Add in the garlic and onion, sautéing for 4-6 minutes or until onions are translucent. Add in the roasted tomatoes, chicken broth, canned tomatoes (with the juices), salt, black pepper, and basil. Bring soup to a boil, then turn down to a low simmer. Partially cover pot and allow to simmer for about 20 minutes. With an emersion blender (or Blendtec, blend up the soup to your desired consistency.  I left it with a little texture.  Optional....Serve with grilled cheese chunk croutons.

I made the soup like this, but next time I am going to double the cherry tomatoes and add more broth to make a larger batch.  Here are the two websites with the original recipes and some great pics. 

http://www.stephsbitebybite.com/2012/08/14/roasted-tomato-basil-soup/

http://spoonful.com/recipes/roasted-tomato-soup

Ham and Potato Soup

INGREDIENTS:

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules (I used better than bouillon)

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

Directions

1. Combine the potatoes, celery, (I also added carrots), onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

                                    Makes 8 servings, see website to change the number of servings.

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/?scale=20&ismetric=0

CREAMY Butternut Squash Soup

From the kitchen of Linda Spiker

Yum, nothing says fall like a beautiful soup! This recipe makes 4 large (OR 8 small) bowls of soup. It is sweet and creamy with just a little kick! Sometimes I will serve it in a bread bowl with a light salad.

Brie and I have made this, and it IS yummy. Go heavy when measuring the butternut squash.

3 cloves of minced garlic

1 medium chopped yellow onion

2 tablespoons butter

6-7 cups butternut squash (peeled and cubed) (buy pre-cubed butternut squash at Costco)

32 oz chicken broth

1/2 teaspoon ground black pepper

½ teaspoon dried marjoram

1/8 teaspoon cayenne pepper

8 oz cream cheese

1 cup half and half

sea salt to taste

toasted pine nuts, chives for garnish (optional)

In large pan, bring to boil broth, squash, marjoram, black pepper and cayenne pepper. Simmer for 15 minutes or until butternut squash is very tender. While squash is simmering,

saute onion in a small pan with garlic and butter till soft. When squash is soft add sautéed onions, cream cheese and half and half to squash mixture. Puree in blender until smooth. You may have to split into portions to fit your blender. Return to pot and heat thru. Do not bring to a boil again. Add salt to taste. Garnish with chives and toasted pine nuts. Yum!

Chicken and Wild Rice Soup

This is easy, fairly fast, and delicious.

1 pack cooked chicken strips from Costco (in the refrigerator section...comes in a double pack)

2 small onions

5-6 celery stalks

4 large carrots

3/4 cup wild/brown rice mix (I use Trader Joe's--and I'm just guessing at how much rice I add)

6T (3/8 cup) Better Than Bouillon (chicken flavored--get at Costco)

4 quarts water

Salt to taste (I do salt it near the end, but I taste it as I salt it to determine how much to add)

Chop onions, and saute in olive oil in soup pot. Add chopped carrots and celery. Saute for 5 min or so. Add rice and continue to saute. Chop chicken into bite sized piece. Add to pot. Add water and bouillon. Bring to boil then turn down heat to simmer for about an hour. Add salt to taste at the end.

Homemade Chicken Noodle Soup

Chicken Noodle Soup

• 2 eggs
• 4 tablespoons milk
• 1 teaspoon salt
• 2 cups all-purpose flour
• 8 cups chicken broth
• 2 cups diced celery
• 1 cup diced onion
• 3 cups baby carrots, chopped
• 2 teaspoons minced garlic
• 1 pound chopped, cooked chicken meat
• 1 (16 ounce) package frozen corn kernels
• salt and pepper to taste
• seasoned salt to taste
• 1 cube chicken bouillon

DIRECTIONS:
1. Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
2. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
3. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
4. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

That Wife's Bean Soup

This is from my friend Jenna. I made it and it was really good!

Ingredients

(All ingredients are optional and interchangeable. Go ahead, mix it up a little bit!)

Lots of cans of beans (In this batch I used chickpeas, black, kidney, pinto, and ranch style)
1 Can of crushed tomatoes
1 Onion, diced
1 Packet of ranch salad dressing mix (the dry stuff)
1 Packet of onion soup and dip mix

Directions

1. Find a really big pot.
2. Pour some water in the pot. I probably use like 6 cups or something (I'd suggest using more than this, at least a cup or 2 more).
3. Pour all of the beans in the pot, with their liquid, except the black beans (you should drain and rinse those).
4. Add everything else to the pot.
5. Boil for hours. I’m not joking, for hours. Once I boiled it for 4 hours. Just boil it down so that it is nice and thick and a little bit salty. Stir often enough that it doesn’t burn to the bottom of the pot because then it tastes bad.

Nutrition Stats

(As weighed, measured, and calculated by me)
Serving Size: 1/2 lb, or 8 oz

Calories: 209
Fat: 2g
Sat Fat: 1g
Cholesterol: 0g
Sodium: 513 g (This number may be off because I’m not sure that it includes the salt used in the preservation of the beans)
Potassium: 501 mg
Carbohydrate: 38g
Dietary Fiber: 11g
Protein: 11g

Taco Soup

1-2 lbs ground beef browned

2 onions

5 cloves garlic minced

2 cans chili (1 hot and 1 regular)

1 bag frozen corn

1 can kidney beans drained

1 can black beans drained
1 28 oz can chopped tomatoes or 2 14.5 oz cans

1 8-oz can tomato sauce

1 pkg taco seasoning

Brown meat 2/ onion and garlic, add taco seasoning with the amt of water that the packet says to use. Simmer for 15 minutes. Combine all the ingredients and simmer 2 or more hours. It's really best the next day, so it wouldn't hurt to make it the night before you plan on eating it.