One of the things I love to do every week is make a big pot of soup. It’s easy, inexpensive, and a great way to use up some of the leftover veggies and meat you might have that you didn’t use during the week. Actually, I can’t remember the last time I bought soup from the store. Many pre-made soups contain food additives like MSG and carrageenan, along with heavily processed GMO oils. Even some organic soups are made with refined sugar and flavoring ingredients you wouldn’t use at home. Nothing beats the flavor and nutrition of homemade – especially with these two easy recipes for homemade stock below!
Just like soup, many containers of pre-made broth contain flavors, hidden MSG flavor enhancers (such as yeast extract) and added sugar – even some organic versions! I would never add these ingredients to my homemade broth recipe.
Here are some examples of popular store bought broths I would never buy:
Fresh homemade stock is full of valuable nutrients and is very simple (and cheap) to make.
If you make a broth from any type of meat, it’s crucial to use only organically-raised pastured animals. You don’t want your broth to contain any residues from growth promoting drugs or synthetic pesticides that are generally in the feed of non-organic animals. See these guidelines here for selecting chicken, which applies to all meats.
Below are my basic recipes for making either chicken or vegetable stock at home. These recipes are super flexible – if you are missing an ingredient don’t worry, it will still turn out fine! Feel free to add different vegetables besides the carrots, celery, onion and scallions to your stock. Some ideas include mushrooms, bell peppers, fennel, leeks, parsnips, etc. You can also replace the chicken with your meat of choice – try using this recipe below to make organic grass-fed beef stock too.
Food Babe's Chicken Stock
Prep time
Cook time
Total time
Serves: 6-8 cups
Ingredients
- 1 whole chicken or chicken bones (3-4 pounds)
- 1 yellow onion, peeled and chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 5 sprigs fresh parsley
- 5 sprigs fresh thyme
- 2 garlic cloves (optional)
- sea salt and pepper, to taste
- 3-4 quarts of filtered water
Instructions
- Place all of the ingredients except the salt and pepper in a large pot. Pour the water over the chicken and vegetables until it is just covered. You may have more water than needed.
- Bring the water to a boil, skimming off any foam that floats to the top. Cover and turn down to a low simmer. Cook for 3-4 hours. (Alternatively, you can make this in a slow cooker on low for 12-24 hours)
- Strain the liquid through a fine mesh strainer. Season with salt and pepper, if desired. You can store the stock in a glass jar in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Notes
**Please choose all organic ingredients if possible.**
Food Babe's Vegetable Stock
Prep time
Cook time
Total time
Serves: 4-5 cups
Ingredients
- 1 tablespoon coconut or olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 4 cloves garlic, peeled
- 4 scallions, chopped
- 6 sprigs fresh parsley
- 6 sprigs fresh thyme
- 1-2 bay leaves
- ½ teaspoon sea salt, more or less as desired
- 2 quarts filtered water
Instructions
- Heat the oil in a large pot over medium heat.
- Add all of the ingredients except the salt and water. Cook for 5-7 minutes, stirring often.
- Add the salt and water and bring to a boil. Cover and turn the heat down to a simmer and cook for 45-50 minutes or until the liquid is reduced by almost half. (Alternatively, you can make this in a slow cooker on low for 8-16 hours)
- Strain the liquid into a glass jar to store. You can store the stock in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Notes
**Please choose all organic ingredients if possible.**
I hope you get to sit down to a big bowl of hot homemade soup soon and stay warm out there! If you know anyone that loves to eat soup, please share this post with them. Who knows, they might make you a bowl!
Xo,
Vani
If we have to buy broths from the store, what brands do you recommend?
Don’t! Read the labels – all processed foods are no-nos. Making your own is simple – gather ingredients in pot and let simmer. The stove does all the work.
Celery is a migraine trigger for me. What other vegetable would be a good substitute?
Celery makes nitrate naturally. They use it in organic hotdogs. Kosher salt & parsley can sub but you won’t have it’s flavor