Chicken & Bone Broth Ingredients:
1 whole chicken
1 T Italian seasoning (or 1 t each of basil, oregano, and thyme)
1 t red pepper flakes (spice to taste)
1 T crushed garlic
3 stalks celery cut into thirds
1 large onion cut into quarters, skin on
1/4 c apple cider vinegar
1/4 c olive oil
Soup Ingredients:
homemade chicken bone broth
1 jar prego tomato sauce (1.75 L)
1 large bag frozen Normandy veg (broccoli, cauliflower & carrots)
1 large can diced tomatoes with basil (795 ml)
2 wine chorizo sausages (I use Freybe brand)
chicken meat, cut into bite size pieces
Instructions:
1. Place the whole chicken in a crock-pot.
2. In a large 4 cup glass measuring cup mix the vinegar, oil and spices.
3. Pour the mixture over the chicken.
4. Simmer on high for 6 hours or till meat falls off the bones easily.
5. Remove the chicken from the broth and pick meat off. Set aside in the fridge.
6. Return bones to the chicken juices in the crockpot, add garlic, celery, and onion. Fill the crockpot up with water. Simmer overnight (12-14 hours on low setting on crock pot).
7. Strain the chicken bone broth into a large soup pot. Discard the bones and anything else strained off.
8. Add all soup ingredients to the soup pot, except the chicken meat. Cook on high till it comes to a boil, turn heat down to low and simmer until veggies are tender, about 30 minutes. Stir often.
9. Add chicken just before serving hot soup.
Note: Makes a large batch. Reheats well. Freezes well.
Plum Hill 