Description
Bone Broth Soup made with chicken carcass and beef neck, celery, carrots and onions. Finished off with Chicken, Barley, Lentils & Kale! So easy and delicious!
Ingredients
Scale
Broth
- 1 lb beef knuckle or beef neck, can be a little more or less. Frozen or fresh
- 1 chicken carcass, frozen
- 1 onion, red or gold
- 4–5 sticks celery
- 1 large carrot, cut in half
- thumb size piece of ginger, skin off
- 3–4 cloves garlic, peeled
- 3–4 bay leaves
- 1 tsp whole peppercorns
- 1.5 – 2 litres boiling water
- 1 tsp salt
Soup
- 2–3 organic kale leaves, washed and finely chopped
- 1/3 cup organic barley, washed and soaked
- 1/3 cup organic lentils, washed and soaked
- 1.5 cup cubed broccoli stems, or cubed zucchini
- chicken bits pulled from the carcass, chopped (see step 4)
Instructions
- Rince the barley and lentils and soak in a large bowl until step 3.
- In a large pot, add all your broth ingredients. Bring to the boil, then turn down the heat to low/medium and simmer gently for 35-40 mins, lid on. While your broth boils, prepare any diced veg you are going to add to the soup (for me, I had the cubed broccoli in the freezer), and prepare the kale.
- Once the broth is ready, use a strainer with a large bowl below to capture your broth. Return the broth from the bowl to the pot, and place it back on the stove on a medium heat. Add the drained lentils and barley and simmer with the lid on for 20-25 mins, or until soft.
- While the barley and lentils cook, place your chicken carcass onto a chopping board (taking care as its hot), and discard the rest of the veggies. Using your hands, pick out the left over chicken from the carcass, really getting into all the small corners – there’s quite a lot that gets left behind after carving, but using a fork will not be as effective, use your hands. Finely chop the bits of chicken you remove, and discard the carcass. You should have a decent pile of chicken to add back into the broth if you’ve removed it thoroughly enough.
- Add your chopped chicken leftovers, cubed veg and sliced kale to the simmering broth about 5-7 mins before the lentils and the barley are cooked, adding any more salt if needed.
- Serve as is or with fresh ciabatta and butter! Enjoy!
- Category: Lunch/Dinner
- Method: Stovetop
Keywords: bone broth