Homemade Chicken Broth and Veggie Chicken Soup in the Crockpot

Remember the chicken that I posted a couple weeks ago? The butterflied and broiled chicken recipe that Hubby loves to make (I think it’s because he loves using his big sharp knives). Well it yields a delicious chicken that is sure to impress. But it also yields some great chicken brother and veggie chicken soup.

I read about making homemade chicken broth in a crockpot and was shocked at literally how easy it is. Now I do this every time Hubby makes a chicken and we always have homemade chicken broth in the freezer. Not to mention the pureed veggie soup (Hubby loves taking it in his lunch).

I like to have my crockpot cook overnight and then let the broth cool during the day while we’re at work. It takes all day for that pot of deliciousness to cool down enough to be able to handle it.

To start, place all the ingredients in your crockpot and turn it on LOW for about 8-10 hours. Then turn crockpot off and allow to cool another 8-10 hours.

Once the broth has cooked and chilled, place a colander in a large bowl. Pour the contents of the crockpot into the colander so it catches all the solid veggies and bones.

Next, if you plan to make the pureed veggie soup, sort through what’s in the colander. Place the bones in one bowl (for trash)and the chicken pieces that fell off the bones and the soft, mushy veggies and garlic in another bowl. If you don’t want to make the veggie soup, throw the veggie out as well.

Place the veggies and garlic in a blender along with a cup or two of the chicken broth. Puree until smooth. I like to then portion out the broth and soup using a 1 cup measuring cup and a plastic bag.

Place the bags in a pan and freeze. Once frozen flat, place bags in freezer and be ready to enjoy your homemade chicken broth and pureed veggie soup!

One Year Ago: Almond Joy Cupcakes

Homemade Chicken Broth – adapted from A Year of Slow Cooking
Printable Recipe
chicken carcass and leftover veggies from butterflied and broiled chicken
OR
store bought rotisserie chicken carcass
chopped onion
bunch of celery, chopped
2 cups baby carrots
small bunch of green onions, chopped

head of garlic, pealed
3 bay leaves
1 tablespoon Italian Seasoning
6 cups of water

Place chicken carcass, vegetables, and garlic into crockpot. Add Italian seasoning and water. Cook on Low 8-10 hours.

Turn off crockpot and allow to cool completely (another 8-10 hours).

Place a colander in a large bowl. Pour the contents of the crockpot into the colander so it catches all the solid veggies, chicken pieces, and bones. Throw away the veggies and bones.

Portion out the broth using a 1 cup measuring cup and a plastic bag.

Place the bags in a pan and freeze. Once frozen flat, place bags in freezer.

Homemade Pureed Veggie and Chicken Soup – adapted from A Year of Slow Cooking
Printable Recipe
chicken carcass and leftover veggies from butterflied and broiled chicken
OR
store bought rotisserie chicken carcass
chopped onion
bunch of celery, chopped
2 cups baby carrots
small bunch of green onions, chopped

head of garlic, pealed
3 bay leaves
1 tablespoon Italian Seasoning
6 cups of water

Place chicken carcass, vegetables, and garlic into crockpot. Add Italian seasoning and water. Cook on Low 8-10 hours.

Turn off crockpot and allow to cool completely (another 8-10 hours).

Place a colander in a large bowl. Pour the contents of the crockpot into the colander so it catches all the solid veggies, chicken pieces, and bones. Sort through what’s in the colander. Place the bones in one bowl (for trash) and the chicken pieces that fell off the bones and the soft, mushy veggies and garlic in another bowl.

Place the chicken, veggies, and garlic in a blender along with a cup or two of the chicken broth. Puree until smooth.

Portion out the soup using a 1 cup measuring cup and a plastic bag.

Place the bags in a pan and freeze. Once frozen flat, place bags in freezer.