Soup is a Fall/Winter staple. Comfort food at its finest, warming to the bones on those cold winter nights, and healing to the body on those sick days. However, nearly all of the prepared canned or boxed soups from the store are not IC friendly. Good thing a yummy soup stock is easy to create and tweak into something we IC-ers can enjoy. Just throw everything into a crockpot and go about your day. I recently roasted a whole chicken so not only did I have dinner for a couple of days, but I then used the chicken carcass to make my stock. I definitely recommend doing it this way – two birds, one stone. If you’re looking for an IC friendly crockpot roasted chicken recipe, check out my Instagram. It’s so easy! Just throw a whole chicken in your crockpot with a little water, top with all of your favorite seasonings, and let your crockpot do its thing. Easy, peasy, lemon squeezey… okay, maybe not lemon. Our bladders wouldn’t like that. 😉 Now get that crockpot out, do yourself a favor, and make this. Trust me, you’ll thank yourself. Hello, easy winter comfort food!
Homemade Crockpot Chicken Stock
Yield: Makes about 2 quarts of stock
Leftover bones and skin from a cooked or raw chicken carcass
4 stalks celery, chopped to fit in crockpot
1/2 small onion, if can tolerate
4 carrots, chopped to fit in crockpot
2 tablespoons parsley
2 tablespoons oregano
2 tablespoons basil
1 teaspoon garlic
1 teaspoon thyme
Salt to taste
Pepper to taste
6-8 cups water
Put leftover bones and skin from a chicken carcass into crockpot and cover with cold water. Add veggies and seasonings. Cook on low heat 8-10 hours. Remove the bones and strain the stock. Store in refrigerator overnight. Skim fat from top once cooled (I have skipped this step and it really didn’t bother me to have the extra fat on top, it reheats and blends fine). You can then use within a few days or freeze for a few months. Again, feel free to omit or add anything you like.