This chicken broth cost me about $20 for the whole pot, including eggs and noodles! The secret is to buy chicken frames, which are simply whole chickens with the breasts, wings & thighs removed. There's still quite a lot of meat on them, but mainly the bones give you a delicious stock when you slowly simmer them over a longer time period. Enjoy!
- 1-2 chicken frames
- 1 stick celery, diced
- 1/2 onion, diced
- 1 carrot, diced
- 1 clove garlic, smashed
to serve (optional):
- noodles (I used organic gluten free black bean noodles - soba is also a delicious choice
- poached eggs
- squeeze of lemon or lime
- fresh coriander or parsley
- fresh chilli
In a large soup pot over medium-high heat, melt 2 Tablespoons of butter or coconut oil. Add all chopped vegetables and cook with 2 teaspoons of salt until softened.
Add chicken frame(s) and boiling water to almost fill the pot. When soup comes to a boil, turn the heat down to very low and allow to simmer for as long as possible (up to 8 hours). When done, drain the broth through a sieve to catch the bones of the chicken, and if desired, remove the meat from the bones and add to the broth.
Poach eggs if using and boil noodles until al dente. In a large bowl, place lemon or lime juice, chilli, coriander or parsley if using. Fill the bowl up to 3/4 with broth, and add noodles and the poached egg on top.