It’s mid-September which means we are nearing cold and flu season. We also (as I write this) are battling historic wildfires in the PNW. All of this means we need to be very proactive in protecting our health (specifically our respiratory health with the very horrible air quality) and make strong efforts toward maintaining optimal immune systems.
Bone broth is an EXCELLENT way to support your immune system, as it is full of essential micronutrients and minerals. Below is an instant pot bone broth recipe which you can easily do in a regular crock pot on low for 24 hours.
We used the broth (made with chicken backs) to make this really delicious Creamy Crack Chicken Soup which just adds a whole lot more value when it comes to the nutrient density of the broth! This recipe is, not only awesome for you, it’s also low carb/keto!
BONE BROTH RECIPE (Instant Pot)
- 3 chicken backs (or carcass and bones from 1 whole, pasture raised chicken)
- 1 onion cut in half
- 1 head garlic cut in half
- 2 ribs celery
- 2 carrots
- fresh rosemary and thyme a few sprigs of each
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 teaspoon Kosher salt or more to taste
- 1 tablespoon apple cider vinegar
Place all ingredients except water in Instant Pot.
Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
Close the lid and turn the steam release valve to the sealing position
For bone broth, pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
When it’s done, allow the pressure to release naturally for 30 minutes before you do anything with the Instant Pot!
After the 30 minutes, CAREFULLY quick release any remaining pressure by using the handle of a long spoon to slowly turn the steam release valve to the venting position. Wait for any steam to escape. Once the pin drops down it is safe to carefully open the Instant Pot lid.
Remove any large solids from the Instant Pot. Pour the broth through a strainer into a bowl to get rid of any remaining pieces in the liquid.
CREAMY CRACK CHICKEN SOUP RECIPE
- 4 slices bacon, cooked & chopped
- 1 Tbsp butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 to 6 cups chicken bone broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill weed
- 1/2 tsp dried chives
- salt and fresh ground pepper, to taste
- 1 bay leaf
- 4 cups cooked shredded chicken (since we used meaty chicken backs for our broth, some of the meat come from these)
- 1 package (8 ounces) softened cream cheese
- 1 cup shredded cheddar cheese
- 3 to 4 cups baby spinach
- 1/4 cup heavy cream
- sliced green scallions, for garnish
Add any grease from the cooked bacon plus the butter to a soup pot and melt over medium-high heat.
Stir in onions and cook for 3 minutes.
Stir in garlic.
Add chicken bone broth, being sure to scrape up all the browned bits from the bottom of the pot.
Add garlic powder, onion powder, dill weed, chives, salt, and pepper.
Add bay leaf and bring to a boil; reduce heat to medium low and cook for 5 minutes.
Stir in shredded chicken; cook for 5 minutes.
Add cream cheese and whisk in until completely melted and combined.
Stir in shredded cheese; whisk until melted and thoroughly combined.
Add baby spinach; cook for 2 minutes.
Stir in heavy cream and remove bay leaf.
Remove soup from heat. Serve and garnish with bacon and scallions. ENJOY!