Healing Chicken Vegetable Soup

I bought some BBQ seasoned chicken leg quarters a while ago. Roasted them, then made bone broth, which is the darker jar shown in this photo. I had also made another batch of bone broth using plain chicken legs. Both of these jelled perfectly, indicating a lot of natural, healthy collagen. For this recipe, I used all the darker bone broth and about half of the lighter jar, so about 40oz. total.

For both of these bone broths, I just simmered the skin and bones with a splash of apple cider vinegar in a couple quarts of cold, filtered water. No additional spices, seasonings or other vegetables added. I might just keep it simple like this in the future. This way, with no onion or garlic, the bone broth is good for humans or my dog and cat. Roasted legs and thighs have made the best bone broths.

I chopped-sliced-cubed the vegetables and added them to the pot according to cooking time needed. The 3 carrots need the longest, so they went in with a couple tablespoons of Ghee and a tiny big of onion. I sauteed these a few minutes, then covered for a bit longer over low heat.

Then I added some bone broth, 8oz. of frozen green beans and the Yukon Gold potatoes, cubed. This was covered and simmered about 15 minutes. Then more bone broth and all the chopped garlic, onion, 2/3c cooking Sherry and 10oz. of roasted chicken. Cover this and simmer another 15 minutes.

This turned out really well, with no additional seasonings! Just plain, healing chicken and vegetable soup! . .Lin