Slow Cooker Chicken Bone Broth Soup
Bone broth is a nutrient dense superfood and makes the for the ultimate comforting and nourishing mid-winter meal. If you have leftover chicken bones from your Sunday roast, use them to make your bone broth soup!
Tips & Tricks
- Cook your soup on low for up to 24 hours! The longer it cooks, the more nutritious and flavourful it will be.
- Add a sprinkle of finely chopped parsley before serving.
Ingredients
- 1 cup Pams Frozen Sliced Leeks
- 1 bag Pams Chef‘s Vege Mix
- 1 Pams Hot Roast Chicken, meat pulled off and shredded
- 3 tbl Pams Apple Cider Vinegar
- 1 bag Pams Pumpkin & Kumara Soup Mix
Method
- Turn your slow cooker on high, add a splash of olive oil, the leeks and half the chef’s mix. Season with salt and pepper and sauté for 5 minutes.
- Add the chicken bones and vinegar to the slow cooker then fill with 2 litres of water, or enough to cover the chicken bones. Place the lid on and turn to low for at least 12 hours, or up to 24 hours.
- When the broth is ready, strain and discard the bones and return the broth to the slow cooker. Add the remaining chef’s mix and soup mix, turn the slow cooker to high and let cook for a further 45 minutes, or until the vegetables are soft and tender.
- When you’re ready to serve, add the chicken to the soup and stir until warmed through.
Ingredients
- 1 cup Pams Frozen Sliced Leeks
- 1 bag Pams Chef‘s Vege Mix
- 1 Pams Hot Roast Chicken, meat pulled off and shredded
- 3 tbl Pams Apple Cider Vinegar
- 1 bag Pams Pumpkin & Kumara Soup Mix
