1carcass and pan drippings from a whole roasted chicken
2tbspapple cider vinegar
4 cups bone broth
2cupscooked boneless chicken thighscut into small pieces
Fresh Parsley for garnishoptional
Slow-Cooked Roasted Bone Broth
Add enough water to the roasted chicken pan drippings to make 8 cups of liquid total. Heat the pan if necessary to free the browned bits. Pour the liquid into a slow cooker and add the chicken carcass, garlic, vinegar, vegetable scraps,and salt. Cook on low for 24 to 48 hours. Longer cooking times will allow more of the nutrients to come out of the bones as well as provide a more robust flavor.
Strain the broth, discarding the solids, and transfer it to mason jars or other heat-safe glass containers. Store in the refrigerator for up to 3 or 4 days.
The broth can also be frozen for longer storage, up to 6 months.
Chicken Zoodle Soup
Heat the oil in a pot over medium heat. Add the celery and cook, stirring, for about 10 minutes. Add the broth, chicken, and basil and bring to a boil over high heat. Reduce the heat, cover, and simmer for about 20 minutes. Remove from the heat.
Stir in the zucchini and cover the pot for about 10 minutes to let the zucchini soften before serving.