Katie Jones MS, RD

There aren’t many foods more satisfying than a bowl of homemade soup.   Think of the chicken noodle soup your mom made you when you were sick.  Making soup is a labor of love and taking the time to boil your own broth adds an old fashioned richness to your soup.  Not only will you get that incredible flavor but for those of you trying to cut down on salt, this recipe will allow you to control the sodium in your soup.  And it really isn’t that hard to do.  All you need is a whole roasted chicken (you can either roast it or pick it up from the grocery store) and some water.  Add additional flavors like garlic, onion, carrots, celery, etc. as desired.  Think of all the times you roasted a chicken and threw the bones out.  Now they won’t go to waste.  And broth freezes well so if you won’t be making the actual soup in the next few days, no problem.

Ingredients
Roasted chicken (if buying at a grocery store look for one without additional ingredients)
Water (enough to cover the bones)

Directions
Pull meat off bones and use as desired.  Place bones and skin in a deep pot.  Pour enough cold water in the pot to cover.  Bring to a low boil and let simmer for 1 hour.  Strain using a fine seive or double layered cheesecloth.  Place in refrigerator and let cool.  Once cool, skim fat off the top (see photo below).  Use within 3 days or freeze for later use.