| Level: | Easy |
| Total: | 7 hr 5 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 7 hr 5 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- Two 6-ounce boneless, skinless chicken breasts, cubed
- 1 cup quinoa, rinsed
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 sweet potato, cubed
- 1 small yellow onion, diced
- 1 Yukon gold potato, cubed
- Kosher salt and ground black pepper
- 6 cups Beef Bone Broth, recipe follows
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 3 leaves kale, cut into ribbons
- 4 pounds beef bones, including marrow, knuckles and feet
- 1 tablespoon tomato paste
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 head garlic, sliced in half
- 1 yellow onion, cubed
- 1 tablespoon peppercorns
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
- Preheat the oven to 450 degrees F.
- Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
- Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
- Strain the broth through a colander into a bowl (discard the bones and vegetables).
Nutrition Facts
| Calories | 179 |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 31 milligrams |
| Sodium | 212 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 3 grams |
| Protein | 15 grams |
| Sugar | 2 grams |
| Calories | 179 |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 31 milligrams |
| Sodium | 212 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 3 grams |
| Protein | 15 grams |
| Sugar | 2 grams |
Reviews
I have made this soup several times now, substituting bone broth with chicken. This is so delicious!
This recipe was excellent. I made it with beef stock and I did not have quinoa so I had some small shells that I used. Also I used escarole instead of kale. The beef broth gave it a much more savory taste with the chicken. This is. going in my recipes book.
I made this tonight, using homemade chicken stock, delicious!
This is the best! I used chicken stock though.
search bone broth rather than beef broth
Looks great, can’t wait to make!
This app drives me crazy! If I don’t immediately go to Nancy’s page and save the recipe, or I don’t know the name of the show, it’s nearly impossible to find recipes.
In the recipe above, all I wanted was her beef broth recipe. I didn’t see that it was a chicken soup recipe when watching the show. Try to search beef broth and you cannot find it.
I saw this on TV this morning and I knew I had to make it. My husband is in the hospital so I knew I needed an easy and healthy recipe to make for my family and for when he comes home tonight. Not only was it easy to make it is by far one of the tastiest soups I’ve ever made. I didn’t make my own beef broth, just used the store bought kind and it works out great. Simply delicious!!!!