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Sometimes I add chicken to this one. - Jenna Olson

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The Best Minestrone Soup Recipe | Ambitious Kitchen

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Vegetarian minestrone soup packed with veggies, pasta & kidney beans simmered in an italian tomato broth. The best minestrone soup recipe!

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A favorite from my mother-in-law.
-Jenna Olson

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My grandma's recipe. So simple, so delicious. I use stock instead of water & bouillon.
-Jenna Olson

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Braised Chickpeas with Squash  Prep Time: 30 

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Braised Chickpeas with Squash  Prep Time: 30 

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Ingredients

1/4 cup extra-virgin olive oil

1 large onion, chopped

2 large or 4 small carrots, chopped

2 stalks celery, chopped

Kosher salt

Pinch of cayenne pepper

Freshly ground black pepper

4 cloves garlic, minced

1 cup dry red wine

1 small butternut squash (about 1 pound), peeled and cut into 1 1/2-inch cubes

1 14-ounce can diced tomatoes

2 cups vegetable broth

2 15-ounce cans chickpeas, drained and rinsed

2 sprigs rosemary

2 bay leaves

Chopped fresh parsley, for topping

Bread, for serving

Directions

Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it’s time to move it to the oven.)

Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it’s reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.

Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!    https://www.foodnetwork.com/recipes/braised-chickpeas-with-squash-7231436

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1. Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it's time to move it to the oven.)

2. Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it's reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.

3. Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!

Photograph by Ralph Smith

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Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes.

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Yields 6-8 servings
1 tablespoon butter
2 tablespoons olive garden
4 large onions (about 2 1/2 lbs), thinly sliced
4 garlic cloves, finely chopped
1 teaspoon sugar
1/2 teaspoon dried thyme
2 tablespoons flour
1/2 cup dry white wine
6 cans Campbell's beef broth
3 tablespoons brandy (optional)
6 - 8 thick slices french bread, toasted
1 garlic clove
12 ounce Swiss cheese, grated

In a large heavy dutch oven pan, heat the butter and oil over medium-high heat; add the onions and cook for 10-12 minutes until they are softened and beginning to brown. Add the garlic, sugar, and thyme; continue cooking over medium heat for 30-35 minutes until the onions are well browned, stirring frequently. Sprinkle over the flour and stir until well blended; stir in the white wine and broth, bring to a boil. Skim off any foam that rises to the surface, then reduce the sliced french bread on a cookie sheet and toast both sides; rub each slice of toasted french bread with the garlic clove. Place 6 or 8 ovenproof soup bowls on a bakind sheet and fill about three-quarters full with the onion soup. Float a piece of the toast in each bowl; top with grated cheese, dividing it evenly and broil about 6 inches from the heat for about 3 to 4 minutes until the cheese begins to melt and bubble. Enjoy!

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Make this Easy Slow Cooker / Crockpot Borscht for dinner tonight! This soup is loaded with healthy vegetables. Add a dollop of sour cream and some fresh dill and you have yourself a delicious meal!
We've had the coldest fall I can remember. September came in like November, with grey skies and snow. I was really hoping for a sunshiny and warm September that would make it feel like summer had been extended for a few weeks, but that's not what we got, and that's ok. The one good thing about this weather is that it inspires me to get out my crockpot and make warm & hearty meals like this Borscht.

I originally found this Borscht recipe in the cookbook The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson, and have made it quite a few times over the years. With a few revisions made over time, this recipe is now one of my most favourite soup recipes. It's hearty, healthy and so easy to make. And as a major bonus, everyone in my family also loves it...even our pickiest eater!

This soup is chock full of vegetables...beets, carrots, onions, garlic and potatoes. Top it off with dollop of sour cream and some fresh dill and you the most delicious soup. So, so, so gooooood!

Look at that gorgeous beet colour! So healthy and so good. I hope you try this recipe and enjoy it as much as we do.

I also love that this soup makes a BIG batch. I freeze half for busy winter nights.

Easy Slow Cooker / Crockpot Borscht

Make this Easy Slow Cooker / Crockpot Borscht for dinner tonight! This soup is loaded with healthy vegetables. Add a dollop of sour cream and some fresh dill and you have yourself a delicious meal!

Recipe adapted from The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson, www.robertrose.ca

- - - - - - - -

Have a delicious day!
This post was originally published in 2013, but I have recently updated it with new pictures!

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Make this Easy Slow Cooker / Crockpot Borscht for dinner tonight! This soup is loaded with healthy vegetables. Add a dollop of sour cream and some fresh dill and you have yourself a delicious meal! We've had the coldest fall I can remember. September came in like November, with grey skies and snow.

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My favorite soup!

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This post may contain affiliate links. Please read my disclosure policy.
My favorite cozy chicken and wild rice soup recipe is made with the most delicious creamy broth, a generous helping of veggies and greens, plus the classic chicken and wild rice that we all love!
For those of you who are also craving some cozy comfort food right about now, I vote we return to a classic today that's always good for the soul...

...a warm, hearty, oh-so-delicious bowl of chicken and wild rice soup. ♡

My favorite chicken wild rice soup recipe is full of all of the tender chicken and hearty wild rice that we all know and love. But I especially love this version because it's also loaded up with lots of veggies and greens too. Plus it's also made with the most delicious rich and creamy rosemary broth that's lightened up a tad by using milk instead of heavy cream.

I typically make this soup on the stovetop, but I've included an Instant Pot option below as well. Plus I've also included options for how to make this soup gluten-free (or even vegetarian), different seasonings you can use, other ingredients you can swap in or swap out, plus my favorite ingredient to add to this soup when I'm feeling indulgent (hint hint: it's bacon).

Alright, let's make some chicken and wild rice soup, friends!

Chicken and Wild Rice Soup Ingredients:

A few quick notes about the ingredients you will need to make this chicken and wild rice soup recipe! (As always, full ingredient amounts and instructions are included in the recipe at the bottom of this post.)

Mirepoix: We will use the classic mix of carrots, celery and onion as a base for this soup - sautéd in butter or olive oil until softened.

Garlic: And lots of it, to add rich garlicky flavor to the broth.

Flour: I used all-purpose flour to thicken this soup, but see the alternative options below for gluten-free thickeners you can use instead. (Or you can omit the thickeners and just enjoy the thinner broth on it's own, which is equally delicious!)

Chicken stock: Or veggie stock, whichever you have on hand.

Chicken: I typically just toss two boneless skinless chicken breasts into the soup, which cook along with the wild rice, and then shred them afterwards. But you also have the option to pre-dice the raw chicken and then add it to the soup. Or you can just add in precooked diced or shredded chicken that you have on hand instead.

Mushrooms: I like to use baby bella mushrooms in this soup - either diced or thinly sliced - but you can omit them if you don't like mushrooms.

Wild rice: As always, be sure to double-check that you are using 100% wild rice and not black rice (which will turn the soup purple!). Or, you are welcome to use a wild rice blend too.

Rosemary: I add a tablespoon (or more, if you'd like!) of finely-chopped fresh rosemary to this soup. But you could also sub in 1 teaspoon (or more) of dried rosemary, if that's what you have on hand.

Bay leaves: Whose flavor really enhances this broth.

Milk: I used whole cow's milk in my soup, but you could also use any other plain plant-based milk that you prefer.

Baby spinach: Just to sneak some greens into this soup too! I like to add chopped baby spinach, but you could also use collard greens or kale.

Salt and pepper: As always, for seasoning.

How To Make Chicken Wild Rice Soup:

To make this chicken wild rice soup recipe, we will simply:

1. Sauté the veggies. Melt butter or oil in a large sauté pan over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally. Add in the flour and sauté for 1 more minute, stirring frequently.

2. Add in the next round of ingredients. Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, bay leaves and stir to combine.

3. Simmer. Let the soup continue cooking until it reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 30 minutes or until the wild rice is tender - being sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.

4. Shred or dice the chicken. Use tongs to carefully transfer the chicken breasts to a clean plate. Then you can either dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.

5. Add the remaining ingredients. Stir in the milk and baby spinach until combined.

6. Season. Remove and discard the bay leaves. Taste and season the soup with however much salt and black pepper you think it needs.

7. Serve. Serve warm and enjoy!

Possible Chicken Soup Variations:

There are so many delicious ways that you can customize this soup, so please feel free to get creative and add in whatever favorite ingredients you have on hand! For example, feel free to...

Make it in the Instant Pot or Crock-Pot: See instructions in the recipe box below.

Make it gluten-free: Omit the all-purpose flour, and make a cornstarch slurry (with equal parts cornstarch and cold water whisked together) to thicken the soup instead. Once the rice has cooked, add in 1-2 tablespoons of the slurry to the soup at a time until the broth reaches your desired level of thickness.

Make it vegetarian: Feel free to sub in a can of chickpeas in place of the chicken (and veggie stock in place of chicken stock) to make this soup vegetarian. Or I would also recommend my vegan Cozy Autumn Wild Rice Soup recipe, which is made with a base of sweet potatoes and coconut milk.

Skip the thickener: If you would like a thinner broth, feel free to omit the flour (or cornstarch) altogether. You can also use an immersion blender to just purée some of the broth (be sure that the chicken has been removed when you do this) to thicken the broth a bit, if you would like.

Add bacon: If you really want to amp up the flavor of this soup, I highly recommend frying 6-8 slices of bacon at the beginning of the recipe. Then remove and crumble the bacon to use as bacon bits to garnish your serving bowls, and use the leftover bacon grease to sauté the veggies (instead of the butter or oil).

Use Old Bay: In place of the rosemary, I also love using 1 1/2 tablespoons of Old Bay Seasoning to give this soup more of a Cajun twist. Trust me, it's delicious!

Use different greens: Collards or kale would also be delicious in place of the spinach.

Use different rice or orzo: Feel free to sub different kinds of rice or orzo pasta in for the wild rice, if you would like. Just note that the cooking time will be different depending upon which type of rice/pasta that you choose.

Print

Chicken and Wild Rice Soup

Author: Ali

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hour

Yield: 6-8 servings 1x

Bay Leaves Buy Now →

Dutch Oven Buy Now →

Wild Rice Buy Now →

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Chicken and Wild Rice Soup Recipe - Gimme Some Oven

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The BEST chicken and wild rice soup recipe -- made with a creamy rosemary broth, extra veggies and greens, and the hearty chicken and rice we all love.

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It is pretty good ;)

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You can cook this with whatever you have on hand right now.

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https://www.meghantelpner.com/blog/hiding-the-veggies-soupy-style/

I made this last night and its so good. I even added an egg and a little extra lemon to my bowl and made it Avegolemono style.

- Kristina Mattson

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We all have those veggies we don't really like. The ones we know are great for us, but for whatever reason, they just aren't the ones we would ever reach for when we are staying on our game and desiring a healthy snack.

For me, it's carrots and celery. I wish to bits that a handful of carrots were a desirable snack for me but they just aren't. Maybe it's because they're so freaking hard and I have wires cemented to the back side of my front and bottom teeth, a souvenir of the years of braces. Every time I bite into one of these shard-of-glass like veggies I am fairly sure they are going to crack off that cemented wire and I will find myself back in the orthodentist's chair with one of those big plastic speculum type deals stretching my mouth unnaturally far from my face, all while surrounded by twelve year olds.

Anywhoozits, what I'm saying is that even me, a nutritionist, has veggies I have to sneak in to my foods. There are ways that I can get these down. Now, if there are one or two vegetables that you absolutely despise, don't stress it. Just eat a variety of everything else and you will be a-ok.

If you do want to give a go at the despised veg, my best tip is to hide them in foods you heart to bits. Chop'em up real small and add them to green, grain or mixed bean salads. Mix'em up in your burgers (veg or otherwise). It's amazing how many broccoli stalks I have fed to friends and family without them knowing it simply by grating them up and tucking them away in some falafel or veggie burger. Of course there is always the smoothie solution. A couple leaves of kale will get mixed right in and you won't even know they're there.

My favourlicious way to sneak the veggies into the diet is in soup. I love hearty, thick, chunky and/or creamy pureed soups. Getting on in to these chillier days, soup becomes a staple in my fridge with leftovers stored in the freezer. The recipe I am sharing here is a great one to whip up at the end of the week, tossing in all your odds and ends scraps of vegetables, some water, lemon juice, lentils and you are laughing all the way to the veggie police. You'd certainly have had your share!

Lemon Lentil Vegetable Soup

Author: Meghan Telpner

Total Time: 40 mins

Yield: serves 6

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We all have those veggies we don't really like. The ones we know are great for us, but for whatever reason, they just aren't the ones we would ever reach for when we are staying on our game and desiring...

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https://www.thepioneerwoman.com/food-cooking/recipes/a9492/corn-chowder-with-chilies/

I make this but will sub in homemade cashew cream instead of the heavy cream, and oil for the butter to make this dairy free.
- Kristina Mattson

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This is to die for.

It's just a regular corn chowder made with fresh corn shaved off the cob, which is yummy enough as it is. But throw a little bacon in with the onions as its base and add in a couple of different kinds of chilies? Takes it over the top. I also stir in a little secret ingredient to thicken the soup-I'll show you what it is in a second.

Make this soup soon.

Your happiness depends on it.

Start with some bacon pieces. I just open a package of bacon and lop off the ends; that's easier for me than peeling off a couple of strips and cutting them up. Then I just store the rest in a large zipper bag until, well, probably later that day since bacon is pretty much a member of our family.

You want to wind up with very small pieces of bacon-1/2 inch or smaller.

Grab some corn. Shuck it.

Use a very sharp knife to slice off the kernels.

You could easily use frozen corn if that's all you can get your hands on. The soup will still be yummy!

Chop up some onion.

Now throw the bacon into a pot or dutch oven. Cook it over medium heat until the fat starts to render.

Throw in the onions...

Stir and cook the bacon and onions for a couple of minutes

When the onions start to get soft, throw in a pat or two of butter just for a little flavor.

Next, throw in the corn! Stir it around for a minute or two just to get it going.

Crack open a can of chipotle peppers.

They're packaged in adobo sauce and smell really smoky. They'll add spice and an interesting flavor to the chowder.

Mince up a couple of peppers-more if you like things really spicy.

Two added puh-LENTY of spice for me.

Now, stir it all around and cook for about a minute...

Then pour in a good amount of low-sodium chicken broth. Make sure to use the low-sodium stuff.

Next, add in some cream. Don't look at me like that-just close your eyes, say a Hail Mary, and go for it.

Add in a little salt...

Then stir it all to combine.

Next, throw in some chopped green chilies. They add a lovely flavor, too!

Finally, and I know this seems weird but I'm weird so it's totally authentic, throw a little cornmeal into a bowl.

Add a little water and stir it together, then pour this into the soup. This'll serve as a thickening agent, but it'll also give the chowder a lovely corn flavor.

I would normally use masa (corn flour, sold in the Mexican aisle of supermarkets) for this, but I didn't have any.

(I always add a little masa to my chili. Yum.)

Bring the soup to a boil, then cover it and simmer for about 15 minutes.

This smells so, so good. Imagine if you will: Bacon. Onions. Broth. Cream. Corn. Chilies. Wonderfulness.

I must have some.

I must have some now.

Oh, goodness.

Oh, my.

This was so incredibly delicious. You'll absolutely love it, my friends.

Enjoy this!

(And be sure to serve it with crusty bread.)

(You'll just have to trust me on this.)

Here's the printable:

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This is to die for. It's just a regular corn chowder made with fresh corn shaved off the cob, which is yummy enough as it is. But throw a little bacon in with the onions as its base and add in a couple of different kinds of chilies?

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https://thecleaneatingcouple.com/easy-crockpot-bone-broth/

Save all those chicken bones and veggie scraps (avoid brassicas and potatoes) in a bag and stash in your freezer. Once full transfer it all to a crock pot, add water to cover and simmer on low for 12-18 hours. I also like to add a couple tablespoons of ACV, supposedly this helps the bones demineralize into the water.

Click the link for more details.

Kristina Mattson :)

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This Easy Crockpot Bone Broth recipe is made from the scraps of a whole chicken, some veggies & spices in the slow cooker! Paleo, whole30 & budget friendly! This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links. This post was originally shared in 2018 but has since been updated
Once you give this Easy Crockpot Bone Broth a try, you're going to fall in love!

It's no secret that bone both has become increasingly popular over the past few years. You can now find bone broth at basically any grocery store, online, or even in some cafes/restaurants!

But.. you might be wondering.. what IS bone broth?

What is bone broth?

Bone broth is the SAME thing as chicken stock or broth.

At it's core, bone broth is really just soup made probably the same way your grandma used to make it... with bones that were either leftover from a meal, or that she got from a butcher (our gram's still make it like this!).

The bone and vegetables cook low and slow, creating an extremely nutrient dense, delicious broth.

You might be thinking.. if it's broth.. what is so great about it? I wrote this entire post about Bone Broth Benefits, but I'll outline them here.

Many people drink bone broth because it's so nutrient packed. When the bones are cooked low and slow they release their naturally occurring collagen + gelatin which is thought to be great for your gut health, skin + nails!

P.S. - If you love crockpot recipes, check out these 45 Healthy Crockpot Recipes!

Bone Broth Benefits:

'Gut' health- If you look online you'll find many people claiming they have a 'leaky' gut. While this isn't a medical term, it is a real thing. Many people have chronic stomach pain, issues, or intolerances, coming from an unknown cause. Some holistic health coaches believe that these issues stem from small holes in the intestines. Bone broth is filled with gelatin and collagen, which many health coaches claim can help repair these holes, and alleviate stomach issues. ( Source)

Fuller skin, lips, and healthier hair - When made with specific types of bones, broth can be loaded with collagen. Collagen allegedly helps to fill out the cells, and can give your skin a fuller, brighter appearance.

Strong joints - You may not be worried about your joints just yet, but if you're older, or experience joint pain due to an injury or exercise - you've probably heard of or taken glucosamine. Most drug stores sell glucosamine in a liquid form or pill, and it can help protect your joints from pain and keep them healthy.

Amino Acids-Amino acids are great for helping recover from your workout, but they can also help in a number of other areas including digestion and organ function. Most bone broths have a high level of Glutamine, Arginine, Proline and Glycine.

Yes, bone broth certainly requires a little bit of time and patience to make, but it really requires no labor and is incredibly easy to do! If you have a crockpot.. and leftover chicken (or chicken bones!) you'll be good to go!
If you're looking for other slow cooker recipes - check out these 28 Delicious Paleo Crockpot Recipes.
Ingredients for bone broth:
To make bone broth, you really only need:
However, I like to throw in some extra veggies and herbs for flavor. Here I have some carrots, onions + celery as well as some thyme + rosemary.
Other helpful tools: crockpot, strainer, nut milk bag, souper cubes (for storing)
Making the bone broth is really as easy as just filling your pot with water, and turning it on!

How to make crockpot bone broth:

1. Add all ingredients to a crockpot (bones, scraps, fat, etc). Cover with filtered water and cook on low for at least 12 hours (16-18 is best).

2. You may need to adjust the amount of water depending on the size of your crockpot. You can fill to the top of the crockpot!

3. Allow broth to cool slightly, and run through a fine mesh strainer into a large pot or container.

4. Storage: Store in airtight containers for up to 4 days, or put in the freezer until ready to use!

5. Optional, but recommended: Carefully remove carrots, onions + celery from the strainer and place into blender. Puree in blender until smooth (You may need to add a little broth to the blender depending on it's power)

6. Stir veggie puree into strained broth and store in the refrigerator or freezer.

Substitutions for bone broth:

Bones - You can use any bones.. chicken, beef, or turkey will all work. We also have a Turkey Broth, Homemade Beef Bone Broth and Homemade Chicken Broth recipe.

Veggies - Carrots, celery, onion and garlic add flavor to the broth but are not necessary

Seasonings - You can add salt, pepper, or whatever other herbs you'd like to the broth. We love to throw thyme + rosemary into our broth!

Apple cider Vinegar - Some people add apple cider vinegar to their broth to help coax the nutrients out of the bones. This is not necessary, but if you'd like to add it - feel free!

What kind of bones should you use for bone broth?

My favorite way to make bone broth is with leftover bones from a whole chicken. After I've cooked the chicken, everything goes in the slow cooker and gets turned into broth!

You can use chicken, beef, turkey or pork bones. They can be raw, or cooked.

(This broth has a more orange color because the broth has been blended with carrots, celery + onions)

I make my Easy Crockpot Bone Broth a little different from other people. Most people just strain the broth after it cooks + use/drink that. I take the veggies that cooked with the bones + puree them up to make the broth extra nutrient dense!

I find it adds even more flavor, and who doesn't want to sneak in extra veggies?! You have to give it a try!

Can you cook bone broth for too long?

Technically, yes. If you go past the 24 hour mark - your broth might wind up turning out bitter or getting a weird flavor. I normally cook my slow cooker bone broth for about 18-20 hours, and have never had an issue with it, but I wouldn't cook it for any longer!

Do you need to roast the bones for bone broth?

It depends. If you have already cooked a whole chicken, turkey, etc. You don't need to roast the bones.

However, if you're using raw bones (specifically beef) you should roast them. I like to quickly boil raw beef bones and then roast them at about 400 degrees for 20 minutes to remove any impurities from the bones. It results in a clearer broth and more flavor. Check out our Beef Bone Broth recipe for more details

Can you reuse the bones in bone broth?

People say that you can reuse the bones for bone broth, but I've never had success with this. Typically after cooking once, the bones are nearly disintegrating.

Whenever I've reused them, the broth has not been as gelatinous or flavorful as the first time using them!

My bone broth didn't gel?

It's ok if your bone broth doesn't gel, and rest assured it will be just as nutritious! Certain bones/cuts of meat can create a more jello-like consistency with the broth.

You could also have added a little bit too much water. Either way, don't worry - and enjoy it!

Can you freeze bone broth?

You can freeze bone broth, and you probably will have to because this makes a lot!

I freeze my bone broth in glass mason jars, plastic containers, or ice cub trays. These silicone molds for soup are also a great way to freeze bone broth. Code CLEANEATINGCOUPLE works to save $$

Freezing in glass: I don't recommend freezing in glass. Liquid expands and it's very easy for it to crack. To freeze in glass, fill the bottle leaving about 1-2 inches of room - do not fill to the top because the liquid will expand as it freezes. Put them in the fridge and allow them to completely cool.

Once they have been in the fridge for at least 5 hours and are cold, you can transfer to the freezer. I leave the lids off and allow the jars to freeze completely, then add the lids on.

To defrost, I simply take out and put in the fridge the night before, or run under warm water.

Ice cube trays: I also like to freeze bone broth in ice cube trays. This is perfect for when you're making a dish and only need a little bit, but don't want to defrost a whole jar!

How long does bone broth last?

Bone broth will last 6-7 days in your refrigerator. If frozen, it can last up to a year - but I'd recommend using it within 6 months for freshness!

Can you make this bone broth in the instant pot?

Yes, you can! I prefer to cook my bone broth in the slow cooker, but you can cook this in your instant pot for 120 minutes on high pressure, and let it naturally release. You can see our instant pot bone broth recipe here.

Depending on the size of your instant pot, you may need more or less water. Make sure you DO NOT fill above the max fill line! Leave about an inch and half before the max fill line.

Ways to use Crockpot Bone Broth

You can use bone broth in so many different ways. Here are some of my favorites:

As the base of a delicious soup

Pour it in a mug and drink it up! It's packed with protein + veggies and so cozy.

Add to sauces or stir fry's for flavor

Use in place of water or regular cooking stock

Freeze it to have for a quick dinner or meal (or for when a cold comes on!)

We hope you love this as much as we do! We make this year round (basically anytime I cook a whole chicken!) and it's a staple in our kitchen/freezer. I think you'll be pleasantly surprised with how easy + delicious it is!

Recipes that use this Easy Crockpot Bone Broth

You can use bone broth in so many things. Here are some of our favorite recipes that use crockpot bone broth.

Favorite Recipes From The Clean Eating Couple

Easy Crockpot Bone Broth

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This Easy Crockpot Bone Broth recipe is made from the scraps of a whole chicken, some veggies & spices in the slow cooker! Paleo, whole30 & budget friendly! This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.

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https://www.themediterraneandish.com/roasted-carrot-soup/

▢ 3 lb carrots peeled

▢ Greek extra virgin olive oil

▢ Salt and pepper

▢ 4 garlic cloves chopped

▢ 1 teaspoon grated fresh ginger

▢ 5 ½ cups broth divided

▢ 1 teaspoon ground coriander

▢ 1 teaspoon allspice

▢ 1 ½ cup unsweetened half and half or heavy cream, if you like

▢ Fresh mint for garnish optional

Instructions

Preheat the oven to 425 degrees F.

Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.

Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.

Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.

Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.

Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!