Using my whole chicken method to make chicken meat stock and bone stock as a base you can make countless soups. A whole organic pastured chicken costs me in Washington state and California state anywhere from $8.00-$17.00. I usually stock up when they are on sale which is fairly often. From that one chicken, I get the meat, 3-4 quarts of meat stock, and 3-4 quarts of bone broth. I usually use 2 quarts of the meat stock to make soup for that night’s dinner. I store the rest of the meat stock in pint jars for sipping on for the week. I freeze half of the bone stock and put the rest in pint jars for sipping or making rice for my boys for the week.
Above are my recipes on how to make your meat and bone stocks. Once you have it down each Saturday or Sunday you can prep for the week easily and without stress.
Versatility is key to using a recipe and incorporating it into your weekly schedule. I don’t want to eat exactly the same thing week after week. I also want to take advantage of what is on sale, seasonal, and looks the best in the store as far as vegetables. I take this recipe for meat stock and half the chicken from the stock, I store the rest of the meat in the fridge for another meal like a casserole or for salad toppings, and make up a new soup weekly!
A few ideas on soups! We don’t eat a lot of grains or beans but of course, add them if you do! MIx and match and have fun.
Carrots, celery, onions, zucchini, topped with avocado, sour cream, and hot sauce.
Tumeric, pepper, red and orange bell peppers, and cauliflower.
Cauliflower, potato, and cheese. ( leave the chicken in or out)
Tomato paste, black olives, and as many vegetables as you can fit.
Diced tomatoes, a handful of polenta, and green olives.
Yams, soy sauce, green onions.
Navy beans, greens, and chili pepper flakes.
Barley, frozen cubed squash, and ground beef ( leave the chicken out for another meal)
Zucchini, tomato, corn.
Corn, potato, green chilies ( leave the chicken in our out)
Zucchini, lemon juice, oregano, parsley, thyme, and rosemary.
Broccoli and cheddar ( bacon anyone?)
Cooking any root vegetable or squash in the stock and blending it would make beautiful fulfilling pureed soups that are great for breakfast or lunch.
It is a great base for ramen or pho.