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Nutritious soup stock



  • 1 organic roasted chicken deboned
  • 1 large onion
  • 2-3 whole unpeeled carrots
  • 4-5 ribs celery with leaves
  • 1 tbsp dried parsley
  • cover with filtered water


  • Bring to a simmer but do not boil.
  • Cover with a lid and simmer up to four hours.
  • After four hours, strain the broth by pouring through a strainer into a clean pan.
  • Discard the veggies and chicken bones.
  • Fill the sink with water and ice, place pan of broth into sink to cool quickly.
  • If you are going to store the broth pour into clean freezer proof containers in no more than 2 cup increments (to make it easy to thaw).
  • Create a warm, nutritious and satisfying soup or gravy with this homemade soup stock.