Chicken Bone Broth Soup

Introduction

Hello Friends!
Fall is here ya’ll, at least here in Colorado and honestly I am loving every bit of the cool mornings. This time of year gets me in the mood to be more in the kitchen and sitting around the dinner table with my family and some comfort food. How about you?
I ask you all this week to consider taking connecting to the next level (safely). I recently spoke with a senior community and was saddened to hear of the mental decline our seniors are facing. So many have been in some kind of isolation for 7 months now. 7 MONTHS! I know I can often take for granted the ability to even walk around my own home or get out of the house to pick up groceries, but for many this isn’t even an option. 
We are looking to come up with ideas to connect with those in senior communities through the following:
  • Colored drawings
  • Video messages from our children
  • Letters
  • Providing books or puzzles
  • Outdoor parades
  • Therapy Animals
  • Mini Concerts  
  • Outdoor Caroling
If you are looking to connect or would like to participate in anyway, please reach out to us. Also if you need someone to send a letter to, again contact me and I will get you an address.
Hugs, 
Claire Richardson
Notes for the Recipe:
  • The broth recipe can be done over the stove or in a crockpot.
  • We used noodles, diced carrots, diced celery and the diced chicken to put into our soup.
  • The dessert recipe is AMAZING (Thanks Kasey)!

The questions we provide are great for both adults and children. You can start with the question and answer it for yourself, and then answer it about your kids if they can’t answer it themselves.

1) What is your favorite fall activity?
2) What is your favorite season and why?
3) When you were a child what did you love to do in the fall (activities, sports, jump in leaves…)?
Story About Kasey
As I’ve mentioned before our family beach trips to North Carolina are my favorite! During this time we get to stay with my cousin Sam, his amazing wife Kasey (who provided this week’s recipe) and their 3 children. It’s always a week of wishing it wouldn’t end, learning so much about one another and having the best slow-down-quality time with them and the rest of the family. Kasey and I have formed an incredible bond the past 5 years not only doing life together but meeting weekly with another dear friend for bible study. I could not be more grateful for her help in learning, helping me walk with the Lord and being there for any kind of advice.
Chicken Bone Broth Soup
Cooking Time: 24-48+ hours
Ingredients:
  • Whole roasted chicken carcass
  • 2 cups chopped or baby carrots
  • 1 cup chopped celery
  • 1 whole onion, peeled and chopped into large chunks
  • 5-10 garlic cloves, flattened
  • Salt (preferably pink Himalayan salt)
  • 2-3 whole dried bay leaves 
  • 1 tbsp apple cider vinegar (with the mother), optional 
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 tbsp dried parsley 
  • 2 tbsp dried oregano 
Optional add-ins:
About 2 cups cooked and shredded/chopped chicken 
1-2 cups frozen peas
About 2 cups cooked rice or pasta 
Directions:
Put a whole roasted chicken carcass with most of the meat removed in a large pot. Add two cups of chopped or baby carrots, one cup of chopped celery, one whole onion, peeled and chopped into large chunks, and 5-10 flattened garlic cloves. Cover entire carcass with water and season liberally with salt (pink Himalayan salt is preferred). Add two or three whole bay leaves and a tablespoon of apple cider vinegar (sometimes I omit the ACV). Turn burner on high heat until water is at a rolling boil. Then, turn down low heat and allow to simmer for 24-48 hours, stirring every few hours. (If preferred, this can also be done on the low setting of a crock pot.)
After 24-48 hours of simmering, take soup off heat and prepare for the real work: combing through for bones. I use a strainer spoon and tongs to scoop through the entire pot and pick out every little bone I find. This process can take a while; I think it usually takes me about 30 minutes. This can also be done by simply straining the entire pot of soup and later adding some of the vegetables back in. 
After removing all of the bones, add in black pepper, onion powder, garlic powder, dried parsley, and dried oregano, along with any chosen add-ins: cooked chicken, frozen peas, cooked rice or pasta, etc. This soup is extremely customizable. Add any extra salt after add-ins, if desired. Cook on medium heat until everything is incorporated and cooked to your taste. 
Serve hot with warm, fresh bread with butter for a serious comfort food dinner!
Crème De Mint Bars
Shared by: Kasey Spivey
Ingredients: (Base Layer):
  • 1 cup flour
  • 1 cup sugar
  • 4 eggs
  • ½ tsp salt
  • ½ cup butter (1 stick)- softened
  • 1 ½ cup Hershey syrup
Ingredients (Mint center):
  • 2 cups powdered sugar
  • ½ cup (1 stick) butter-softened/melted
  • 2 tbsp crème de menthe Or
  • 1 tbsp water
  • ¾ tsp peppermint extract
  • 3-4 drop green food coloring
Ingredients (Top Layer):
  • 6 tbsp butter
  • 1 cup semi-sweet chocolate chips
Instructions:
  • Grease a 13X9X2 pan. Pre-heat the oven to 350 degrees.
  • For the base layer: Combine the flour, sugar, eggs, salt, butter and Hershey syrup in a medium bowl.
  • Beat until smooth and pour into prepared pan.
  • Bake for 25 minutes or until top springs back when touched lightly in the center.
  • Cool completely.
For the Mint center: 
  • Melt butter and combine with the remainder ingredients. 
  • Spread on top of cooled base layer.
  • Cover and refrigerate for at least 30 minutes.
For the top layer glaze:
  • In a pan over low heat melt the butter and chocolate chips.
  • Allow to cool.
  • Pour and spread over chilled 2 layers.
  • Cover and refrigerate for 1 hour before serving.
Keep covered and store in fridge.