Put Chicken (I used thighs with skin and bones) in slow cooker, fill with water and cook for several hours until chicken is cooked. Remove chicken, let cool. Remove skin and bones from meat. Discard skin. Put bones back into slow cooker with broth and add 2 tbsp apple cider vinegar. Put chicken meat into airtight container in the refrigerator. Allow bone broth to simmer overnight in slow cooker, no less than at least 24 hours from when you first put the chicken in to cook. Remove bones.
Following is what I used but you can use whatever you have. This recipe is very forgiving, it’s not precise. Adjust it to your own taste!
Saute 1 large chopped onion with 1-2 tbsp olive oil and a couple dashes of himalayan pink salt in a large pot. Add about 15 cloves of smashed, roasted garlic, 1 tbsp chicken better than bouillon, 1 small can of chopped green chilis, juice of 1/2 lemon, 2 dashes of hot sauce, himalayan pink salt, black pepper, and herbs of your choice such as sage, turmeric, rosemary, thyme, oregano, cumin, cilantro, parsley, onion powder, and garlic powder. Stir to mix. Add chicken meat (torn into large chunks) and your desired amount of the bone broth. Simmer covered for 30 minutes or more.
Freeze any leftover bone broth in serving sized containers.
Options for soup:
Add Vegetables of your choice with the onion to saute and add enough cooking time to cook vegetables through
Add Cooked or Canned Beans and Fresh, Frozen or Canned Greens
Prepare Rice or Pasta separate and add into bowl with soup but don’t put it into pot of soup
Add bisquit dough by small spoonfuls into pot of soup, cover and simmer until dumplings are cooked. Use a lot more broth if making dumplings because they will absorb A LOT of it
Serve with tortillas, cornbread, bread, or crackers.
For Tortilla Style Soup serve with tortilla chips, diced avocados, lime wedges, and fresh cilantro (optional)
