It’s no surprise that I love my slow cooker. My top three appliances that I use the most would be my slow cooker, food processor, and Vitamix. It’s hard to say which I use the most, but I love my comfort food, and soup is my favorite kind of comfort food even in the summer. It’s just a bonus that it happens to be healthy too 🙂 I made this with bone-in skin-on chicken breasts for the shredded chicken and pastured chicken feet I brought back from my mom’s favorite farm in New Jersey. The chicken feet add gelatin, which makes this dish crazy good for your health so don’t skip it! Trust me your hair, skin, and nails will love you.
You could also skip the chicken breasts and carrots and just drink this as a bone broth with your favorite mug. The herbs used to flavor the broth are all anti-inflammatory, so it not only tastes great but they all have added health benefits as well.
- 1 lb of chicken feet
- 2 bone-in skin-on chicken breasts
- ¼ tsp black peppercorns
- 2 cinnamon sticks
- 5 cloves
- 12 cups of water
- ½ white onion diced
- 1 tbsp sea salt
- ¼ tsp tumeric
- ½ tsp teaspon crushed garlic
- 2 cloves of garlic halved
- ½ tsp crushed ginger
- 2 slices of ginger
- 1 small carrot (for slow cooker)
- 3 carrots (per bowl of soup 18 total)
- Throw all ingredients into slow cooker.
- Cook on low for 12-14 hours
- Remove and shred chicken breasts, set them aside.
- Strain out broth, set aside.
- When ready to eat soup, chop carrots and cook in broth until desired firmness approximately 15 minutes on stovetop on low.
- Add in shredded chicken.
- Season with fresh ground black pepper and sea salt to taste.
Owo.
Dear, it’s very beautiful to see. I like your explanation. can I make it without cloves?
Definitely!
Love this soup! Ymmm