Simple Bone Broth Soup
- 2 cups bone broth
- 1 cup chopped green veggies such as bok choy, cabbage or kale
- 1/2 cup frozen carrots (fresh are good too, but they take longer to cook)
- Frozen cooked shrimp (defrosted) or leftover diced chicken
- Starch (optional): leftover rice or potato or sweet potato
- Fresh herbs: cilantro or mint or parsley
- Acid: squeeze of lime juice or a little apple cider vinegar
- Salt or fish sauce to taste
Heat the broth and cook the chopped green veggies until soft, 5-10 minutes. Add carrots and heat until warm. Pour the simmering broth over the remaining ingredients. It’s that simple and you can endlessly improvise.
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Simple Bone Broth SoupJanuary 10, 2024
