Hey friends! How’s the week going? Hope that everything is going well for you. We are doing the usual fun rotation of swim lessons, gymnastics, training, playing, errand-ing, you know how it goes. It’s nice to fall into a somewhat routine again, and nice to be back on the meal prep train.
We were a little bit delayed this week, since I didn’t end up prepping until Monday instead of the usual Sunday. Better late than never, right??
(Cooking chicken in the Instant Pot)
We’ve been hit with a cloudy and cooler spell -it’s beautiful!- so I knew that soup had to be somewhere on the menu. I love making a giant batch of soup to last the week, especially because the girls go crazy for it, but usually by day 3, I’m kind of *over* eating the same combo.
Create different base combos,
store in the fridge,
and when you’re ready to eat, add hot bone broth,
There’s nothing cozier than curling up on the couch with a mug of veggie, chicken, and herb-packed soup. It’s also kind of exciting to have a different flavor to look forward to each time.
The funny thing about this post is that they aren’t really *recipes*. It’s just like “here are some things that are good with bone broth” but I thought it was exciting because I mostly enjoy bone broth by itself. I love it warmed in a mug, and will occasionally get crazy and add it to Instant Pot dishes and sauces. It never really dawned on me to use it in single-serving soups. You know, use it like BROTH.
I promise I used to be smart, but when I had kids, I birthed my brain. I’m still hoping for it to return.
Chicken and veggie bone broth soup in a jar [3 different flavors]
Cooked chicken (cut into bite-sized pieces)
Roasted veggies (any combo you love! I did the usual zucchini, onion, carrots, celery, and sweet potato)
Fresh herbs: thyme, rosemary, basil
Thin-sliced, cooked chicken
Toppings (after serving): basil, lime juice, sliced fresh jalapeños, scallions
Shredded cooked chicken
1 heaping tablespoon of your favorite salsa
Before serving, add tortilla chips and the chicken to the bowl, and top with hot bone broth.
Toppings: avocado, fresh lime juice, cilantro
To make your combos, place as much of each ingredient into each jar or container, then seal and store in the fridge.
When you’re ready to eat:
dump the contents of a jar into your serving bowl,
heat up your bone broth (or regular chicken/veggie stock),
and pour on top. Add any extra seasonings, citrus, veggies or herbs.
Note: It’s fun to play with bone broth flavors, too. I used the Cranberry Sage in the Farmer’s Garden above, Savory Chicken in the chicken tortilla soup, and jalapeño beef in the pho.
These would also be AMAZING for packed work or school lunches. Just bring your jar, your bone broth, and toppings in a separate container. You’re ready to rock and roll.
So tell me, friends: what’s your all-time favorite soup recipe?? Feel free to link away! I always love trying new recipes.