Some people have soul sisters. I have a soup sister. Julie and I have one of those friendships where I can barge into her house uninvited and nine times out of ten I’ll find Julie in the kitchen making soup. She’s so good at it that when I return home from a long out-of-town job, the first place I call to make dinner reservations is her house. Last winter we were trying to come up with a hearty chicken broth recipe when we realized everything we needed for a foundation was already in the Magic Mineral Broth recipe (opposite page), with its rich color, aroma, and flavor and impressive nutritional profile. Here, we’ve enhanced Magic Mineral Broth by adding chicken bones, which infuse the soup with even more minerals, especially calcium and phosphorus, which, not surprisingly, are vital for bone health.

　　

Ingredients

makes 6 to 7 quarts

　　6 unpeeled carrots, cut into thirds

　　2 unpeeled yellow onions, cut into chunks

　　2 leeks, white and green parts, cut into thirds

　　1 bunch celery, including the heart, cut into thirds

　　4 unpeeled red potatoes, quartered

　　2 unpeeled Japanese or regular sweet potatoes, quartered

　　1 unpeeled garnet yam, quartered

　　8 unpeeled cloves garlic, halved

　　1 bunch fresh flat-leaf parsley

　　1 6-inch strip of kombu

　　12 black peppercorns

　　4 whole allspice or juniper berries

　　2 bay leaves

　　1 tablespoon vinegar or freshly squeezed lemon juice

　　1 organic chicken carcass, or 2 pounds of chicken bones

　　8 quarts cold, unfiltered water

　　1 teaspoon sea salt

　　

Step 1

Rinse all of the vegetables well, including the kombu. In a 12- to 16-quart stockpot, combine the carrots, onions, leeks, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, bay leaves, vinegar, and chicken carcass. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.

　　

Step 2

Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top. Simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the bones begin to soften and fall apart, about 4 hours, or as long as you’re willing to let it simmer away.

　　

Step 3

Strain the broth through a large, coarse-mesh sieve, then stir in salt to taste. Let cool to room temperature, then refrigerate overnight. Skim off as much fat as you can from the top of the broth, then portion into airtight containers and refrigerate or freeze.

　　

rebecca’s notes

Step 4

Here’s a trick of the trade: Once you’ve skimmed the fat from the surface of the broth, you can remove even more by dabbing the surface of the broth with paper towels to sop it up.

　　

storage

Step 5

Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 3 months.

　　

nutrition information

Step 6

(per serving)

　　

Step 7

Calories: 50

　　

Step 8

Total Fat: 0g (0g saturated, 0g monounsaturated)

　　

Step 9

Carbohydrates: 11g

　　

Step 10

Protein: 1g

　　

Step 11

Fiber: 2g

　　

Step 12

Sodium: 145mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.