Turkey bone broth is great for your health any time of the year, but it’s especially awesome over Thanksgiving. You can make it ahead of time to add to your favorite holiday recipes, instead of chicken stock, or you could use leftover turkey bones from Thanksgiving.

Making bone broth in the slow cooker is ridiculously easy. I threw in the bones and some skin. Added a carrot, a chopped piece of a leek (any onion will work), and parsley. We recently cleaned out our fridge and don’t have a ton of food in the house. I normally add a carrot, half a yellow onion, and a celery stick to flavor my broth. Then I fill the slow cooker with water almost to the top. Honestly, there are tons vegetables you can use to flavor your broth, but you really want the turkey flavor to shine through. The longer you cook the broth, the more this will happen. I set mine on low for 20 hours, since that’s the max on my slow cooker. But I often leave it on for over 24 hours. If the flavor gets too strong, I dilute it with some water and now I have even more delicious bone broth.

If you’re vegan and looking for a delicious Italian inspired broth to add to your recipes. Check out my Italian Carrot and Cabbage Soup. I was really happy with how much flavor I was able to get with this vegan broth. Even my husband who loves my bone broths, liked the flavor of this broth, and we’re both kind of snobby about our soups. It is my favorite thing to cook from scratch.

Turkey Bone Broth

 

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Prep time

2 hours 30 mins

Cook time

24 hours

Total time

26 hours 30 mins

 

Author: Lauren Bolanos

Ingredients

• 1 chopped piece of leek
• 1 turkey leg
• 1 handful of parsley
• 1 tbsp of apple cider vinegar
• 1 carrot
• 20 cups of water (or until slow cooker is almost full)
• 1 tsp sea salt
• (optional) season with fresh ground black pepper

Instructions

1. Bake Turkey leg on 350 degrees for 2 hours. Then remove and shred meat and set it aside.
2. Add leftover turkey bones and skin, to slow cooker with leek, carrot, parsley, apple cider vinegar, and sea salt.
3. Let it cook on low to 20-24 hours.
4. Then strain broth, and salt as needed.
5. (optional) Add fresh ground black pepper and serve as a hot beverage.

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This soup was inspired by a cabbage soup my Mom used to make whenever she went back on weight watchers. Even though it’s diet friendly, it’s really delicious. My husband who loves his meat dinners really liked this vegan soup. It’s flavored with fresh parsley and ground thyme. The grocery store was out of fresh thyme, so I used ground, which surprisingly, turned out great. I added a ton of carrots, because I love them in soups, plus they are a really cheap and filling ingredient.

Although this soup is vegan, for leftovers, I made a paleo version with baked parsley, garlic, and thyme meatballs. Normally, I make my meatballs with rosemary and garlic, check out the recipe here. But these were surprisingly good, and I definitely plan on making them for the blog in the near future.

Italian Cabbage and Carrot Soup

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Ingredients

• ¾ head of napa cabbage (I prefer the leafier ends)
• 10 chopped carrots
• 1 tsp of ground thyme
• 1 stalk of celery
• ½ chopped white onion
• 2 tbsp of tomato paste
• 2 fresh bay leaves
• 1 tomato halved
• ½ cup of chopped parsley
• water (enough to cover vegetables)

Instructions

1. Chop cabbage, carrots, parsley, and onions and add to dutch oven.
2. Then add in one whole celery stalk, bay leaves, and one tomato halved.
3. Add in tomato paste and spices.
4. Then cover vegetables with water, put on lid and let simmer for a few hours.
5. When ready to serve, remove halved tomatoes, celery stalk, and bay leaves. These are to flavor the broth.

Nutrition Information

Serving size: 4-6

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This homemade egg noodle soup is easy to make and great for breakfast or dinner. These paleo friendly noodles are made by slicing up a two egg pancake into pretty thin ribbons. That’s it. No fancy flours or complicated equipment. In the future, I hope to be able to use one egg and make the noodles thinner, but I’m still practicing my technique. So, I recommend two eggs for beginners. A low heat will prevent the thin egg pancake from burning, and be sure to grease the pan so it’s easy to flip over.

This was surprisingly easy to make and will definitely be a repeat when  I want a healthy carb free breakfast. It was filling, even though it’s only two eggs per person. Must be the broth. I love chicken broth almost as much as I love eggs!

Homemade Egg Noodle Soup

 

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Prep time

45 mins

Cook time

10 mins

Total time

55 mins

 

Serves: 2 bowls

Ingredients

• 1 large mason jar of chicken bone both (1.5 liters)
• 1 carrot peeled and chopped
• 4 pastured eggs
• 1 tsp sea salt (or more to taste)
• 2 tsp of coconut oil

Instructions

1. Grease one small pan with coconut oil. Then on low heat, pour in two eggs whisked.
2. Let one side cook for 3-5 minutes before flipping. Set aside to cool, and repeat for last two eggs.
3. Thinly peel and chop carrot so it cooks quickly. Throw in chicken bone broth and simmer for 10 minutes or until carrots are cooked to desired firmness.
4. Thinly slice egg pancakes into thin noodles, and add to soup.
5. Then, time to serve.

Nutrition Information

Serving size: 2

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This is a great quick meal to make with leftover bone broth. It literally takes only about a couple minutes to make, assuming you already have broth made. If you only have a few minutes in the morning, consider making this for breakfast. You’re probably thinking, soup for breakfast? Is she serious? In my opinion, if you add eggs to any dish, it automatically makes it worthy of breakfast. Plus, soup is usually healthy, hydrating, and filing, so why shouldn’t you start your day with a nice bowl of soup. It’s way better for your health and waistline then a muffin or a granola bar, even if you made them paleo.

Easy Egg Drop Soup

 

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Prep time

3 mins

Cook time

3 mins

Total time

6 mins

 

Ingredients

• 2 cups of bone broth (I've used chicken and beef)
• 1 tsp ground ginger
• 1 tbsp coconut aminos
• ¼ cup of scallions
• 2 eggs
• ¼ tsp of sea salt (or to taste)
• ¼ tsp of black pepper (or to taste)

Instructions

1. In a medium saucepan, simmer bone broth with ginger, black pepper, sea salt, coconut aminos, and most of the scallions. Save some scallions for a garnish, when done.
2. In a separate bowl, scramble eggs. Then slowly pour eggs into the soup, while whisking soup.
3. Let eggs cook a couple minutes.
4. Garnish with some scallions, and serve.

Nutrition Information

Serving size: 1-2

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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.

Slow Cooked Indian Chicken Soup

 

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Prep time

1 hour

Cook time

12 hours

Total time

13 hours

 

Ingredients

• 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)

Instructions

1. Throw all ingredients into slow cooker.
2. Cook on low for 12-14 hours
3. Remove and shred chicken breasts, set them aside.
4. Strain out broth, set aside.
5. When ready to eat soup, chop carrots and cook in broth until desired firmness approximately 15 minutes on stovetop on low.
6. Add in shredded chicken.
7. Season with fresh ground black pepper and sea salt to taste.

Nutrition Information

Serving size: 6-8

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It’s a shame this soup isn’t more popular, because it’s full of nourishing gelatin, and it tastes amazing. It smells good too. I was literally standing over the slow cooker smelling it, while I waited for it finish cooking. I hope you love this as much as I do!

Slow Cooker Oxtail Soup

 

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Prep time

30 mins

Cook time

7 hours

Total time

7 hours 30 mins

 

Ingredients

• 2.5 lbs of oxtail
• 2 bay leaves
• 3 carrots chopped ½ inch
• 1 parsnip chopped ½ inch
• 3 cups of chopped white onions (= 1 large onion)
• ½ tsp dried thyme
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tbsp of minced garlic (= 3 cloves)
• garnish with fresh parsley (optional)

Instructions

1. Defrost oxtail, the slow cooker will eventually defrost it if you forget this step.
2. Throw all ingredients into the slow cooker. Then fill rest of slow cooker with water.
3. Cook on high for 6 to 7 hours or low for 9 to 10 hours.
4. Add salt and pepper to taste.
5. Scoop out oxtail bones, and let them cool enough for you to handle.
6. Then peel and/or chop as much meat off as possible. This is the tough part, pun intended since there is not much meat and some of it may be tough. Do your best. Then add meat back into soup.
7. Garnish with fresh parsley (optional)

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