I was making this soup and thinking that Jewish people have known the nourishing and nurturing benefits of a good bone broth for centuries. You may or may not have heard of late how good bone broths are for you, especially for gut disorders. A great cookbook to look at for further broths (stocks) is Nourishing Traditions by Sally Fallon. This is my recipe for you to try. (Just a little note on bone broths - if you have histamine intolerance then bone broth won't be suitable for you.)
8 free-range or organic chicken wings
2 free-range or organic chicken marylands
2 onions, chopped
2 large carrots, chopped
2 sticks celery, chopped
2 tablespoons apple cider vinegar
2-4 sprigs fresh thyme
1/4 cup roughly chopped fresh parsley
3 bay leaves
8 black peppercorns
Extra chopped fresh parsley, to serve
1 Place chicken, vegetables, vinegar, herbs and pepper in a stock pot or large saucepan. Add 4 litres of cold water. Bring to a simmer, cook, covered, for 45 minutes. Use tongs to remove all the chicken from the pot. Using tongs and a sharp knife, remove the meat from the chicken bones and place in a bowl. Return the bones and skin to the stock pot and cook for a further 2 to 5 hours, covered, at a low simmer, adding extra boiling water if the liquid level is getting too low. This longer cooking time extracts nutrients from the bones into the soup.
2 Remove the bones and stir the chicken meat and extra parsley into the broth if serving immediately. Season with a little sea salt.
NB: You may want to cook some extra vegetables (such as zucchini, peas, chopped spinach) in the broth after removing the bones. Or remove the bones and let the broth cool to room temperature before placing in containers to freeze for up to 2 months, or pop in the fridge to use within 2 days.