After literally years of ignoring the kitchen tip of saving vegetable scraps for making broth, I finally decided to try it a couple of months ago. After filling a gallon ziploc bag that I kept in the freezer, I boiled the scraps (adding some extra onion and garlic) and used the broth to make my Italian Chicken and Veggie Soup. The soup is super flavorful already, but it was even better using the homemade broth!
After another few weeks of saving my scraps, I took them out this morning and boiled them with just an added clove of garlic. After about an hour, I added some frozen chicken thighs and continued cooking until the chicken was tender. I strained the broth, cut up the chicken and added it back in, then chopped some yellow squash, green onions and spinach to add to the broth. I seasoned it with salt, pepper, cumin and green chili powder and cooked about 20-30 minutes. It made a wonderful chicken tortilla soup! I will definitely keep up with this handy tip. The broth is better than store-bought and doesn't cost a thing!
If you want to try my Italian Chicken and Veggie Soup, here is the link to the recipe:
https://strivingtobeatitus2woman.blogspot.com/2013/02/ninth-place-on-my-most-prepared-meal.html
For my Chicken Tortilla Soup:
https://strivingtobeatitus2woman.blogspot.com/2018/05/a-light-healthy-lunch-idea.html
I vary both recipes according to what I have on hand and what mood I'm in. Sometimes I don't want anything tomato based, and the Chicken Tortilla Soup is delicious without the tomatoes. The squash is the star of the show in this recipe!
Happy Cooking!
