Note from Connie: Since it’s winter, often cold in most parts of the world, and I’m home sick with pneumonia, my friend Angelika Ilina — founder of the Love On the Table blog for health-conscious foodies — was kind enough to share her tasty, easy, low-carb version of her Grandma’s Chicken Broth Recipe. As you’ll note, this recipe contains no gluten-filled noodles.
“This is the best chicken broth recipe from my grandma, which I adjusted after living in St. Maarten, where I enjoyed the heartiest and most delicious chicken soups I’ve ever eaten. Then, I made it even healthier, turning it low carb.
“My grandma’s and Caribbean-style special tricks make this a staple in our house. This recipe is super easy to make. If you need broth for any other recipes, strain when done and voila!
“The beauty of making the broth this way is you can serve it over whatever veggies you want, or not. Pour over spinach or baby greens and canned artichoke hearts to add wilted greens and veggies to your broth. Top with avocado, if you’d like, and/or fresh herbs such as cilantro or flat-leaf Italian parsley.
“If I only have baby carrots and red onions on hand, that works, too. Enjoy!
- 4 whole skin-on chicken legs (Note from Connie: Please note that if you don’t eat meat, you could always use tofu instead.)
- 1 large carrot, peeled and cut into 2-3 pieces
- 2 celery stalks, cut into 2-3 pieces each
- 1 yellow onion, peeled and ends trimmed
- 6 fresh thyme sprigs (or more to taste)
- Sea salt to taste (I use Himalayan pink salt)
- Freshly ground pepper to taste
- Place all ingredients into a large soup pot. Don’t cut the onion; use it whole.
- Pour enough filtered water into the pot to cover all the ingredients.
- Bring everything to a boil, then reduce heat to a low simmer.
- Simmer for 40 minutes.
- Adjust seasonings, if needed.
Note from Connie: Have you tried Angelika’s awesome recipe yet? Tell us about your experiences on my blog or on my Facebook fan page.
Angelika Ilina is founder of the Love On The Table blog. which is dedicated to showing busy foodies that they can be health-conscious eaters, too.
“I love, love food, but I love my health & wellness more. Yes, you can be both,” says Angelika, who grew up helping her parents host dinner parties almost every week.”
Seven years ago, Angelika discovered how inflammation was being created in her body by eating gluten, grains, and sugar. After cleaning up her diet, she became devoted to creating “delicious, satisfying, healthy, friends-and- family-approved recipes” and founded her Love the Table blog for health-conscious foodies.
When not creating, healthy low-carb recipes, Angelika is a frequent traveler and busy owner and president of AI Creative, a website design and development, digital marketing, and online strategy company.