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Explore Homemade Gelatinous Chicken Bone Broth and Tomato Soup with 1,715,752 views, 118,537 likes, and 439 comments. Experience the impact of this video content that has captured audience attention.

Authentic and Amazing tastes comes from the raw ingredients and the intention put into your soup. Have a look at these ingredients and step-by-step instructions to make your own marvel. 📌 Ingredients 1 tbsp olive oil 3 bone-in chicken thighs 1 onion 2 garlic 3 celery stalks ribs 3 carrot Salt Black peppercorns Parsley 14-16 cups water 📌 For the Tomato Soup: 1 1/2 lbs Roma tomatoes 1 lb heirloom tomatoes 4-5 cloves garlic 1 pound mini red bell pepper 1/2cup olive oil Salt 3 tbsp flour 1 tbsp tomato paste 3 cups chicken bone broth 1/4 cup heavy cream Salt, black pepper Fresh Basil 📌 For the Top: Parmesan cheese Olive oil Fresh Herbs 📌Instructions Preparing Chicken Bone Broth: Heat a large pot over medium heat until very hot for 1-2 min. Add oil and lay the chicken thigh skin side down in the pot and sear/ cook them for 4-5 min until golden brown, then flip. Add the carrots, celeries, garlic, and onions, then add the fresh herbs and black peppercorns in a seasoning ball or a cloth. Cover with water. Bring it to a boil and then reduce to the lowest heat and simmer for 5-6 hours or more. Alternatively, you can prepare the broth in an instant pot. For that, follow the same preparation steps and select the soup option and cook for around 2 hours. Remove the chicken thighs, veggies, and seasoning ball, then strain. Let it cool at room temp, then transfer it to the refrigerator and let it rest overnight to have a gelatinous texture. You can store it in the refrigerator for 4-5 days or in the freezer for 2-3 months. Preparing Roasted Tomato Soup: Preheat the oven to 475F. Cut the tomatoes into halves or quarters. Place the tomatoes, peppers, and garlic cloves on a baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper. Roast for 20-30 min until nicely caramelized. Remove from the oven and let it cool just for 10-15 min. Using a fork or whisk, mash the roasted vegetables or blend them using a food processor. In a large pot, heat the remaining (1/4 cup) olive oil over medium heat. Add flour and tomato paste and stir until combined. Continue to cook by stirring occasionally for 2 min. Add 1 cup chicken broth and whisk until flour mixture dissolves well. Make sure to nicely incorporate it all, then add the remaining chicken broth and mashed vegetables and bring to a boil. Add the cream and fresh basil. Season with salt and pepper to taste. Transfer the soup to a bowl and top with Parmesan cheese, oil, and fresh herbs. Serve with grilled cheese. Bon Appétit, Buen Provecho, and Afiyet Olsun! #BonAppétit #BuenProvecho #AfiyetOlsun #shorts #Turkuazkitchen

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