• 1 whole organic chicken or the back and neck of a whole chicken
  • You can add 2-3 cleaned chicken feet (adds extra collagen and gelatin)
  • Head of chicken (optional)
  • Chicken liver and/or gizzards if possible
  • 1 onion (cut in half or quartered)
  • 1-2 carrots (cut the carrots in half)
  • 1-2 celery stalks (cut stalks in half)
  • Handful of fresh parsley
  • ½ cup Bragg’s Apple Cider Vinegar
  • 1-2 quarts filtered water (or more depending on the size of crock pot or roasting pan used)

Place all ingredients in to crock pot or slow cooker and turn heat onto low. Cook for 1 day (24 hours).

When finished, strain the broth from the meat, bones, and vegetables.

You can use the meat from the bones for soups and other recipes if you wish. Place broth into glass jars and when cool, refrigerate up to a week or freeze up to 6 months.

You can make bone broth from any animal, such as; lamb, beef, turkey, fish, or pork.

The basic principles remain the same.

You can also make a quick healthy bone broth using an Instant Pot- put all of your ingredients into the Instant Pot and set to Soup/Broth- your bone broth will be finished in 2 hours!

Here are 3 delicious and satisfying recipes that you can use for your bone broth:

Medicinal Immune Supportive Bone or Vegetable Broth: *you can also make this herbal broth without bones/meat, just prepare your broth with lost of vegetables, such as; carrots, onion, celery, parsley, potatoes (with peels on), green beans, any green leafy veggies, cabbage, and add whichever herbs below to make a rich herbal and veggie broth that is high in minerals and nutrients-when soup is finished, you may also add a tsp of Miso paste to each bowl right before serving-Miso is a fermented product made out of soybeans, rice, or barley and adds very important immune boosting fermented beneficial organisms to your broth (tastes great too!)

Make your bone or vegetable broth using recipe above and add the following herbs before cooking (may use all or just 1 or 2- you will be blessed with a rich, immune boosting herbal bone broth)

small handful of Astragalus Root (powerful immune boosting, immune modulating, and adaptogenic herb)

handful of Shiitake Mushrooms (immune boosting and supportive herb/mushroom)

Turmeric Root and Peppercorns (immune boosting, anti-inflammatory, and assists in taking the nutrients into the body)

Dandelion and Burdock Root handful of each one (immune boosting, liver supportive, and liver and blood cleansing herbs)

2 pieces of Kombu Seaweed (adds extra minerals and aids in proper absorption of the minerals to the body)

Nettles- handful (very mineral and nutrient dense herb-has more nutrition and iron in it than spinach)

*You can order all of these herbs/roots from www.mountainroseherbs.com

Chicken Vegetable Soup

This soup is a tasty and comforting one, and not to mention, super healthy! It is full of different kinds of beautiful vegetables and mixed with the healing properties of bone broth. It is easy to make and is fairly quick to prepare. I hope you enjoy it!

  • 1 quart of Bone Broth
  • 1 cup of chicken
  • 2 carrots (chopped)
  • 1 butternut squash (peeled and chopped) - sometimes you can find organic frozen chopped butternut squash in the freezer section of your health food or grocery store
  • 1 cup green beans (cut or whole)
  • 1 head of green cabbage (chopped)
  • 2 stalks of celery (chopped)
  • 1-2 heaping cups of greens, such as kale, chard, collard greens, or spinach, roughly chopped
  • 1 Tbsp. turmeric root powder
  • Salt and pepper to taste

Place all ingredients (except leafy greens) in a large stock pan and slowly cook all ingredients together until veggies are tender. This process usually takes about a half hour. Add leafy greens at the very end. Turn off the heat and place the lid on the pan for about 10 minutes. This will help to retain most of the nutrients from the greens. Refrigerate leftovers for up to 4 days.

Autumn Coconut Curried Bisque

This soup is one of my all-time favorites! It’s creamy, sweet, savory, and delicious!

  • 2 large sweet potatoes (cooked and peeled)
  • *You can also use the meat from a large butternut squash if you prefer over sweet potatoes
  • 1 can of whole coconut milk (I like Native Forest Organic Coconut Milk)
  • 1 quart bone broth
  • 1 onion chopped and peeled
  • 1 chunk fresh chopped ginger root (should be about ¼ cup when grated or size of 1 or 2 fingers placed together)
  • 1 tbsp. turmeric root powder
  • 1 tbsp. curry powder
  • 1 tsp. cinnamon
  • ½ tsp. cumin
  • 1 tsp. rapadura, coconut sugar, or sucanat (may omit)
  • Ghee or butter for sautéing ginger and onion
  • Salt and pepper to taste (about 1/2 - 1 tsp of each)

You may finely chop the onion and ginger root but I prefer the food processor for this job (less work and no crying from the onion) Sauté the onion and ginger root in 1-2 Tbsp. of ghee or butter in a large heavy saucepan. Sauté until onion is translucent (about 3-4 minutes). Add the quart of bone broth, coconut milk, cooked sweet potatoes or butternut squash, spices, and sugar. When everything is mixed and heated, pour in blender and puree until smooth. Pour into bowls and enjoy the deliciousness! Refrigerate leftovers in sealed glass container for about 4-5 days.

Bon appetite!

Color: Build Your Healing Rainbow With Purple/Violet/Indigo Update:Bone Broth
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