Cozy up to tender chicken thighs, sweet carrots, lightly spicy onion, and the right amount of parsley. Bone broth is easy to make and is a delicious kitchen staple to have on hand at all times.
This bone broth will transform your recipes. Add it to any recipe where you want to replace the ingredient water, with its rich, tasty goodness. And bonus, it's extra healthy because it's loaded with minerals.
Benefits of Bone Broth
Bone Broth Boosts Immunity
Bone broth is loaded with protein, this recipe has 10-14 grams per serving (30 grams if you add back in the cooked chicken)!
Feeling strong and want to continue beating the cold and flu season, then drink bone broth daily. Proteins are made up of a variety of different amino acids, specifically arginine, glutamine, and cysteine which have been shown to boost immunity.
Bone Broth Alleviates the Common Cold and Bronchitis
Feeling rundown, then cuddle up with a hot mug of delicious homemade bone broth. There’s a reason your grandma wanted you to have chicken soup when you had a cold. There's actually scientific evidence behind her loving, nurturing bowl of chicken soup.
A study published in Chest in 2000, the official journal of the American College of Chest Physicians, studied chicken soup ( bone broth makes up the base of this healing soup) and found it does aid in alleviating symptoms of the common cold.
This delicious concoction helps clear mucus, open respiratory pathways, and provides easily digested nutrition to get you back on your feet more quickly.
Here's how to make this immune building, bone broth. Let's get started!
Bone Broth + How to Make Bone Broth (Keto, Paleo, Whole30, SCD)
- Prep Time: 20 min
- Cook Time: 2 hours
- Total Time: 2 hours + 20 mins
- Yield: 8-10 servings 1x
- Category: Lunch + Dinner
Description
Best recipe for bone broth made with chicken and veggies. Boost immunity, alleviate the common cold, fight inflammation, and aid weight loss.
Ingredients
16 cups water, filtered if necessary
3 large carrots, cut into 2” chunks
5 stalks celery, cut into 2” chunks
2 onions, quartered
1 small bunch of parsley
8 chicken thighs, on the bone and skinless
2 Tbs of apple cider vinegar
Sea salt and black pepper to taste
Instructions
Stovetop Method
- Fill the largest stockpot you have with cold water (filtered if necessary)
- Add the carrots, celery, onions, and parsley
- Tie the chicken thighs up in cheesecloth (if you don’t have cheesecloth you can just add them into the stockpot however it’s much easier to grab out the cooked bag of chicken at the end)
- Add in the apple cider vinegar
- Cover the stockpot with a lid and bring to a boil
- Reduce heat to low, cover, and continue to cook for 2 hours
- Remove the solid ingredients from the soup and set aside
- Add sea salt and black pepper
- Allow the broth to cool then strain it through a fine mesh strainer
- Poor the cooled broth into lidded glass jars and refrigerate
- If a solid layer of fat has formed at the top of the broth, careful chip it off and toss it away
Chicken Soup Option (SCD)
This is a great way to take advantage of the benefits of bone broth, while getting additional protein and healthy carbohydrates. This is the SCD version of bone broth and is highly recommended, especially during the introduction phase or anytime you’re experiencing a flare up of symptoms. You can blend up the carrots and add them in that way if you need extra help with digesting them properly.
- Follow all of the steps above to make the bone broth
- Carefully remove the chicken off of the chicken bones and cartilage.
- Tear chicken into small bite sized pieces
- Add the chicken and vegetables back into the broth
- Heat gently on the stove on medium heat and serve
Notes
Be careful not to heat the bone broth on higher than low heat because simmering the broth causes it to become cloudy. Also, overcooking the broth causes the vegetables to become bitter. This is mostly important if you plan on eating them afterwards.
Nutrition
- Serving Size: 8 oz
- Calories: 217
- Sugar: 3.6 g
- Sodium: 512.1 mg
- Fat: 6.4 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2.3 g
- Protein: 30.5 g
- Cholesterol: 140.1 mg
