Stovetop Method

1. Fill the largest stockpot you have with cold water (filtered if necessary)
2. Add the carrots, celery, onions, and parsley
3. 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)
4. Add in the apple cider vinegar
5. Cover the stockpot with a lid and bring to a boil
6. Reduce heat to low, cover, and continue to cook for 2 hours
7. Remove the solid ingredients from the soup and set aside
8. Add sea salt and black pepper
9. Allow the broth to cool then strain it through a fine mesh strainer
10. Poor the cooled broth into lidded glass jars and refrigerate
11. 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.

1. Follow all of the steps above to make the bone broth
2. Carefully remove the chicken off of the chicken bones and cartilage.
3. Tear chicken into small bite sized pieces
4. Add the chicken and vegetables back into the broth
5. Heat gently on the stove on medium heat and serve