There’s a reason chicken noodle soup has always been the magic cure to all things, and I can promise you it’s not the noodles. It’s easy on the tummy and makes for quick and easy absorption of allll the nutrients (including the infamous collagen, which I talked in more detail about in my coffee creamer recipe). It boosts the immune system, promotes healthy tissue development, aids digestion, heals leaky gut, and most importantly just feels like a mug of momma’s comfort. (If you want to read all the juicy scientific amino acid deets, Dr. Axe has some awesome information on the benefits of the broth.)
I’ve really loved my bone broth concentrates from Amazon for a quick and easy cup of healing, but it will never beat a fresh batch of homemade goodness. I like to cook this recipe on the weekend after a grocery haul and then heat myself a cup after dinner each night throughout the week. Or just have it in the middle of the day with a dollop of grass-fed butter (yes, it is indeed as delicious as it sounds) as a snack between meals.
As you know from my Cure-All Concoction, turmeric is an anti-inflammatory powerhouse and a little goes a long way. Also featured in my concoction, apple cider vinegar has lots of healing properties (all detailed in my post about my daily ACV shot). But in this recipe, it serves a double purpose. The low pH of the acid actually helps pull all the calcium and nutrients out of the bones. And the celery, carrots, onion, garlic, oregano, salt + pepper of course provide some amazing flavor and nutrients (and the black pepper helps activate the turmeric).
You have a few options for the bones:
- Buy a raw chicken and bake it for eating. This is my ideal option, because it means making good use – lots of yummy protein for a few meals + the bones and skin for the broth.
- Just buy a pre-cooked rotisserie chicken. I do this sometimes from Costco. Sure, it’s not organic or free-range, but it’s easy. And sometimes easy wins.
- Buy bones from the butcher. I personally think the broth has more flavor when there’s still some meat and flesh and tendons with the bones, but this is also an option.
- glass milk jar
- 1 full chicken
- 6 cups water
- 1 sweet onion
- 16 baby carrots
- 6 celery stalks
- 2 tbsp apple cider vinegar
- 1 tsp turmeric
- 1/2 tsp granulated garlic
- 1/4 tsp oregano
- 1/4 tsp thyme
- himalayan pink salt
- black pepper
- Remove chicken meat and set aside for eating.
- Place all the bones + any leftover meat and flesh in the crockpot.
- Cover with 6 cups of filtered water.
- Add onion, carrots, celery, ACV, turmeric, garlic, oregano salt + pepper. Stir to distribute as evenly as possible.
- Place lid and set on low. Cook for 18-24 hours.
- Strain the broth and store in glass container.
I like using my double mesh strainer over a funnel straight into my milk jug. However you choose to strain it, it’s important to store it in a glass container so the nutrients don’t leach. And don’t be freaked when it gets super gooey and jelly in the fridge. That’s a good thing! That means you sucked all the good stuff out of the bones. Just heat it back up and it will be sip-worthy.
And there you have it! A week’s worth of mugs of hot steamy natural medicine. You don’t need much in a mug when it’s this rich and delicious. I hope y’all love it as much as I do! Tag me @mollie.mason and #molliemasoneats in your batches! xx, molls