Chicken Bone Broth

Every pot of great soup starts with great bone broth. The air turning cooler and the mountains being blanketed with snow make me look forward to cooking big pots of simmering soups with slow-simmered bone broth. Enjoy this super-simple recipe for a base to use in soups or sauces to increase the taste and nutrients of your cooking.
Course Soup
Prep Time 15 minutes


  • 1 whole free-range, organic chicken If you buy rotisserie chicken, you can use the carcass for making the bone broth. Use the bone, skin, and cartilage in your soup pot.
  • 2 tbsp white vinegar
  • 1 whole onion quartered
  • 2 carrots scrubbed and chopped
  • 3 ribs celery (with leaves) scrubbed and chopped
  • 10 peppercorns
  • 1 bay leaf
  • 4 inch strip kombu (a dried seaweed found in Asian groceries or health food stores)
  • 1 bunch parsley


  • 1. Throw all ingredients into your crockpot or soup pot. Add cold water to within 1 to 2 inches from the top. Allow to sit for an hour or so if possible. This allows the vinegar to start pulling minerals from the bones and cartilage. 
    2. Turn the temperature on low. Cook for 12 to 24 hours. Keep an eye on the water level, adding water as needed. 
    3. Strain your broth into glass jars. Use within five days. If you choose to freeze your broth, you can reduce the stock to a demi-glace and freeze in ice cube trays. Reconstitute for making soups. 


When making your broth, don't feel you must have every ingredient on hand or feel limited to what ingredients I have listed. I know some folks who put egg shells and potato skins in their soup pots to add nutrients to the finished product. The important thing is creating a soup base that is nutrient-rich, meaning lots of minerals, that can heal your gut, improve your digestion, and boost your immune system.