Bone Broth Soup

Bone broth soup – a mainstay in my Ukrainian culture and life growing up as a farmers’ granddaughter. Soup stock was made consistently – there was never a week that went by, that we didn’t have soup – always from the bones. Our back-bone (no pun intended) staples were onions, garlic, and stock in comparisons to now, where pantry staples are considered to be bread and milk. To be honest, cans of soup or ready made food didn’t exist in our home, and the concept of quick convenience just wasn’t in our mindset.

Broth has big benefits for Bone (what else?) and joints. Basically, broth is an infusion by boiling healthy animal bones – fish, chicken, turkey, lamb, or beef, and essentially pulling the minerals out and into the fluid. As a result, it becomes a highly nutrient dense food laced with collagen, magnesium, calcium, and phosphorous – crucial minerals which are often lacking in our western society convenience food diets.

Bones also have protein – at least 50% by volume; as the bones cook down, the protein matrix break down into gelatine which consists of several non-essential amino acids – proline and glycine. In addition to GAGs (glycosaminoglycans), such as hyaluronic acid, glucosamine, and chondroitin sulphate, these form the building blocks of connective tissue formation, such as in tendons and ligaments, as well as improving the health of skin, nails, and hair. Bone broth is excellent for digestion as well, given that glycine helps increase stomach acid production and effective for treatment of ‘leaky gut syndrome’.

Bone broth also is wonderful for immune boosting and now that the seasons are changing here, it will be once again become a staple in my house – oh, and the kids love it too(!) especially when they walk into that cesspool called School.

So, when searching your bone sources, always look out for either grass-feed beef, chicken or wild fish. The health of the animal is critical here, so ask questions of your meat! But honestly, any animals bones will do – I personally love chicken and cook a lot of chicken broth, however beef bones are popular as well. Add backs, necks, feet, tails and knuckles to your liquids – they will all work,

That being said, here is my recipe that I grew up with my Ukrainian grandmother making it – weekly. Have fun with it too! Intention is everything in cooking.


Dr. Olena Gill is a Licensed Naturopathic Physician and Registered Acupuncturist (2003). She practices acupuncture and TCM at Indigo Integrative Health/The Mind-Body Connection Centre in Parksville and Squamish, BC.

Disclaimer: No information given here or in any post or page on this site should be construed as medical advice. Always consult your Naturopathic Physician to receive professional evaluation and treatment.

Copyright 2017 Dr. Olena Gill, R.Ac., ND – Indigo Integrative Health. When sharing any post or page from this site, please ensure to share in their entirety with links back to this site. Thank you.

Nutrition Facts
Dr. O's Chicken Bone Broth Soup
Amount Per Serving (250g)
Calories 351 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.003g
Cholesterol 133mg 44%
Sodium 236mg 10%
Potassium 37mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.3g 1%
Sugars 0.5g
Protein 28g 56%
Vitamin A 25%
Vitamin C 7%
Calcium 3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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Organic chicken bone broth soup Easy as 1-2-3
Add to Meal Plan:
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Course Main Dish
Prep Time 15 minutes
Cook Time 12-24 hours
Servings
cups
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 12-24 hours
Servings
cups
Ingredients
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Place whole chicken into your pot or crockpot. Trim off the fat as much as possible. If you can’t do that, you need to skim off the fat periodically as you go along in the cooking process. Add all the remaining ingredients. Set your crockpot or pot to boil for the first 30 min. Then reset the crockpot down to Slow Cook or pot to low heat. Walk away for the next 12-24 hours. Be patient! This is key to the whole process.
  2. Do check every ½ hr – 1 hr, to skim off any foamy fat and residue that accumulates on the surface or if any water evaporates – if so, just keep adding a little to keep the chicken submerged.
  3. Once complete, strain out the vegetables and spices (if you like). Take out the chicken and bones. By this point, the meat will be falling off the bones. Strain the remaining broth through a strainer or cheesecloth, to eliminate any remaining fat and residue. You can also strip off the meat at this point if you like, shred it and re-add it to the broth, or simply just consume the broth on its own. Add extra spice to your personal taste.
Recipe Notes

Alternate step: if you cook this throughout the day, and strain the solids out, place the remaining broth in the fridge over night. Any excess fats and residue will rise to the top and consolidate. In the morning, you can skim and remove it with ease.

Alternate step2: after taking out the solids, you can re-blend the cooked veg and herbs in a blender (I use Vita-Mix), re-season and heat on the stove. Voila(!), you now have a second type of soup. No waste whatsoever.

If you make surplus, which often is the case, freeze the broth – you can now use it as a stock for future soups or consume it as you need.

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