Nourish yourself with Bone Broth Chicken Soup

Posted on Tuesday, November 19th, 2013

Yes - Chicken Feet for Glucosamine



Bone Broth Chicken Soup
Bone Broth is a great way to build your strength and immune system to stay well while colds and the flu are about.
This is adapted from Weston A Price Foundation Recipe
Making bone broth alone is a ritual – I gather, mix, tend and build my soup over many days – typically 3.  I like how it grounds me, tending to this nourishing broth. You can buy these herbs from, or shop in Oakland at

To make the bone broth
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional) – They contain natural glucosamine which we all need!
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
Place chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salad, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

To make your bone broth into Chicken Soup:

Based on 8 cups of stock

2 carrots
3 cloves of garlic
2 onions
1 leek
1 turnip
1 parsnip
2 stalks of celery
2 ounces dried astragalus root – Immune Function Support
2 ounces dried codonopsis root – Immune System Health, promotes mental sharpness and memory.
Add all the above to your stock and simmer for an hour.  Take the added roots out of the soup or eat around them.