Bone Broth: Benefits & Easy Recipe
Did you know that drinking bone broth may be beneficial for your joints, hair, and digestive system?
Bone broth is chock full of important nutrients, including vitamins, minerals, fatty acids, and amino acids. Research suggests bone broth may protect joints and help fight osteoarthritis. Studies have also found potential benefits to the gut lining and digestive system, weight management, quality of sleep, and stronger, healthier nails and hair.
Traditional cultures have known the benefits of drinking bone broth for centuries. It is a time-honored tradition - and a tasty one at that.
Easy & Delicious Bone Broth Recipe
Bone broth is a fairly easy recipe to make. Simply save grass-fed bones from other meals, or get bones from your local butcher.
1 gallon purified water
1 oz apple cider vinegar
3-4 lbs bones and tissues
Mix bone broth ingredients together in a large pot or slow cooker and bring to a boil
Reduce to a simmer for 10-24 hours
Let broth cool
Strain through a cheesecloth and pour into smaller containers for easy storage
Optional: Add sea salt, vegetables, and spices to taste
Reheat as needed, preferably on the stove top not the microwave, as reheating in the microwave may kill nutrients
Enjoy the benefits!
Chicken Zoodle Soup
Chicken or vegetable broth
Cut carrots into strips
Chop fresh parsley
Add spiralized zucchini, strips of carrot & fresh parsley to (preferably home made) chicken or vegetable broth. It's that easy to nourish yourself!
Chicken Noodle Soup Recipe
8 c chicken bone broth
2 tbsp olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
Himalayan sea salt
Freshly ground black pepper
1 onion, diced
2 carrots, peeled and diced
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
2 bay leaves
1 sprig fresh rosemary
Juice of 1 lemon
2 tbsp chopped fresh parsley leaves
1 c uncooked egg noddles
Heat 1 tbs[ olive oil in a Dutch oven or large stockpot over medium heat.
Season chicken with sea salt and pepper, to taste.
Add chicken to the pot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tbsp oil to the stockpot.
Add carrots and onion.
Cook until tender, about 3-4 minutes, stir occasionally.
Add garlic and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Stir in oregano and thyme until fragrant, about 1 minute.
Whisk in bone broth and bay leaves; bring to a boil.
Stir in noodles, rosemary and chicken; reduce heat and simmer until noodles are tender, about 10-12 minutes.
Stir in lemon juice and parsley.
Serve and enjoy!