How to Make Nourishing Broth

Winter is right around the corner and it almost snowed here last night. Soup time is definitely here!

We’ve had colds and have been eating chicken soup like medicine. I even had it for breakfast. [I know, I’m weird! But it was really yummy. What do you think, does soup for breakfast work?]

Soups are a nourishing and frugal way to keep warm this winter. A good broth is the integral starting point.

Added bonus: Recent studies have shown that more and more children are lacking calcium (86% of teenage girls, according to the USDA!) A nourishing broth is an excellent way to get you and your family necessary calcium. The longer you cook soup bones in an acidic medium, the more calcium is drawn out.

How to make nourishing broth:

What you’ll need:

  • Soup bones (from high quality beef, chicken, lamb, etc) OR the leftover carcasse of a cooked chicken, turkey, etc.
  • Water, filtered
  • Vinegar
  • Salt, pepper and seasonings to taste
  • Chopped onions and celery, if desired
  • Fresh minced garlic, wait ’til nearly finished

Instructions:

Put the bones in a large stock pot or crockpot and cover with filtered water.

Add about 1 T vinegar for every 4 cups water. (The point is to make the water acidic to draw calcium from the bones. You don’t want it tasting like vinegar!)

Chop up onions and celery and add to the broth for flavor and added nutrition. Add salt, pepper and desired seasonings.

Bring to a boil them simmer over low heat for 12-24 hours. (Why so long? We want as much calcium as possible!)

Shortly before its finished, add minced fresh garlic.

Make immediately into soup or let it cool and store in the fridge for a few days or freeze to add to soups and gravies over the next months.

Tips and tricks:

If storing in glass jars, make sure to leave plenty of room for the broth to expand while it freezes

Want to removed excess fat? Refrigerate the broth. Once cooled, the fat rises to the top and you can easily remove it.

Why wait on the garlic? Garlic is full of anti-bacterial, anti-fungal goodness, but cooking it reduces its effect. Wait til the last minute for the best nutritional bang.

Articles and scientific studies, for nerds like me:

Growing calcium deficiency in children 
Study on how to increase calcium in soup broth

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Comments

  1. says

    Bone Broth has always sounded so intimidating to me, but you make it sound super easy – and I have a local, pastured chicken carcass just waiting for me in the freezer. Do you add the organs, as well? Or would that cancel out some of the good stuff?

    • anna says

      Thanks Rachel! It is super easy. 🙂 Yes, definitely add the organs. They add tons of nutrients and a rich flavor. I should have mentioned that in the post. Thanks for bringing it up!

  2. says

    That sounds good to me, but maybe not for breakfast. I’m one of those picky breakfast people. (You know, the kind that has to eat breakfast food for breakfast. 🙂 )
    Almost snow!!! That really is not fair! We got a little snow a few weeks ago which didn’t stick but I was teaching geography and didn’t see it. 🙁 All we’ve been getting is rain. I’m so ready for snow! Even if it is just a dusting.

    • anna says

      Almost! It rained and rained and hovered right above freezing. I kept hoping the temperature would drop just a wee bit.

      I read somewhere that many people used to eat soup for breakfast. That’s what made me decide to give it a try. I’m still not convinced I’d eat in normally, but since I had a cold it sounded really yummy!

    • anna says

      I get “soup bones” from our local beef farmer. I think other farmers sell bones too, though I don’t know. They’re really cheap down here, even for grass fed beef. 🙂

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