One of the many benefits to eating a really balanced diet that includes a ton of fruits and veggies is that you hardly ever get sick. All those fruits and veggies combine really well to create the perfect cocktail of vitamins and minerals that stop virus and bacteria from multiplying in your system but every now and again the winter cold can sneak right by and you end up feeling like doing nothing but cuddling under a blanket with a giant box of tissues and a gallon of cold medicine to mask the symptoms. One of my favorite tried and true cold busters is this bone broth recipe.

When I think about being sick the first cold remedy that I think of is chicken noodle soup. There is a bit of science that backs why chicken noodle soup is perfect for helping your cold. The steamy broth is really the key and every culture has their version of a broth based soup that is warm and comforting to make even the worst cold pass quickly.

Bone broth is an immune booster and is incredibly helpful in treating leaky gut syndrome. Because it is simmered for several hours, it breaks down bones and ligaments to release nutrients like amino acids, collagen, gelatin and trace minerals like calcium and phosphorus that are easily digestible and readily available for your body to absorb.

Unfortunately, a lot of the broth and stocks that you buy in the store are made with synthetic meat flavors, MSG and a ton of added sodium along with other additives and preservatives to increase shelf life.

Bone broth is super easy to make at home and really convenient. I tend to like using chicken bones for bone broth just because a rotisserie chicken is my most favorite fast food option. The way i see it is that I can have the chicken for dinner that night and just make a couple easy sides and then use the bones from the chicken for my broth. This means no waste. Here’s the recipe

Bone Broth Recipe 

Bones and skin from 1 grass fed roasted or organic chicken

8 cups water

1 bay leaf

2 carrots

2 celery stalks

1/2 onion


Toss everything in a crock pot and set it on the 12 hour setting. I like to do this before I go to bed and then wake up to a large pot of bone broth.

Discard the bones and veggies (they have given all they have to give) and strain your broth through a mesh strainer or some cheesecloth

Allow your bone broth to cool then, store in the refrigerator for 3-4 days or freeze it for up to a year.

Tip: I like to freeze my bone broth in ice cube trays and then pop out the cubes and put them into a zip top bag or freezer safe storage container.

Warning: I don’t want you to be surprised when you pull your cooled broth out of the fridge. Because of the collagen and gelatin that naturally occurs, it will be a bit wiggly and jelly like. Don’t worry, it thins out again when you warm it.

I like to season my bone broth as I use it with just a bit of salt, pepper and paprika if i’m having it plain or I like to serve with noodles, and season with a bit of tamari, ginger, and red pepper flakes.


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