Chicken Broth: A Timeless Elixir for Modern Wellness

Chicken broth is highly nutritious and healing. In fact, the health benefits are so extensive that it can be used medicinally. People traditionally used the broth for various digestive issues and chronic or acute illness recovery.

The broth has a rich flavor profile that finds its use in many traditional cuisines. Think of delicious French sauces or Asian noodle soups! Make it regularly, freeze it, and have it available to make your favorite soups or sauces.

Health Benefits Of Chicken Broth

  • The minerals and electrolytes from bones and vegetables are highly absorbable.
  • Broth draws the digestive juices into the gut, assisting digestion.
  • It supports the immune system and helps prevent and reduce infections. It’s been traditionally used for recovery.
  • It supports healthy bone, collagen, and cartilage formation.
  • It’s rich in compounds that support the cells lining our digestive tract. It has a soothing and healing effect on our digestion.

For more information on the health benefits of bone broth, enjoy the Nourishing Broth by Sally Falon.

A farmer’s market is the best place to buy pasture-raised meats and free-range chickens for making broth. You can usually purchase chicken parts for the stock, including chicken feet and necks, at a reasonably low price. They are best for making broth because of their high content of connective tissues. These parts are hard to find in regular grocery stores. Alternatively, you can buy a whole chicken, roast or bake it, eat most of the meat, and then cook the carcass to turn it into broth. 

chicken broth

Healing Chicken Broth


2 chicken carcasses, preferably free-range
4-6 chicken feet or necks
2 carrots, coarsely chopped
1 onion, not peeled, cut in half or 2-3 leek green tops
2 -3 celery sticks, coarsely chopped
1 Tbsp celtic salt
1/2 Tbsp whole black pepper
1 bunch parsley
4-5 quarts of cold filtered water

  1. Place chicken parts in a large pot, add water, and slowly bring to a boil over medium to low heat.
  2. When water is about to boil, scum will start rising to the top. Remove it using a skimmer. This might take a few minutes as the impurities continue to rise for a while.
  3. After you have skimmed, add the vegetables and the spices, bring to a boil, and immediately reduce the heat to a simmer to ensure the clarity of your broth.
  4. Simmer for 4-12 hours.
  5. Remove the meat with a slotted spoon, strip all the meat off the bones, and reserve it for later use in soups or other recipes. Remove the vegetables and discard. Strain the broth into a container or glass jar and let it cool. Store in the fridge.
  6. The broth should gel after it’s been in the fridge for a while – a sign of success.
  7. You can freeze it in small glass containers for later use. Otherwise, consume within seven days. Almost all of my soup recipes ask for the broth.
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