Bone broth soup is so nourishing for the body! It assists in healing leaky gut and helps strengthen the digestive system. It is rich in minerals like calcium and magnesium, and due to the natural glucosamine and chondroitin sulfate present, it is wonderful for joint pain and inflammation. It is also high in amino acids proline and glycine which are important for healthy connective tissue and optimal functioning of the central nervous system. The longer the soup is cooked (24-72 hours in a crock pot), the more healing properties it has, and it is really simple to prepare. Lemon or vinegar is added to help leach out the nutrients.
Incidentally, in the Russian culture, it is considered a delicatessen to serve a cold version of this soup using chicken feet (picture on the right). Adding chicken feet creates a more gelatinous consistency since it is rich in collagen (great for your skin, hair and nails). Of course if you are not feeling adventurous, you can leave out the chicken feet and eat it warm. :)
See recipe below.
Bone Broth Soup
1 whole free-range chicken or 2 to 3 pounds of bony chicken or beef parts
4-5 chicken feet (optional for a more gelatinous consistency)
4 quarts cold filtered water
2 tablespoons unfiltered apple cider vinegar or freshly squeezed lemon juice
1 large onion, coarsely chopped (omit onion and use scallions if you have SIBO)
2 carrots, peeled and coarsely chopped (other veggies can be substituted or added)
3 celery stalks, coarsely chopped
1 teaspoon or more of chopped ginger (optional)
1 teaspoon of turmeric (optional)
1 teaspoon of herbs de province seasoning (optional)
1 bunch parsley
salt to taste
In a large stock pot or crock pot, place all ingredients into the pot except the parsley. Bring to a boil (put it on the high setting on a crock pot at first) and remove any scum that rises to the top. Then, lower the heat and simmer for 24-72 hours (on low setting on a crock pot). If you are cooking the whole chicken, simply take out the meat when it is ready (after about 6 hours in a crock pot) and put the bones back into the pot to continue cooking for the remainder of the time. Strain the soup through a colander and discard the bones. Add the meat that was previously removed and fresh chopped parsley. Enjoy!*
If you would like to try the cold version of the soup, you could take a plate, place a sliced hard boil egg (optional) and some meat that was removed from the soup earlier, and then pour some of the broth on top. Place the plate of soup in the refrigerator till it hardens. Enjoy!
*I personally like to take off the yellow layer of fat that is formed after it has been refrigerated and then reheat it before I eat it warm or cold.