Archive for February, 2015

Bone Broth Soup: Natures Immune Booster

Getting and Staying Healthy This Winter with Bone Broth

If you’ve seen me for an acupuncture treatment lately, I’ve most likely already told you about my love affair with bone broth. I can almost guarantee there’s a slow cooker in my kitchen simmering away with this stuff right now. I recommend it to anyone who is feeling a little run down, is recovering from an illness, gets frequents colds, wants to keep from getting a cold, has joint pain, has digestive problems, is pregnant, wants to get pregnant, or has just had a baby.  So, that pretty much covers everyone.

Bone broth is amazingly easy to assimilate and can help to heal the digestive tract. It boosts up the immune system, decreases inflammation, and promotes healthy bones and joints. Because it’s a powerhouse of minerals, amino acids, chondroitin, and glucosamine, it’s a good way to stay healthy this winter.

Making bone broth might sound a little intimidating at first, but it’s actually really easy. I make the lazy person’s version by starting with an organic roasted chicken that I pick up from a local market. I pull all of the meat off of the bones and use it for another meal or save it to put back into the broth later. Some people like to just sip the broth on it’s own. Other folks like to use it as the base for a soup. I usually just try to get in a cup a day (or more if I’m feeling low on energy) especially during the winter.

1 organic chicken carcass

enough water to cover the chicken bones

1 onion

2 large carrots

3 large celery stalks

2 garlic cloves

2 bay leaves or other spices

1 tsp salt to taste

1 tbsp vinegar

Put the chicken bones in a slow cooker or large stock put. Cut up the vegetables into large pieces and add them to the pot. Add enough water to cover everything. The vinegar might seem like an odd addition, but please don’t leave it out. It’s the thing that helps get all those minerals out of the bones. Then just turn the heat on and let this stuff simmer for 18 to 24 hours. I add the garlic cloves and the bay leaves towards the end of cooking time. You’ll know the broth is done when you pinch the bones and they’re mushy. Run the broth through a fine metal strainer to get all the chunky bits out, and you’re all set. The broth will stay good in the fridge for about five days, or you can put it in the freezer and use it later.

Enjoy and have a healthy winter!

— Jen Bookout, LAc, MTOM

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