Chicken Broth


Making your own chicken broth is about the easiest thing… ever. And it tastes worlds better than what you buy in the stores.

Chicken (or beef) broth is high in minerals, and can help nourish the body at a very deep level, which is why chicken soup is so popular when someone is ill.

I learned how to make chicken broth because the stuff in the store (canned or boxed, even ready-made) is just not as good as what you can make yourself in a few minutes of your time. Also, the toxins that are leeched by the linings from the cans and boxes can build up in the body over time and cause problems later on. You can read about it in this Consumer Alert, along with many other sources on the internet, including Consumer Reports.

And don’t trust that BPA-free means better… there are still chemicals lurking there. Just make your own. It’s really that easy.

Here is an easy, delicious chicken broth recipe you can use for making soups, rice, beans, green smoothies, dhal, etc.

Just Please Use ORGANIC chicken. There is so much going on now from not monitoring meats in packing plants to injecting animals with all kinds of chemicals and feeding them low grade feed that by cooking them to make broth, you will also be concentrating the chemicals.

Here are some articles you can use to start your own research:

Factory Chicken Chemicals

Arsenic Added to Conventional Chickens

USDA reducing inspections

So if you aren’t raising your own chickens or buying from a local farmer you know, buy organic and you will be pretty safe.

Chicken Broth


  • Chicken bones from an organic chicken
    I use left over bones from roasted chicken, baked chicken, rotisserie chicken etc, or you can use them fresh
  • 1-2 organic carrots
  • 1/2 organic onion
  • 2 cloves organic garlic (optional)
  • 3 organic kale spines (just take off the leafy part and use it in a smoothie or stir fry)
  • 1 stalk organic celery
  • enough water to cover the chicken and veggies by 4 inches or more
  • salt and pepper to taste
  • 1 Tablespoon organic turmeric powder
  • 2 teaspoons organic cumin powder
  • 1 teaspoon organic ginger powder

Dishes used:

  • Pot and slotted spoon
  • Strainer
  • Container for storing broth
  • Knife and cutting board


  1. Place all ingredients into pot and stir. 
  2. Heat on medium-high until boiling, then cover and let simmer for 4-6 hours (or longer).
  3. Check on it occasionally to make sure there is enough water.
  4. Once it’s finished, strain solids and store the broth in an air-tight glass container.

That’s it!

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