Homemade Chicken Bone Broth

As winter settles in, there’s nothing quite like a warm bowl of soup to warm you up. One of my favorite kitchen hacks is to save those leftover vegetable and chicken scraps during the summer months. Simply pop them in the freezer and wait for soup season to arrive!

Not only is chicken bone broth a hearty addition to your pantry, but it can also help you survive cold and flu season. Packed with nutrients that support a healthy immune system, homemade chicken bone broth offers benefits beyond just flavor.

I particularly love sourcing my pasture-raised chicken from our friends at WR Ranch. They pride themselves on raising hormone-, vaccine-, and antibiotic-free chickens, ensuring that not only is their meat delicious, but it’s also a nourishing choice for your health.

So, embrace soup season next winter with homemade chicken bone broth (or just enjoy a warm glass)—it’s a cozy way to stay healthy and enjoy every spoonful!

In a large stock pot, place any remaining cooked chicken bones, neck, meat, and juices and combine with ingredients listed below. Simmer on low for 6-12 hours, I try and go for 8 hours. Refrigerate, pressure can, or freeze and enjoy! (Make sure if you are freezing in canning jars you use straight jars, not with a lip at the top and leave about 1-2 inch head space. Freezing with a jar with a lip can lead to cracking.)

**This recipe is per one chicken adjust as needed**

12 cups of cold water

3-4 carrots chopped in large chunks

3-4 stalks of celery chopped in large chunks

One white onion cut into quarters

A dash of turmeric

A dash of paprika

A dash of ground ginger

A spoon full of minced garlic

One tablespoon of parsley

One teaspoon of onion powder

2 bay leaves

Seasoned salt to taste (or skip salt if you want it unsalted)

Has anyone tried dehydrating chicken bone broth into powder? If so let me know any tips or tricks!

(Or maybe that it is just a flat out fail)