You know that Old Wives tale that when you’re sick you should drink chicken soup?

Yeah. That’s true. And there’s actually science behind it.


But let’s get something out of the way first. I’m not talking about the chicken soup you get at some random restaurant. I’m not talking about Campbell’s. I’m not even talking about buying organic chicken broth.

I’m talking about the homemade, real-deal bone broth made from actual bones. No MSG. No processed leftover bits. Preferably the bones of organic/pastured animals, filtered water and some added vegetables and spices for flavor.

I’ve been drinking bone broth since I first joined the Weston A. Price Foundation when I was 21. I’m so happy to see it finally getting the attention it deserves (move over, green juice!).

Bone broth is one of the most healing foods on earth. It is rich in vitamins, minerals and healthy fats. A partial list of the benefits of bone broth include:

  • gut healing
  • wrinkle reducing
  • immune boosting
  • skin clearing
  • mood boosting
  • cellulite reducing
  • skin toning
  • anxiety/depression reducing
  • bone and joint strengthening
  • arthritis reducing

Sounds pretty good. Boosts immune system AND improves wrinkles and cellulite?


Ancestral as f*ck.

Bone broth from any animal is one way our ancestors made use of each part of the animal. This is true nose to tail eating and there is deep knowledge in that ancestral wisdom. Bone broth is loaded with glycine, lysine, proline and glutamine. Bone broth is loaded with amino acids that reduce inflammation and strengthen the immune system. It’s also packed with magnesium, calcium, phosphorous and trace minerals.

These nutrients are what make bone broth so beneficial not just for gut healing but also strengthening bone and joints. This is one of the reasons our ancestors didn’t experience modern illnesses like arthritis, osteoporosis.

Here’s my go-to recipe.

  • 3 lbs bones (any kind, chicken feet are also a great addition because they’re loaded with collagen)
  • 1 onion, sliced in half
  • 2 carrots
  • 2 pieces of celery
  • sea salt
  • 1-2 tbsp apple cider vinegar
  • filtered water
  • salt and any spices you like (I love to use Trader Joe’s 21 Seasoning Salute)


  1. Throw everything in the crockpot except the apple cider vinegar.
  2. Cove with filtered water.
  3. Simmer on low for at least 16 hours. I just let that bad boy go all night.
  4. When you’re ready to strain it, add 1-2 tbsp of apple cider vinegar. This will draw out minerals from the bones.
  5. Strain through a cheese cloth or fine mesh sieve. Or if, like me, you don’t have these things. Put your collander in a really big pot and strain it that way. I really need to get some cheese cloth.


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