Bone Broth
Old ways of preparing food are often the most nutrient dense and healing. Bone broth is one of those traditional foods that heals and seals the gut lining, adds minerals, and is a great immune tonic for all. Here is my perfected bone broth recipe - 2 ways. 1- plain, 2- with extra immune boosting mushrooms.
BONE BROTH - 2 WAYS - plain and with mushrooms.
About 3 lbs chicken bones (raw or cooked)
enough water to cover the bones by 2 inches (about 3 quarts)
1 medium onion, chopped into large chunks
1 Tbsp apple cider vinegar
1/2 clove chopped garlic
1 Tbsp sea salt
4 bay leaves
1 inch of chopped ginger
DIRECTIONS
STOVE: Put it all in a pot and simmer on stove for 4-6 hours.
INSTAPOT: Set for 120 minutes and let pressure come down naturally (don’t release the steam).
SLOW COOKER: Let run on low for 24 hours.
Once done cooking, strain and discard the solids and reserve soup in jars.
Sealed jars will last a long time in fridge. Unsealed jars will last 5-6 days in fridge.
You can also freeze in small amounts for later use.
When you are ready to make soup with the broth:
Chop up more onion and garlic and ginger to taste add and simmer for 10 minutes.
chop up carrot, celery and any other vegetables you want, and and cook for 10 minutes or until tender.
Add cooked meat and salt to taste.
MUSHROOM VERSION:
Shredded chicken
1 medium onion, chopped
3 carrots, sliced
4 celery stalks, chopped
2 cups shiitake mushrooms, thinly sliced
1 large red bell pepper, chopped
2 to 3 teaspoons grated fresh ginger
1 tablespoon sea salt
1 teaspoon crushed red chili flakes
4 to 5 cups sliced napa cabbage
1 cup chopped cilantro
DIRECTIONS
add the all of the ingredients for the soup except the napa cabbage and cilantro.
Cover and simmer for 15 to 20 minutes.
Add the chicken to the soup.
Once the vegetables are tender, turn off the heat and add the chopped cabbage and cilantro.
Taste and adjust salt and seasonings if desired.
Hope you enjoy,
-Dr. Nicole
