Healing Chicken Broth

Chicken broths and soups have been praised for centuries for their healing and medicinal benefits.

Rich in electrolytes, vitamins, amino acids and minerals this broth strengthens the immune system and aids in easing cold and flu symptoms.

Bone broth is also the best option for gut healing. It helps rebuild the beneficial gut bacteria, Bacteroides, which provide metabolic capabilities to obtain important nutrients and vitamins that the body needs.

Prep Time: 5 mins

Cook Time: 8 hours

Servings: Approx 4 liters

Ingredients

1.8kg free range chicken

2 onions, quartered

2 whole heads garlic, halved cross ways

4 small carrots

3 sticks celery

3 bay leaves

3 fresh rosemary sprigs

6 fresh thyme sprigs

1 tbsp apple cider vinegar

2 tsp sea salt

¼ tsp cracked black pepper

4.5L water

Steps

1. Place all ingredients except the water in a large heavy-based saucepan over medium-low heat. Gently pour over water, adding extra water if needed to completely cover. 
2. Bring to a very gentle simmer. Reduce heat to low. Cook, covered, for 8 hours. Check mixture occasionally to ensure liquid isn’t boiling. 
3. Gently remove chicken. Shred chicken from bone and reserve for another use.
4. Strain mixture through a sieve into a large clean saucepan. Discard solids.
5. Allow the broth to completely cool before transferring to the fridge to store. 

Recommendations

Make sure you wash all your herbs and vegetables before adding to the saucepan.

Apple cider vinegar is used to draw the medicinal benefits from the chicken bones.

You can add other vegetables to the broth as well such as cabbage, turnip or sweet potato.

You can enjoy this broth on its own as a medicinal drink or turn into a substantial soup by heating the strained broth with fresh herbs and vegetables such as parsley, dill, carrot, zucchini, corn, potato and peas, until tender. Add the reserved shredded chicken at the end to warm through. Also see Chicken Soup with Healing Broth recipe.

Reserved shredded chicken can be added to soups, stews and pasta or added to salads and sandwiches. 

By Michelle Cloete