Bone Broth Soup
Homemade, yummy, healing, goodness.
Servings Prep Time
408 oz. cups 20minutes
Cook Time
Servings Prep Time
408 oz. cups 20minutes
Cook Time
  1. Throw everything in your stock pot, cover with water.
  2. Cover it, and set the temperature on medium high heat.
  3. Once it comes to a soft boil, lower the hit so it’s a nice, soft simmer. A soft simmer will be when the water has a gentle movement, but isn’t going crazy.
  4. Take the cover off, and let it simmer for a minimum of 18 hours. I suggest keeping on a back burner.
  5. When the time is up, pull out all the large pieces of bones and veggies and strain the broth (with a fine mesh strainer) into another pot.
  6. I recommend letting the soup cool a bit, (ice bath in the sink is the best way to cool it down). Then put it in your refrigerator overnight. This will solidify all the fat, which you can skim off the next morning.
  7. At this point, your bone broth is done and ready to be placed in individual containers, labeled and ready to freeze. It will last six months in the freezer and one week in your refrigerator.
  8. This is also the point where you can add additional vegetables if you’d like to make it into a hearty soup.
Recipe Notes


For size, I try to stick to 3 pounds of bones, but anything between 3-5 is good. It depends on the size of your stock pot.

One whole chicken, or a combination of legs, thighs, wings. The more of the knuckle parts you use, the more marrow, so it’s super good for you.

Or, one pack of marrow bones.

Or one small turkey.

This is my basic recipe. I always add mirepoix, which is the French word for chopped up carrots, onion and celery.

Feel free to add any veggies or herbs you like to the stock pot. Of course, keeping in mind, what you add will change your flavor profile

Here’s a few things I like. I love adding mushrooms to the beef broth, it gives it a richer flavor. Dehydrated ones add even more flavor. 

Here’s a few variations of mirepoix that I found on Wikipedia;

Italian soffritto, Spanish sofrito, Portuegese refogado, consists of braised onions, garlic and tomato.

German suppengrun  consists of leeks, carrots and celeriac.

Polish wloszcyzna consists of leeks, carrots, celery root and parsley root.

U.S. Cajun and Creole holy trinity – onions, celery and bell peppers.

French duxelles is onions, shallots and mushrooms sautéed in butter.

I have not tried making a seafood/fish broth, but I would follow the same principals.



I use a 12 quart stock pot. Once the broth is finished and strained, I end up with approximately 10 quarts of broth. I pour the broth in 2 cup BPA free containers for freezing. I usually drink one cup at a time, so one container is two days worth of broth for me. However, you can drink as much as you’d like. For purposes of this recipe, I’ll say it’s approximately 40 – one cup servings.