Bone Broth Soup

Nothing beats a bone broth soup in the winter months. Homemade broth made with veggies and bones is much more nutrient dense than anything you could ever purchase at a grocery store. Bone broth is high in minerals such as calcium and magnesium and contains essential amino acids. It is extremely nourishing to your kidneys (supports your kidney essence) and easily digestible when your immune system may be depleted.

Bone Broth Soup

Homemade bone broth ingredients:

  • 2 lbs bones from a healthy source
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of sea salt
  • 2 cloves of garlic


  • large stock pot to cook the broth in
  • strainer to remove the large pieces

You will want to use 2 lbs of bones to 4 litres of water. Place the bones and the water in the stock pot with the Apple Cider Vinegar (ACV). The ACV will help draw out the nutrients. Allow to bones & water to sit for 30 min before you begin cooking. Cut up the carrots, onion and celery into rough chunks and add them and the sea salt to the water. Bring to a boil. Once it is boiled turn the heat down and simmer for varying amounts:

  • Beef bones (grass fed preferably) – 48 hours
  • Chicken bones – 24 hours
  • Fish bones – 8 hours

During the first few hours scoop of the frothy things that float to the surface – checking your stock every 30 min for the first two hours. During the last half hour of simmering (depending on your bones) you will want to add in the garlic. Let cool for half hour and then strain of larger pieces. Keeps for 5 days or you can freeze in mason jars for later use. Enjoy!

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saskatchewan association of naturopathic practitioners
canadian association of naturopathic doctors