Ingredients
3 pounds chicken bones (backs, wings, necks, or carcass)
1 tablespoon olive oil
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
6 garlic cloves, smashed
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon sea salt
8–10 cups filtered water
4 sprigs fresh thyme
1 small bunch parsley stems
For the soup
2 cups shredded cooked chicken
2 carrots, diced
2 celery stalks, sliced
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
6 cups chicken bone broth
1 teaspoon sea salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
1 cup egg noodles or cooked rice (optional)
Instructions
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Preheat oven to 400°F (200°C). Arrange chicken bones on a roasting pan and drizzle with olive oil. Roast for 35–40 minutes until deeply golden and aromatic.
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Transfer roasted bones to a large stockpot. Add onion, carrots, celery, garlic, thyme, parsley stems, bay leaves, and peppercorns.
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Pour in filtered water and add apple cider vinegar. Let the mixture rest for 20 minutes before heating.
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Bring to a gentle simmer over medium heat. Reduce heat to low and cook uncovered for 6–12 hours, occasionally skimming foam from the surface.
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Strain the broth through a fine mesh strainer into a clean pot. Discard bones and vegetables.
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Heat olive oil in a soup pot over medium heat. Add diced onion, carrots, and celery. Cook for about 6 minutes until softened.
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Stir in garlic and cook for 1 minute until fragrant.
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Pour in 6 cups of prepared chicken bone broth. Bring to a gentle simmer.
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Add shredded chicken and egg noodles if using. Simmer 8–10 minutes until noodles are tender.
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Season with salt, pepper, and thyme. Finish with fresh parsley and serve hot.
Notes
Use a mix of chicken wings, backs, and necks for the most gelatin-rich broth.
Roasting the bones adds deep flavor and improves the color of the broth.
Simmer gently rather than boiling to keep the broth clear.
If the broth gels after refrigeration, it means the collagen extraction was successful.
Bone broth can be stored in the refrigerator for 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Simmer / Stovetop
- Cuisine: Healthy / Comfort Food
- Diet: Gluten Free