Kohathite: Chicken Bone Broth Recipe | Healing Food For Body And Soul

Chicken Bone Broth Recipe | Healing Food For Body And Soul

Meta Description: Nourishing chicken bone broth to soothe, heal, and comfort body and soul. A faith-centered recipe for health, restoration, and peace.

Introduction: Healing in a Bowl

Chicken bone broth has long been known as “Jewish penicillin,” and for good reason. It’s rich in collagen, minerals, and amino acids that help soothe inflammation, restore gut health, and strengthen immunity. A warm cup can calm digestion, nourish the body after illness, and even lift the spirit when we feel weary.

This simple broth carries more than just nutrients—it carries memory. It’s the steam rising in the kitchen after a long day. It’s the comfort of sitting at your grandmother’s table with a bowl of soup when you felt unwell. It’s the gentle reminder that food is not just for survival but for restoration.

For many families, chicken bone broth is enjoyed during the colder months, served on Shabbat evenings, or offered to a loved one in recovery. It reminds us of God’s goodness—that He created foods that both sustain and heal. Psalm 107:9 says, “For He satisfies the longing soul, and the hungry soul He fills with good things.” This broth is one of those good things.

When you prepare it, you are not just cooking—you are participating in God’s provision of healing through the work of your hands.

Recipe Summary Card

Recipe Title: Chicken Bone Broth

Prep time: 15 minutes
Cook time: 6–8 hours (stovetop or slow cooker)
Total time: 6 hours 15 minutes – 8 hours 15 minutes
Yield: 10–12 cups (about 8 servings)
Cooking Vessel: Large stockpot or slow cooker (6–8 quart)
Difficulty Level: Easy
Special Equipment: Fine mesh strainer or cheesecloth

Ingredients

2–3 lbs / 900 g–1.3 kg kosher chicken bones (back, wings, neck, or carcass)
2 medium carrots, chopped (1 cup / 120 g)
2 medium celery stalks, chopped (1 cup / 100 g)
1 large onion, quartered (1 cup / 150 g)
4 cloves garlic, smashed
2 tbsp (30 ml) apple cider vinegar (helps release minerals from the bones)
2 bay leaves
10–12 cups (2.5–3 liters) filtered water
1 tsp (5 g) kosher salt (adjust to taste)
½ tsp (2 g) black peppercorns
Optional healing additions: 1 inch (2.5 cm) fresh ginger, 1 inch (2.5 cm) turmeric root, fresh parsley or dill at the end

Substitutions & Notes:

For a parve broth, substitute chicken with a mix of shiitake mushrooms and seaweed.
For low-sodium, reduce salt and season at serving.
Always use kosher-certified ingredients where applicable.

Step-by-Step Directions

Prepare bones: If using raw bones, roast at 400°F (200°C) for 25–30 minutes for deeper flavor.
Add ingredients: Place bones, vegetables, vinegar, bay leaves, salt, pepper, and water in a large stockpot or slow cooker.
Bring to boil: Heat on high until broth begins to boil.
Simmer: Reduce to low heat. Skim foam from the surface. Simmer gently for 6–8 hours. (Slow cooker: low for 8–10 hours).
Strain: Remove bones and vegetables with tongs. Strain liquid through a fine mesh strainer or cheesecloth.
Cool: Let broth cool, then refrigerate. A gel-like texture indicates collagen richness.
Season: Adjust salt and add fresh herbs just before serving.

Serving & Presentation

Servings: Makes about 8 bowls (1½ cups / 350 ml each).
Serve in mugs or bowls with a sprinkle of fresh dill or parsley.
Pair with challah, matzo, or healing teas like chamomile or ginger.
Use as a base for soups, risottos, or grains to infuse healing benefits.

Cooking Tips & Troubleshooting

For richer flavor: Roast bones first.
If broth is cloudy: Simmer at a gentler heat; avoid rapid boiling.
If broth doesn’t gel: Add extra collagen-rich parts (chicken feet, wings).
Kosher note: Always verify bones and ingredients are kosher-certified.

Dietary Adaptations

Gluten-Free: Naturally gluten-free as written.
Dairy-Free: Naturally dairy-free.
Low-Sodium: Reduce added salt and season at serving.

Storage, Make-Ahead & Freezing

Refrigerator: Store in airtight container up to 5 days.
Freezer: Freeze in jars or ice cube trays up to 3 months.
Reheating: Warm gently on stovetop; avoid boiling to preserve nutrients.

Printable Recipe Card

Chicken Bone Broth

Prep time: 15 min
Cook time: 6–8 hrs
Total time: ~6–8 hrs
Yield: 8 servings

Ingredients:

2–3 lbs chicken bones (900 g–1.3 kg)
2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
4 garlic cloves, smashed
2 tbsp apple cider vinegar
2 bay leaves
10–12 cups water (2.5–3 L)
1 tsp kosher salt
½ tsp peppercorns
Optional: ginger, turmeric, fresh parsley/dill

Steps:

Roast bones at 400°F (200°C) for 25–30 min (optional).
Add all ingredients to stockpot or slow cooker.
Bring to boil, then simmer 6–8 hrs (slow cooker 8–10 hrs).
Strain, cool, refrigerate, season.

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