Immune Boosting Bone Broth

Source

Ingredients

Display units in Metric

2	lb	chicken bones (optional)
12		shiitake mushrooms stems removed and discarded
6	large	carrots peeled and cut in 1/2-inch pieces
4		celery stalks sliced in 1-inch pieces
3		leeks sliced
2		parsnips peeled and sliced
¹⁄₂		white onion quartered
1		zucchini sliced
1		whole garlic bulb cloves separated and peeled
2	Tbsp	coconut oil
1	Tbsp	apple cider vinegar
2		-inch piece ginger peeled and sliced
1	bunch	fresh dill
1	bunch	flat-leaf parsley
1		bay leaf
2	Tbsp	goji berries (optional)
1	Tbsp	sea salt
2	tsp	ground turmeric
8	cups	water

If using bones, simmer the bones in a pot of water until scum starts to float to the top, about 10 minutes. Dump the water and clean out the pot. Put the bones back in the pot.

Add all ingredients, except the water, to a large soup pot or slow cooker. Add enough water to fill the pot (expect to use about 8 cups).

Cover and bring to a slow and low simmer for 1 to 20 hours if just using vegetables. If using bones, simmer for 2 to 6 hours (up to 24 hours in a slow cooker on low). The soup will get richer and more flavorful the longer you let it simmer. If you are using a slow cooker, you may choose to take some broth out and keep adding more water back in while keeping it on the low setting for 2 days to get every last drop of goodness out of the stock of bones.

Once the soup is fully cooked, strain the broth from the bones and vegetables.

You may wish to pick through some of the vegetables to add some back to the soup that you prefer (carrots, celery, onion).

Add salt to taste and enjoy!

If using bones, simmer the bones in a pot of water until scum starts to float to the top, about 10 minutes. Dump the water and clean out the pot. Put the bones back in the pot.
Add all ingredients, except the water, to a large soup pot or slow cooker. Add enough water to fill the pot (expect to use about 8 cups).
Cover and bring to a slow and low simmer for 1 to 20 hours if just using vegetables. If using bones, simmer for 2 to 6 hours (up to 24 hours in a slow cooker on low). The soup will get richer and more flavorful the longer you let it simmer. If you are using a slow cooker, you may choose to take some broth out and keep adding more water back in while keeping it on the low setting for 2 days to get every last drop of goodness out of the stock of bones.
Once the soup is fully cooked, strain the broth from the bones and vegetables.
You may wish to pick through some of the vegetables to add some back to the soup that you prefer (carrots, celery, onion).
Add salt to taste and enjoy!

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