Gut restoring bone broth

Chicken Soup has long been promoted as a “cure” for the common cold.  The amino acid cysteine, released from chicken during cooking, chemically resembles the bronchitis drug acetylcysteine.

Chicken broth has another amino acid glutamine, which aids in rebuilding the gut where most of the immune system is regulated. Use sea salt to create a nice salty broth which keeps mucus thin the same way cough medicines do. Give your soup a boost with garlic, onions, carrots, and celery which can increase immune-boosting power.

For more information on why I love gut healing bone broth so much


1 whole free- range chicken, cooked and deboned

1 Tbsp, Sea salt

2 Tbsp ground black pepper

2 Tbsp ground turmeric spice

1 medium sized onion, peeled and chopped

3 carrots, chopped into chunks

1/2 bunch celery, keep leaves on, chopped

1-3 cups vegetable scraps (onion skins, chard stems, carrot tops, etc.)

4 Tbsp apple cider vinegar (with mother)

2-3 bay leaves

Filtered water (just enough to cover the bones)


Debone the cooked chicken and keep the bones and skin aside. Reserve the meat from the chicken for salad or soup or even a chicken mayo sami.

Put the carcass and skins into a large pot or slow cooker and pour over filtered water, just enough to cover the bones. Cut the onions, carrots and celery into a few large pieces and add to the pot or slow cooker.

Bring the pot to a boil and then reduce heat to a slow simmer.  Note if using slow cooker, run on high for 50 minutes. Add the apple cider vinegar, turmeric, sea salt, and bay leaves. Top up with water. Allow the mixture to cook for another 25 minutes. Strain the first mixture. Top up with spices and filtered water again after placing all the bones and veg back into the pot. If using a pot, simmer over medium heat for 1 hour, top up with water. Simmer for another 20 minutes and strain. Place the mixture back into the pot and repeat the process.

Do not agitate or stir broth once cooking to allow optimal collagen formation in broth allowing it to gel.

Cool slightly and strain the stock into a freezer-safe container if not using within 5 days. (It’s easier to stain the mixture whilst hot).

Be sure to leave a 2 finger space from top of glass jar for expansion as it freezes if glass; if plastic cool completely in fridge in glass first. Discard bones and vegetables.

Did you make this recipe?

I would love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @chefdotsa

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

Leave a Reply

Your email address will not be published. Required fields are marked *