Bone Broth Soup

Wholesome Cove

This deeply nourishing bone broth soup is made by slow-simmering bones with aromatic vegetables and apple cider vinegar to extract a rich, golden, collagen-packed broth. Perfect for sipping plain, using as a soup base, or incorporating into countless other dishes, this hands-off recipe is both budget-friendly and incredibly versatile — and the results are absolutely worth every hour of simmering time.

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Prep Time 15

Cook Time 12

Total Time 12 15

Course Soup

Cuisine American

Servings cups

Calories 45 kcal

Equipment

Large stockpot or Dutch oven - 8–12 quart capacity
Rimmed baking sheet - For roasting bones
Fine-mesh strainer or cheesecloth - For straining solids from broth
Slow cooker - (optional) Alternative cooking method
Instant Pot - (optional) Alternative pressure cooking method
Large spoon or ladle - For skimming foam and serving
Storage containers - Mason jars or freezer-safe containers
Sharp knife and cutting board - For chopping vegetables
Tongs - For handling hot bones

Ingredients

3-4 lbs beef bones, chicken bones, or a mix - 1.4–1.8 kg; prefer a combination of marrow bones and knuckle bones for best gelatin content
2 tbsp apple cider vinegar - 30 ml; raw, unfiltered with 'the mother' preferred
1 large onion, roughly chopped - No need to peel, just quarter it
2 large carrots, roughly chopped - Peels on for extra nutrients
3 celery stalks, roughly chopped - Include the leaves for added flavor
4 garlic cloves, smashed - No need to peel perfectly
2 bay leaves
1 tbsp whole black peppercorns - 15 ml
fresh thyme and parsley sprigs - Optional; add in the last 30 minutes of cooking
12-16 cups cold filtered water - 3–4 liters; enough to cover bones by about 2 inches
1-2 tsp sea salt - Add at the end to taste

Instructions

Preheat oven to 400°F (200°C). Spread bones in a single layer on a rimmed baking sheet and roast for 30–40 minutes, turning once halfway, until deeply browned and fragrant. (Optional for chicken; highly recommended for beef.)
Transfer roasted bones to a large stockpot and add the chopped onion, carrots, celery, smashed garlic, bay leaves, peppercorns, and apple cider vinegar. Let sit for 20–30 minutes before adding water.
Add enough cold filtered water to cover bones by about 2 inches (5 cm), then bring to a rolling boil over high heat, which usually takes 15–20 minutes.
As the broth boils, skim off any gray or brown foam with a ladle for the first 10–15 minutes, then reduce heat to low to maintain a very gentle simmer.
Simmer chicken bones for 12–24 hours, or beef bones for 24–48 hours, checking every few hours and adding water as needed to keep the bones submerged.
About 30 minutes before finishing, add a small handful of fresh parsley and a few sprigs of thyme if desired for a brighter, aromatic flavor.
Turn off heat, let cool 15–20 minutes, then ladle broth through a fine-mesh strainer into a large bowl; discard all solids and strain a second time through cheesecloth for extra clarity.
Refrigerate broth overnight, then remove the solidified fat layer from the top, taste, and season with sea salt starting with 1 teaspoon, adding more as needed.

Notes

Use a mix of bone types (marrow, knuckle, and meaty bones) for the best balance of flavor and gelatin content.
Don't skip the apple cider vinegar — the acid is essential for drawing minerals out of the bones; you won't taste it in the final broth.
Always maintain a gentle simmer; hard boiling creates a cloudy, greasy broth and diminishes flavor.
For very long beef broth cooking times (24+ hours), add the vegetables after the first 12 hours to prevent them from turning bitter.
The jiggle test: when properly refrigerated, good bone broth should gel firmly, indicating high collagen and gelatin content.
Don't salt during cooking — season only at the end so you can control saltiness based on how you plan to use the broth.
Beef bones can be reused for a second batch; simmer for 36–48 hours the second time. Chicken bones are too soft for reuse.
Refrigerate in airtight containers for up to 5 days, or freeze in portions for up to 6 months. Leave 1–2 inches of headspace in jars before freezing.
For an Instant Pot version, pressure cook on high for 120 minutes (chicken) or 180 minutes (beef).
Use filtered water for the best-tasting broth, as water quality noticeably affects this simple recipe.

Nutrition

Serving: 1CupCalories: 45kcalCarbohydrates: 1gProtein: 8gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 200mgPotassium: 150mgVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 2mg

Keyword bone broth soup, collagen broth, gut healing soup, homemade bone broth, slow simmered broth