Nourishing Chicken Stock

What speaks more of a winter day than a warm bowl of soup? Chicken soup has long been known as the Jewish Penicillin, it is one of the first things our grandmothers and mothers gave us when we were sick or on the mend from the flu. The soup that is said to cure colds does not come from a can of condensed soup that we add water to, heat and serve. Those soups are laden with monosodium glutamate (MSG) and lots of other preservatives that do not lend to healing.


You need the real stuff, a good, nourishing broth made from bones, egg shells, fowl feet, hooves and vegetables. When cooked on low for hours in a crock pot or on the stove, the results yield  flavorful broth full of gelatin, sulphates, glucosamine, calcium, magnesium, sulfur, silicon, phosphorus and trace minerals that are easily absorbed into the body. These properties aid in soothing colds, sore throats and stuffy noses, treating arthritis and joint pain, cancer, tuberculosis, muscle disease, peptic ulcers and infectious diseases.


With all the amazing benefits of bone broth, how could you not want to use it in your cooking? Not mention how tasty it is too! It is an essential for cooking so many dishes. I use it for cooking noodles, dumplings, soups, rice and gravy. It is also a perfect way to waste less using bones, egg shells, a vegetables that are starting to go bad that would normally end up in the garbage. Next time you bake a chicken or crack an egg, get out a container or ziplock and freeze to save for later to make nourishing and delicious stock!

Nourishing Chicken Stock
  • Chicken bones (preferably pastured)
  • Egg Shells (preferably pastured)
  • 2 chicken legs (preferably pastured)
  • 2 carrots
  • 4 stalks of celery with leaves
  • 1 onion chopped
  • 4 cloves of garlic
  • 1 bunch of parsley
  • 4 quarts of water
  • 2 TBS apple cider vinegar
  • Salt to taste
  1. Cover and simmer for 12 to 48 hours.


Soups that I use my stock in:

This post is part of Hearth and Soul, Pennywise Platter Thursday, Sunday Night Soup Night, Teach Me Tuesday, 

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. If you’re trying to save your egg shells for future broth, where do you store them and for how long? I have tried saving them in a bag/in the fridge, but it’s always so gross to me when I open the bag.

  2. What a great idea to add eggshells! I love the info about the benefits of stock that you give in your post. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  3. Healthy and yummy! First time I heard about adding egg shell when making soup, thanks for the great idea…

  4. I just left a moderate life, stopping by to say congratulations on winning your award.

  5. Thanks Alex!! How fun!!

  6. Hi Katie! Awesome stock! I adore making this, but your idea of adding in the egg shells is GENIUS! I wanted to stop by and tell you that I am giving you a Stylish Blogger award because you are so awesome! stop by a moderate life on friday to pick it up! All the best! Alex

  7. Egg shells are loaded with calcium. The slow cooking and vinegar is what helps pull the calcium out. I only use organic egg shells and I’m always sure to rinse them first.

  8. I have seen lots of chicken stock recipes (have one myself on my blog) but have never seen anyone add egg shells – it just never occurred to me. Maybe it is because I don’t think of the shells as clean – considering where they come from! LOL – why do you add them? Thanks for a great link to the Hearth and Soul Hop!

  9. That’s really cool, I had never heard of adding egg shells to my stock. I’m so glad you posted this one at the hearth and soul hop so I wouldn’t miss it. I’ll be adding egg shells to my freezer-stock-bag from here on out, thanks Katie! 😀


  1. […] that are easily absorbed into the body, they not only heal but sooth as well. Making your own chicken bone broth is […]

  2. […] and scraps for your chickens or compost. The bones can be frozen to add to your next batch of bone broth. Just don’t give your chickens the potato peels if they are still […]

  3. […] soup has long been considered the panacea of colds. The reason is in the bone broth, while a can of chicken and noodles my feel soothing it doesn’t have the minerals and healing […]

  4. […] great tips on how to start a worm compost bin. 7. Stock Saving bones and egg shells to make stock is a great way to add calcium and other important minerals to your diet. When you’re done […]

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