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Welcome to our recipe for delicious and nourishing bone broth soup! This soup is a great way to get important nutrients while staying healthy all year round. We’ve made sure that this recipe is easy to make, and if you can, we recommend using non-GMO and organic ingredients. We know you’ll love it, so get cooking!

The Perfect Bone Broth Recipe

Cuisine: soup


Prep time


Cooking time



Use non-GMO and organic ingredients if possible.


  • 3-4 pounds beef bones (marrow, knuckle, oxtail, short rib / Rotisserie chicken "frame"

  • Fish bones

  • 2 pounds meaty bones such as short ribs

  • 4 tablespoons raw apple cider vinegar

  • 6 quarts filtered water

  • 3 celery stalks, halved

  • 3 carrots, halved

  • 3 onions, quartered

  • Handful of fresh parsley

  • 1 Bay leaf

  • Salt to taste


  • (Optional Step: Heat oven to 400°F. Spread the mixed bones on a baking tray in a single layer and place into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.)

  • Place bones in a large pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.

  • Add more water if needed to cover the bones.

  • Add the vegetable, bring to a boil. 

  • As it forms, skim the scum from the top and discard.

  • Reduce to a low simmer, cover, and cook for 12-48 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day). The longer you simmer it, the richer your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged.

  • During the last 10 minutes of cooking, throw in a handful of fresh parsley / bay leaf for added flavor and minerals.

  • Let the broth cool and strain it using a fine-mesh sieve. Discard bones and vegetables.

  • Let it continue to cool until barely warm. Then refrigerate in smaller containers overnight.

  • Remove solidified fat from the top of the chilled broth.

  • Add sea salt to taste and drink the broth as is or store up to 7 days in the fridge or up 6 months in the freezer.

    Alison Frankel

    Alison Frankel, MS is the Managing Director at The Remedy Room, with more than a decade of combined training and experience in functional and integrative medicine, neuroscience and nutrition. Passionate about the intersection of science and spirituality, she is also a YRT 200+ Hour Certified Yoga Teacher and Certified Life Coach.