Although Bone Broth has been around for ages, Austin and I just discovered this tasty and healthy soup while in London. And we loved it!

Bone Broth is a versatile option that many chefs use as a base for soups, gravies, sauces and more. We personally like to use it as a base for soup. And after trying it in London, we came home and created a similar recipe that we hope you all enjoy as much as we do! 

But did you know that Bone Broth has been linked to several health benefits?  When researching further information, I came across these interesting claims:

Bone Broth Fights Inflammation + Boosts Immunity

According to a recent article in Medical News Today, bone broth is packed full of nutrients and minerals that may help keep the body working at its best.

Studies show that many of the amino acids in bone broth (such as cystine, histidine, and glycine) reduce inflammation, and L-glutamine specifically reduces gut inflammation.

And that’s important because eighty percent of your immune system cells reside in your gut.

Bone Broth Improves Skin, Hair & Nail Health

Bone broth offers plenty of hyaluronic acids and gelatin (aka “cooked collagen”) which are key factors in promoting smoother skin, shiny hair and strong nails.

Heather Hanes, Nutritionist at KulaMama.com says,

You know all those lotions and potions that claim they can reverse aging due to their natural collagen?

Well, collagen (when cooked and more digestible – we know as gelatin) is a pretty large protein and it can’t penetrate the skin. So, all those marketing claims are bogus. Taking natural collagen internally is the only way to give your skin a boost.”

So why not fight inflammation and prevent wrinkles when you drink your broth?

Chicken Bone Broth Soup

WHAT YOU WILL NEED:

*This serves four*

Rotisserie Chicken

Chicken Bone Broth: We love this brand and use two cartons when making this soup. We find it at our local Central Market or Whole Foods. Of course, you can make this from scratch too. 

1 Inch Fresh Peeled Ginger 

2 Cloves Chopped Garlic

Handful of Diced Green Onion 

Handful of Watercress (next to the Kale in the produce section) 

Cup of Chopped Cabbage 

Pinch (or two) of Black Pepper 

Salt to Taste 

Editors Note: We’ve made this a few times and I like to add a little garlic salt as well. Not necessary, but if you need a little something extra, this helps. 

DIRECTIONS: 

Start by putting the broth on the stove on medium heat.

Add the garlic and ginger. Stir and let it sit for a couple minutes.

Add the green onion, watercress and cabbage. Stir and turn the heat down to simmer. You don’t want it to boil.

Shred and add your chicken.

Add salt and pepper. Optional to add the garlic salt.

Sip and enjoy!

xx Ashley