This will keep in the fridge for a few days, or for 4-6 months in the freezer.[wpurp-searchable-recipe]Chicken Bone Broth Soup – – – [/wpurp-searchable-recipe]


  • 3 pounds soup bones (Note: Ask at your local butcher shop. Soup bones are usually very cheap, if not free!)
  • water (enough to cover the bones)
  • 1 tablespoon raw apple cider vinegar


Make Your Stock

  1. In a stock pot, add the soup bones and enough water to cover. Add apple cider vinegar. Bring to a boil, and then reduce to a simmer for 24+ hours.

Store Your Stock

  1. After about 24 hours, strain the stock into mason jars. Set them in the fridge to cool. Skim off the fat that rises to the top, and close tightly with a lid. Or put in ice cube trays for quick use.