Slow-Cooker Chicken Bone Broth Soup
240 minLow FODMAPGluten-freeSlow cookerGut healthBetter sleepLess inflammationMenstrual phaseDairy-freeAnti-inflammatorySoups & stews
Servings:
4
·
Ingredients
- —Whole chickens — 1 ½ kg
- —Carrots — 2
- —Parsnip — 1
- —Fresh ginger, 3 cm, sliced
- —Apple cider vinegar — 1 tbsp
- —Leeks — 2, green parts only
- —Ground turmeric — 1 tsp
- —Sea salt, parsley
- —Water 2.5 L
Method
- 01Place the chicken, roughly chopped vegetables, ginger slices, apple cider vinegar and turmeric in the slow cooker. The vinegar helps draw collagen from the bones — that is what makes the broth rich and nourishing.
- 02Cover with cold water so everything is submerged. Cold water matters — it heats gradually and extracts more nutrients. Cook on LOW for 8 hours or HIGH for 4 hours.
- 03Carefully lift the chicken out of the broth. Use two forks to shred the meat away from the bones. Return the shredded meat to the pot.
- 04Taste and adjust the seasoning with salt. Ladle into bowls and scatter chopped parsley over each serving.
Why this works
Slow extraction releases collagen-derived amino acids like glycine, which has been studied at supplement doses for supporting subjective sleep quality. Turmeric and ginger are traditionally used to support digestive comfort.
Nutrition (per serving)
607
kcal
49.5g
protein
40g
fat
9.5g
carbs
2.3g
fiber
Always check product labels for allergens.