Slow-Cooker Chicken Bone Broth Soup
240 minLow FODMAPBetter sleepGluten-freeLess inflammationAnti-inflammatorySlow cookerEveryoneDairy-freeMenstrual phaseGut health
Servings:
4
·
Ingredients
- —1 ½ kg Chicken thigh, boneless skinless, raw
- —2 Carrots, raw
- —1 Parsnip, raw
- —Ginger, ground
- —1 tbsp Apple cider vinegar
- —Green lentils, dry
- —1 tsp Turmeric, ground
- —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 and glycine — repair gut lining and support sleep. Turmeric and ginger calm digestive inflammation common after 40.
Nutrition (per serving)
584
kcal
70.5g
protein
29.9g
fat
9.5g
carbs