If you’ve read my older post on the benefits of homemade broth, you already know I always suggest drinking meat and veggie broths – both for everyday health and in between the Absorb Plus shakes (if you are on an elemental diet).

Not only are there TONS of health benefits to making and consuming homemade bone broths, but this also “shakes” (no pun intended!) things up a bit so that if you’re on an elemental diet, your taste buds don’t get burned out by the continual sweetness of Absorb Plus. Even if you’re using these easily-tolerated whole food shakes, it’s a good idea to alternate them with bone broths for the gut-healing effects of gelatin.

If you have the newer version of my Listen To Your Gut program, you may have already delved into the Healing Diets Recipe Book I provided as one of your Complimentary Bonuses. There you can find all the recipes for making homemade broths and can use them for all sorts of soups, sauces, or stews.

Here are a just few of the broth recipes I have available throughout my blog, all in one place for easy accessibility! We will start with the easiest – chicken broth.


chicken-brothHere is the quickest way to make chicken broth! You can either buy organic chicken necks and backs from your grocer, or  you can buy your chicken breasts, thighs, etc. with “bone-in” – then remove the bones after cooking. The bones are an important contribution to the health benefits of this broth, so make sure if you are not using necks & backs that you buy chicken pieces with the bone-in.

In addition to just sipping the broth itself, you can also quickly turn this into a super healthy meal for yourself or the kids in about 5 minutes. Just add rice ramen noodles, or egg noodles, and a spoonful of dehydrated veggies. You can buy these from your local organic store. It’s that easy!

  • Take raw or cooked organic chicken bones, back, neck and place in a large saucepan. Fill saucepan 1 inch from the top with filtered water. Add 1 tbsp apple cider vinegar.
  • Chop up a couple carrots and 2 sticks of celery and throw them in the pot. Bring to a boil.
  • Simmer, covered, for as long as you can – anywhere from 2 to 12 hours. If any gunk/foam appears on top, skim it off. Add more water as/if needed.
  • Strain off broth into a large bowl, allow to cool for a bit, then place in the fridge.
  • Next day, skim off any fat (if you want) and portion broth/jelly into Ziplock freezer bags. I usually put 2 cups in each bag. Freeze until you need it! If you want to eat it right away, it’s good in the fridge for 3 days.


raw-chickenHere you will get WAY more bang for your buck – 3 delicious chicken recipes from one organic chicken, plus a homemade broth to boot. Let’s get started:

  • Buy a whole, organic chicken (remove the gizzards, neck etc. from the chest cavity and set aside in the fridge). Place the chicken (breast down, spine up) in a roasting pan. Surround the chicken with quartered potatoes, peeled carrots, and peeled, quartered onions (you can also add peeled, cubed squash if you like).
  • Drizzle olive oil over the top of the chicken and vegetables and then sprinkle the following spices on the chicken: powdered garlic, basil, oregano, hungarian (non-spicy) paprika, powdered ginger (use whichever of these spices you have on hand).
  • Put the lid on the roasting pan and put it into a preheated oven at 350 degrees Fahrenheit. An average size chicken should cook in about 1.5 hours.
  • When the chicken is cooked, remove the lovely roasted chicken and vegetables from the pan and set aside