Chicken Bone Broth
Dairy free, Egg free, Gluten Free, Nut free, Soy free
About the recipe
This nourishing chicken bone broth is rich in gut-loving collagen and minerals to support immunity, digestion, and overall wellbeing.
Chicken broth is hands-down my favourite broth to make. It’s sweet, comforting, and incredibly versatile, delicious on its own, or added to almost anything to boost nutrition and flavour.
It’s also one of the most nourishing foods you can offer your child. Chicken bone broth is easily digestible, packed with immune-supportive minerals, and full of collagen—making it the perfect addition when starting solids or supporting gut health.
Bonus? You can use a whole chicken to make this, remove the meat after a few hours, and have meals prepped for the week. I also love cooking grains like quinoa, rice, couscous or polenta in broth—it adds flavour and makes them easier to digest.
Age suitable:
Suitable from when you start solids
Use as a cooking liquid for grains, blend into purées, or offer in small sips from an open cup (not to displace breastmilk or formula).
Storage tips:
Fridge: Store in airtight jars for up to 5 days
Freezer: Freeze in silicone ice cube trays or containers for up to 3 months
Tip: Once frozen, transfer cubes into a labelled ziplock bag for easy access
Bone broth confuse you?
We know that making bone broth can be a bit daunting, which is why we wrote this whole blog on everything you need to know about bone broth.
Ingredients
1 whole chicken (approx. 1.4–1.6 kg)
500g chicken feet or necks (optional, but ideal for gelatin)
2 carrots, chopped
2 celery sticks, chopped
1 brown onion, chopped
Herbs of choice (e.g. celery leaves, parsley, thyme, sage, bay leaves)
2 tbsp apple cider vinegar
A few black peppercorns
Filtered water (enough to cover ingredients)
Method
Method – Stovetop:
Place the whole chicken, feet/necks (if using), vegetables, herbs, apple cider vinegar and peppercorns into a large pot.
Fill with water to cover ingredients. Bring just to a boil, then reduce to a gentle simmer, lid off.
Simmer for 2 hours, then remove the chicken. Check it’s cooked through, shred the meat for meals, and return the carcass to the pot.
Continue simmering for 12–24 hours, lid on, topping up water as needed. Strain and cool before storing.
Method – Slow Cooker:
Add all ingredients to your slow cooker and cover with water.
Cook on low for 12–24 hours.
At the 2-hour mark, remove the chicken, check it’s cooked through, and remove the meat. Return the bones to the slow cooker and continue cooking.
Strain and cool before storing.
Method – Pressure Cooker / Instant Pot:
Add all ingredients to the pressure cooker and cover with water (do not fill past the max line).
Secure the lid and set to high pressure for 2 hours.
Allow natural pressure release. Remove chicken, take off meat, and optionally return bones to cook another short cycle (e.g. 30–60 minutes) for even richer broth.
Strain and cool before storing.
Ingredient swaps & notes:
✔️ Chicken feet or necks help boost the collagen content, but can be left out if unavailable
✔️ Organic chicken is best if possible, but use what you have
✔️ Use fresh herbs like thyme, parsley, sage or bay leaves—or whatever’s on hand
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