Soup Bone Recipe

Nothing beats a rich, homemade soup made from real soup bones. The deep, slow-simmered flavors create a broth that’s comforting, nourishing, and packed with goodness. Whether you’re making beef or chicken, this is a must-try recipe that elevates any soup to the next level!

Why You’ll Love This Recipe

• Rich and Flavorful – Simmering bones for hours releases incredible depth of flavor and nutrients.
• Nutritious – Loaded with collagen, minerals, and protein for a nourishing meal.
• Versatile – Use it as a base for soups, stews, or even sip it on its own!
• Budget-Friendly – An affordable way to get the most out of simple ingredients.

Ingredients

• Soup Bones – Beef or chicken bones add deep, savory richness.
• Onion – Adds natural sweetness and depth.
• Carrots – Brings subtle sweetness and additional nutrients.
• Celery – Enhances the broth’s aromatic flavor.
• Garlic – Infuses the broth with a warm, savory touch.
• Bay Leaves – Provides a subtle herbal note.
• Black Peppercorns – Adds mild spice and depth.
• Apple Cider Vinegar – Helps extract nutrients from the bones.
• Water – The base for your broth, allowing all flavors to meld beautifully.
• Salt – Enhances and balances flavors.

Note: Ingredient measurements will be listed in the recipe card below.

How to Make Soup Bone Broth

Step 1: Roast the Bones

For a deeper, richer flavor, preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for about 30-40 minutes until they develop a golden brown color.

Step 2: Simmer the Broth

Transfer the roasted bones to a large pot or slow cooker. Add onions, carrots, celery, garlic, bay leaves, and black peppercorns. Pour in enough water to fully cover the ingredients. Add a splash of apple cider vinegar to help extract minerals from the bones.

Step 3: Cook Low and Slow

Bring the mixture to a gentle boil, then reduce to a low simmer. Let it cook for at least 8-12 hours (or up to 24 hours for maximum flavor). Skim off any foam or impurities that rise to the surface.

Step 4: Strain and Store

Once the broth is done, strain out the solids using a fine-mesh strainer. Discard the bones and vegetables. Let the broth cool, then store it in airtight containers in the fridge or freezer.

Pro Tips for Making the Best Broth

• Roasting the bones intensifies the flavor, so don’t skip this step!
• A long simmer extracts the most nutrients and creates a gelatin-rich broth.
• Skim impurities off the top during simmering for a clear, clean broth.
• Use a slow cooker if you want to set it and forget it overnight.

How to Serve

• Use as a base for soups, stews, and sauces.
• Sip it warm with a sprinkle of salt and fresh herbs for a nourishing drink.
• Add cooked noodles, veggies, or shredded chicken for a quick homemade soup.

Make Ahead and Storage

Storing Leftovers

Keep homemade broth in the refrigerator for up to 5 days in a sealed container.

Freezing

Freeze in portion-sized containers or ice cube trays for up to 6 months. Thaw overnight in the fridge before using.

Reheating

Reheat on the stovetop over low heat or in the microwave until warm. Stir well before serving.

FAQs

Can I use raw bones instead of roasting them?

Yes, but roasting enhances the depth of flavor and creates a richer broth. If you’re short on time, you can simmer raw bones directly.

How do I make the broth more gelatinous?

Using bones with lots of connective tissue, like beef knuckles or chicken feet, will help create a thicker, collagen-rich broth.

Can I reuse the bones for another batch?

Yes! You can reuse bones for a second batch, though it will be lighter in flavor. Add fresh vegetables and seasonings for the best results.

What if my broth doesn’t gel?

A thinner broth is still packed with nutrients! If you want a thicker consistency, add more collagen-rich bones or reduce the broth by simmering it longer.

Enjoy your homemade soup bone broth – it’s a game-changer for all your soups and stews!

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