20 Nutritious Bone Broth Recipes for Wellness

There’s a reason bone broth has been a kitchen staple for centuries—it’s nourishing, versatile, and packed with gut-loving goodness. Whether you’re sipping it for immunity, using it as a soup base, or just craving a cozy, nutrient-rich sip, we’ve rounded up 20 delicious bone broth recipes to boost your wellness game. From classic chicken to bold beef pho, these recipes will keep you warm, healthy, and coming back for more!

Classic Beef Bone Broth

Boost your kitchen game with this umami-packed Classic Beef Bone Broth. Simmered to perfection, it’s your secret weapon for soups, stews, and sipping straight.

Ingredients

• 4 lbs beef marrow bones, roasted
• 1 large yellow onion, quartered
• 2 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 2 tbsp apple cider vinegar
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 tsp sea salt
• 12 cups cold filtered water

Instructions

1. Preheat oven to 400°F. Arrange beef marrow bones on a baking sheet. Roast for 30 minutes until deeply browned.
2. Transfer roasted bones to a large stockpot. Add onion, carrots, celery, apple cider vinegar, black peppercorns, bay leaves, and sea salt.
3. Pour cold filtered water over the ingredients until fully submerged. Bring to a boil over high heat, then reduce to a low simmer.
4. Skim off any foam or impurities that rise to the surface during the first hour of simmering for a clearer broth.
5. Simmer uncovered for 12-24 hours, ensuring the bones are always covered with water. Add more water if necessary.
6. Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids.
7. Cool the broth to room temperature before refrigerating or freezing. For best results, refrigerate overnight to allow fat to solidify on top for easy removal.

Outstanding in flavor and silky in texture, this broth forms a luxurious base for ramen or reduces down to a rich demi-glace. Serve it hot with a sprinkle of fresh herbs for a comforting, nutrient-dense drink.

Chicken Bone Broth with Turmeric

Amplify your wellness game with this golden elixir that’s simmered to perfection—Chicken Bone Broth with Turmeric. Packed with anti-inflammatory benefits and deep, savory flavors, it’s your go-to for gut health and cozy vibes.

Ingredients

• 2 lbs organic chicken bones, roasted
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2-inch piece fresh turmeric, grated
• 1-inch piece fresh ginger, grated
• 2 tbsp apple cider vinegar
• 8 cups filtered water
• 1 tsp sea salt
• 1/2 tsp black peppercorns
• 2 bay leaves

Instructions

1. Preheat oven to 400°F. Toss chicken bones with olive oil and roast for 30 minutes until golden brown.
2. In a large stockpot, combine roasted bones, onion, garlic, turmeric, ginger, apple cider vinegar, and filtered water.
3. Bring to a boil over high heat, then reduce to a low simmer. Skim off any impurities that rise to the surface.
4. Add sea salt, black peppercorns, and bay leaves. Simmer uncovered for 12 hours, ensuring the broth remains at a gentle bubble.
5. Strain the broth through a fine-mesh sieve into a clean container, pressing on solids to extract all liquid.
6. Cool to room temperature before refrigerating. Skim off any solidified fat from the surface before use.

Golden and velvety, this broth boasts a rich umami depth with a subtle kick from the turmeric. Serve it steaming hot with a squeeze of lemon or use as a base for soups and risottos.

Spicy Pork Bone Broth

Wake up your taste buds with this Spicy Pork Bone Broth—a deep, flavorful base that’s both comforting and electrifying. Perfect for those who dare to dive into bold flavors.

Ingredients

• 2 lbs pork neck bones, rinsed
• 1 tbsp grapeseed oil
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 1 inch ginger, sliced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp doenjang (Korean soybean paste)
• 8 cups filtered water
• 1 tbsp apple cider vinegar
• 1 tsp fine sea salt
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil

Instructions

1. Preheat a large pot over medium-high heat. Add grapeseed oil and swirl to coat.
2. Add pork neck bones and sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Introduce onion, garlic, and ginger to the pot. Sauté until fragrant, about 2 minutes.
4. Stir in gochujang and doenjang, coating the bones and aromatics evenly. Cook for 1 minute to bloom the flavors.
5. Pour in filtered water and apple cider vinegar. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface. Tip: A clear broth starts with a clean skim.
6. Simmer uncovered for 2 hours, maintaining a gentle bubble. Tip: Patience is key for extracting maximum flavor from the bones.
7. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
8. Season with fine sea salt. Adjust as needed.
9. Finish with green onions and a drizzle of toasted sesame oil before serving.

Rich and robust, this broth boasts a velvety texture with a fiery kick. Serve it piping hot with a side of steamed rice or as a base for noodle soups to elevate your meal.

Vegetable-Infused Bone Broth

Elevate your wellness game with this **Vegetable-Infused Bone Broth**—packed with nutrients, deep flavors, and a silky texture that’s pure liquid gold.

Ingredients

• 2 lbs pasture-raised beef bones, roasted
• 1 tbsp apple cider vinegar
• 1 large leek, roughly chopped
• 2 carrots, unpeeled and roughly chopped
• 2 celery stalks, roughly chopped
• 1 tbsp black peppercorns
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 tbsp sea salt
• 8 cups filtered water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the roasted bones to a large stockpot. Add apple cider vinegar and let sit for 10 minutes to draw out minerals.
3. Add leek, carrots, celery, black peppercorns, bay leaf, thyme, and sea salt to the pot. Pour in filtered water until ingredients are fully submerged.
4. Bring to a boil over high heat, then reduce to a simmer. Skim off any impurities that rise to the surface with a fine-mesh skimmer.
5. Simmer uncovered for 24 hours, maintaining a gentle bubble. Tip: Keep the heat low to preserve clarity and flavor.
6. Strain the broth through a cheesecloth-lined sieve into a clean container. Discard solids. Tip: Press gently on the solids to extract every drop of flavor.
7. Cool to room temperature, then refrigerate overnight. Skim off the solidified fat layer before using. Tip: This fat is great for cooking—don’t throw it away!

Unbelievably rich and velvety, this broth shines as a sippable elixir or a base for soups. Try it with a drizzle of truffle oil for a luxe twist.

Herbal Chicken Bone Broth

Elevate your kitchen game with this Herbal Chicken Bone Broth—**packed with flavor**, **loaded with nutrients**, and **simpler than you think** to whip up.

Ingredients

• 2 lbs organic chicken bones, roasted
• 1 large yellow onion, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 tbsp apple cider vinegar
• 1 tbsp black peppercorns
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 1 bay leaf
• 8 cups filtered water

Instructions

1. Preheat your oven to 400°F. Arrange the chicken bones on a baking sheet and roast for 30 minutes until golden brown.
2. Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, and garlic.
3. Pour in the apple cider vinegar and filtered water, ensuring all ingredients are submerged.
4. Bring the mixture to a boil over high heat, then reduce to a simmer. Skim off any impurities that rise to the surface.
5. Add the black peppercorns, thyme, parsley, and bay leaf to the pot.
6. Simmer uncovered for 12-24 hours, checking occasionally to ensure the broth remains at a gentle simmer.
7. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids.
8. Cool the broth to room temperature before transferring to storage containers.

Whip up a batch of this Herbal Chicken Bone Broth for a **silky, aromatic base** that elevates soups, risottos, or sipping straight from a mug. Its **deep, umami-rich flavor** and **collagen-packed goodness** make it a kitchen staple.

Beef Bone Broth with Ginger

Viral for a reason, this Beef Bone Broth with Ginger packs a punch of flavor and wellness in every sip. Simmered to perfection, it’s your go-to for gut health and cozy vibes.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 large yellow onion, quartered
• 3 cloves garlic, smashed
• 1 2-inch piece fresh ginger, thinly sliced
• 2 tbsp apple cider vinegar
• 8 cups filtered water
• 1 tsp sea salt
• 1 bunch fresh thyme

Instructions

1. Preheat oven to 400°F. Arrange beef marrow bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer roasted bones to a large stockpot. Add onion, garlic, ginger, apple cider vinegar, and filtered water.
3. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the surface with a slotted spoon.
4. Add sea salt and fresh thyme. Simmer uncovered for 24 hours, ensuring the heat is low enough to maintain a gentle bubble.
5. Strain broth through a fine-mesh sieve into a large bowl, pressing on solids to extract all liquid. Discard solids.
6. Cool broth to room temperature, then refrigerate overnight. Skim off solidified fat from the surface before reheating.

Silky and rich, this broth boasts a deep umami base with a spicy ginger kick. Serve it steaming hot with a drizzle of sesame oil and a sprinkle of green onions for an extra layer of flavor.

Lemon-Garlic Bone Broth

Unlock the secret to a gut-healing, flavor-packed elixir with this Lemon-Garlic Bone Broth. It’s simmered to perfection, blending tangy citrus and pungent garlic for a broth that’s anything but basic.

Ingredients

• 2 lbs organic, grass-fed beef bones
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, smashed
• 2 medium carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 tbsp apple cider vinegar
• 1 lemon, zest and juice
• 1 tsp sea salt
• 8 cups filtered water
• 1 bay leaf
• 1 tsp black peppercorns

Instructions

1. Preheat oven to 400°F. Toss beef bones with olive oil and roast for 30 minutes until deeply browned.
2. Transfer bones to a large stockpot. Add onion, garlic, carrots, celery, apple cider vinegar, lemon zest, sea salt, filtered water, bay leaf, and peppercorns.
3. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the top for a clearer broth.
4. Simmer uncovered for 12-24 hours, adding more water as needed to keep bones submerged.
5. Strain broth through a fine-mesh sieve into a large bowl, pressing on solids to extract all liquid. Discard solids.
6. Stir in lemon juice. Taste and adjust seasoning if necessary.

Whisk this broth into risottos or sip it straight for a collagen-rich boost. The lemon brightens the deep, savory notes, while the garlic adds a subtle kick that lingers.

Fish Bone Broth with Dill

Overlooked but overflowing with flavor, this broth transforms fish bones into liquid gold. **Boost** your gut health with a sip of this umami-packed elixir, fragrant with fresh dill.

Ingredients

• 2 lbs fish bones, rinsed
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 1 tbsp black peppercorns
• 1 bunch fresh dill, tied with kitchen twine
• 2 tbsp apple cider vinegar
• 8 cups cold water

Instructions

1. **Preheat** a large stockpot over medium heat for 2 minutes until warm.
2. **Add** fish bones, onion, carrots, celery, and garlic to the pot. **Sauté** for 5 minutes until vegetables soften slightly.
3. **Pour** in apple cider vinegar and cold water, ensuring bones are fully submerged. **Bring** to a gentle boil over high heat.
4. **Reduce** heat to low, **skim** off any foam that rises to the surface with a slotted spoon. **Simmer** uncovered for 4 hours, maintaining a temperature of 200°F.
5. **Add** the dill bundle and black peppercorns during the last 30 minutes of cooking to infuse flavor without bitterness.
6. **Strain** broth through a fine-mesh sieve into a large bowl, pressing on solids to extract all liquid. **Discard** solids.
7. **Cool** broth to room temperature before refrigerating or freezing. **Tip**: For a clearer broth, strain through cheesecloth-lined sieve.

Hearty yet delicate, this broth shines with a silky texture and a bright dill finish. **Serve** it steaming hot with a squeeze of lemon or as a base for seafood risotto to elevate your meal.

Kombu-Enhanced Bone Broth

Zero in on the ultimate gut-healing elixir with this Kombu-Enhanced Bone Broth. **Boost** flavor and minerals by simmering bones with kombu, a sea veggie superstar.

Ingredients

• 2 lbs pasture-raised beef marrow bones
• 1 piece dried kombu (about 4×6 inches)
• 2 tbsp apple cider vinegar
• 1 medium yellow onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 1 tbsp black peppercorns
• 1 bay leaf
• 8 cups filtered water

Instructions

1. **Preheat** oven to 400°F. Arrange beef bones on a baking sheet. Roast for 30 minutes until deeply browned.
2. **Transfer** bones to a large stockpot. Add apple cider vinegar and filtered water. Let sit for 20 minutes to draw out minerals.
3. **Add** onion, carrots, celery, garlic, peppercorns, and bay leaf to the pot. Bring to a boil over high heat.
4. **Reduce** heat to low. Skim off any foam that rises to the top. Simmer gently for 12 hours.
5. **Rinse** kombu under cold water. Add to the pot during the last 30 minutes of simmering.
6. **Strain** broth through a fine-mesh sieve into a clean container. Discard solids.
7. **Cool** broth to room temperature before refrigerating. Skim off fat once chilled.

Glossy and rich, this broth packs a umami punch. Serve it steaming hot with a drizzle of toasted sesame oil or use as a base for ramen.

Slow-Cooker Turkey Bone Broth

Zesty and nourishing, this slow-cooker turkey bone broth is your secret weapon for soups, stews, or sipping straight from a mug. Packed with collagen and flavor, it’s a kitchen staple that does the work while you sleep.

Ingredients

• 3 lbs roasted turkey bones, including carcass
• 2 medium yellow onions, quartered (skin on)
• 3 large carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp apple cider vinegar
• 12 cups cold filtered water

Instructions

1. Place the turkey bones, onions, carrots, celery, garlic, bay leaves, and peppercorns in a 6-quart slow cooker.
2. Pour the apple cider vinegar over the bones to help extract minerals.
3. Add the cold filtered water, ensuring all ingredients are submerged.
4. Set the slow cooker to low and cook for 24 hours. Tip: A longer cook time maximizes collagen extraction.
5. After 24 hours, strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. Tip: For a clearer broth, strain twice.
6. Let the broth cool to room temperature before transferring to containers. Tip: Skim off any fat that rises to the top once cooled for a cleaner flavor.
7. Store in the refrigerator for up to 5 days or freeze for later use.

Hearty and rich, this broth boasts a velvety texture and deep umami notes. Elevate your ramen or use it as a base for a rustic turkey soup with fresh herbs.

Bone Broth with Shiitake Mushrooms

Zesty and nourishing, this bone broth with shiitake mushrooms is your go-to for a deep, umami-packed sip. **Simmer** it low and slow to unlock every drop of flavor.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 cup dried shiitake mushrooms, rehydrated
• 1 large yellow onion, quartered
• 3 cloves garlic, smashed
• 2 tbsp apple cider vinegar
• 1 tbsp black peppercorns
• 1 bay leaf
• 8 cups filtered water
• 1 tsp sea salt

Instructions

1. **Preheat** oven to 400°F. Arrange beef marrow bones on a baking sheet. **Roast** for 30 minutes until deeply browned.
2. **Transfer** bones to a large stockpot. **Add** onion, garlic, shiitake mushrooms, apple cider vinegar, peppercorns, and bay leaf.
3. **Pour** in filtered water, ensuring all ingredients are submerged. **Bring** to a boil over high heat, then **reduce** to a simmer.
4. **Skim** any impurities that rise to the surface with a fine-mesh skimmer. **Simmer** uncovered for 12 hours, maintaining a gentle bubble.
5. **Strain** broth through a cheesecloth-lined sieve into a clean pot. **Discard** solids.
6. **Season** with sea salt. **Serve** hot, or **cool** and **store** in airtight containers for up to 5 days.

Earthy and rich, this broth boasts a velvety texture and layers of savory depth. **Pair** with a drizzle of truffle oil or a sprinkle of fresh herbs for an elevated touch.

Lamb Bone Broth with Rosemary

Zero excuses—this lamb bone broth is your next kitchen flex. **Deep, rich flavors** meet **silky texture** in under 4 hours. Let’s brew.

Ingredients

• 2 lbs lamb bones, roasted
• 1 large yellow onion, quartered
• 2 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 tbsp apple cider vinegar
• 1 tbsp black peppercorns
• 2 sprigs fresh rosemary
• 8 cups cold filtered water
• 1 tsp sea salt

Instructions

1. Preheat oven to 400°F. Arrange lamb bones on a baking sheet. Roast for 30 minutes until deeply browned.
2. Transfer bones to a large stockpot. Add onion, carrots, celery, garlic, apple cider vinegar, peppercorns, and rosemary.
3. Pour in cold filtered water until bones are fully submerged. Bring to a boil over high heat, then reduce to a simmer.
4. Skim off any foam that rises to the surface with a slotted spoon during the first 30 minutes of simmering.
5. Simmer uncovered for 3 hours, maintaining a gentle bubble. Tip: A slow simmer extracts maximum flavor without clouding the broth.
6. Strain broth through a fine-mesh sieve into a clean pot. Discard solids.
7. Season with sea salt. Tip: Salt at the end to control the broth’s intensity.
8. Cool slightly before serving. Tip: For a clearer broth, avoid stirring once strained.

Rich and aromatic, this broth boasts a velvety mouthfeel with a herbaceous kick from the rosemary. Serve it steaming hot with a drizzle of olive oil or as a base for risotto.

Bone Broth with Lemongrass and Lime

Yield to the zesty allure of this revitalizing bone broth, where lemongrass and lime collide in a symphony of flavor. **Boost** your wellness game with this gut-loving, soul-warming concoction.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 tbsp coconut oil
• 2 stalks lemongrass, bruised
• 1 lime, juiced and zested
• 4 cups filtered water
• 1 tsp sea salt
• 1 inch ginger, sliced
• 2 garlic cloves, smashed

Instructions

1. **Preheat** your oven to 400°F. Arrange the beef marrow bones on a baking sheet and roast for 30 minutes until deeply browned.
2. **Heat** coconut oil in a large pot over medium heat. Add the roasted bones, lemongrass, ginger, and garlic. Sauté for 2 minutes to release aromas.
3. **Pour** in filtered water, ensuring bones are fully submerged. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface.
4. **Simmer** uncovered for 12 hours, maintaining a gentle bubble. For a clearer broth, avoid stirring.
5. **Strain** the broth through a fine-mesh sieve into a clean pot. Discard solids.
6. **Stir** in lime juice, zest, and sea salt. Adjust seasoning with precision.

**Tip:** For an extra layer of flavor, char the lemongrass before adding. **Tip:** A slow cooker can substitute the stovetop for overnight simmering. **Tip:** Freeze in ice cube trays for quick, portioned use.

**Creamy** yet light, this broth dances with citrusy brightness against a deep, savory backbone. Serve piping hot with a sprinkle of fresh herbs or as a base for an avant-garde risotto.

Pho-Inspired Beef Bone Broth

Y’all, this Pho-Inspired Beef Bone Broth is your next kitchen obsession. **Deep, aromatic, and packed with umami**, it’s a game-changer for soups, noodles, or sipping straight from the mug.

Ingredients

• 4 lbs beef marrow bones, roasted at 450°F for 30 minutes
• 2 large yellow onions, halved and charred
• 1 4-inch piece of ginger, sliced and charred
• 5 star anise pods
• 1 cinnamon stick
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp whole cloves
• 1/4 cup fish sauce
• 1 tbsp raw sugar
• 8 cups filtered water

Instructions

1. **Roast the beef bones** at 450°F for 30 minutes until deeply browned.
2. **Char the onions and ginger** over an open flame or under a broiler until blackened in spots, about 5 minutes per side.
3. **Toast the spices** (star anise, cinnamon, coriander, fennel, cloves) in a dry skillet over medium heat until fragrant, about 2 minutes.
4. **Combine all ingredients** in a large stockpot, add water, and bring to a boil.
5. **Reduce heat to low**, skim any impurities, and simmer uncovered for 12 hours.
6. **Strain the broth** through a fine-mesh sieve, discarding solids.
7. **Season with fish sauce and sugar**, adjusting to balance the flavors.

**Tip:** For a clearer broth, avoid stirring during simmering. **Tip:** Charring onions and ginger adds a smoky depth. **Tip:** Skimming impurities ensures a clean, refined taste.

**Dreamy** and velvety, this broth boasts layers of spice and richness. Serve it with rice noodles, thinly sliced beef, and a flurry of fresh herbs for a DIY pho night.

Bone Broth with Kale and Parsley

Transform your kitchen into a wellness haven with this nutrient-packed bone broth. **Boost** your immunity and **savor** the deep, umami flavors that only homemade broth can deliver.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 large onion, quartered
• 3 carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 12 cups filtered water
• 2 cups kale, stems removed and leaves torn
• 1/2 cup fresh parsley, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. **Preheat** your oven to 400°F. Arrange the beef marrow bones on a baking sheet and roast for 30 minutes until deeply browned.
2. **Transfer** the roasted bones to a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, and apple cider vinegar. Pour in the filtered water.
3. **Bring** the mixture to a boil over high heat, then reduce to a simmer. Skim off any impurities that rise to the surface with a slotted spoon.
4. **Simmer** uncovered for 12 hours, ensuring the broth remains at a gentle bubble. Tip: For a clearer broth, avoid stirring during this time.
5. **Strain** the broth through a fine-mesh sieve into a clean pot. Discard the solids.
6. **Add** the kale and parsley to the strained broth. Season with sea salt and black pepper.
7. **Simmer** for an additional 10 minutes until the kale is wilted but still vibrant green. Tip: Overcooking the kale will dull its color and nutrients.
8. **Ladle** the broth into bowls and serve immediately. Tip: For an extra kick, garnish with a drizzle of chili oil or a squeeze of lemon juice.

**Kale** takes center stage in this broth, offering a slight bitterness that balances the rich, savory notes. Serve it with a crusty sourdough for a comforting meal that’s as nourishing as it is delicious.

Asian-Inspired Pork Bone Broth

Bold flavors collide in this Asian-Inspired Pork Bone Broth, a deep, aromatic base that’s both healing and hearty. Simmered to perfection, it’s your secret weapon for noodles, soups, and beyond.

Ingredients

• 2 lbs pork neck bones, rinsed
• 1 tbsp grapeseed oil
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 1 2-inch piece ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 1 tbsp black peppercorns
• 1/4 cup soy sauce
• 1 tbsp fish sauce
• 8 cups cold water
• 2 scallions, thinly sliced for garnish

Instructions

1. Preheat a large stockpot over medium-high heat. Add grapeseed oil and swirl to coat.
2. Add pork neck bones to the pot. Sear until golden brown on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Introduce onion, garlic, and ginger to the pot. Sauté until fragrant, about 2 minutes.
4. Stir in star anise, cinnamon stick, and black peppercorns. Toast for 1 minute to release aromas.
5. Pour in soy sauce and fish sauce, scraping up any browned bits from the bottom of the pot.
6. Add cold water, ensuring bones are fully submerged. Bring to a boil, then reduce heat to low.
7. Simmer uncovered for 4 hours, skimming off any foam that rises to the surface. Tip: A gentle simmer is key to a clear broth.
8. Strain broth through a fine-mesh sieve into a clean pot. Discard solids.
9. Season broth with additional soy sauce if needed. Tip: Taste and adjust seasoning before serving.

Complex and rich, this broth boasts a velvety texture with layers of umami. Serve it steaming hot over ramen noodles or as a base for a luxurious hot pot night.

Bone Broth with Carrots and Celery

Transform your kitchen into a healing haven with this Bone Broth with Carrots and Celery—packed with collagen, flavor, and zero fuss.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 large yellow onion, quartered
• 3 carrots, peeled and roughly chopped
• 3 celery stalks, roughly chopped
• 2 tbsp apple cider vinegar
• 1 bay leaf
• 1 tsp black peppercorns
• 8 cups filtered water
• 1 tsp sea salt

Instructions

1. Preheat oven to 400°F. Arrange beef marrow bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer roasted bones to a large stockpot. Add onion, carrots, celery, apple cider vinegar, bay leaf, and peppercorns.
3. Pour filtered water over the ingredients, ensuring everything is submerged. Bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 24 hours. Skim off any foam that rises to the top for a clearer broth.
5. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
6. Season with sea salt, stirring to dissolve. Taste and adjust seasoning if necessary.

Opt for a silky, rich broth that’s perfect as a sippable elixir or a base for risottos. Garnish with fresh herbs or a drizzle of olive oil for an extra layer of flavor.

Bone Broth with Cinnamon and Star Anise

Unlock the secret to a soul-warming elixir that’s steeped in tradition and spiked with intrigue. This bone broth, laced with cinnamon and star anise, transforms the ordinary into the extraordinary.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 large yellow onion, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 cinnamon sticks
• 3 star anise pods
• 1 tbsp apple cider vinegar
• 8 cups filtered water
• 1 tsp sea salt

Instructions

1. Preheat your oven to 400°F. Arrange the beef marrow bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, and garlic.
3. Toast the cinnamon sticks and star anise in a dry skillet over medium heat for 1 minute until fragrant, then add to the pot.
4. Pour in the apple cider vinegar and filtered water. The vinegar helps extract minerals from the bones.
5. Bring the mixture to a boil, then reduce to a simmer. Skim off any foam that rises to the top for a clearer broth.
6. Simmer uncovered for 24 hours on low heat, ensuring the broth barely bubbles. This slow extraction maximizes flavor and nutrients.
7. Strain the broth through a fine-mesh sieve into a clean container. Discard the solids.
8. Season with sea salt to taste. For a richer flavor, chill the broth and skim off the fat layer before reheating.

Hearty and aromatic, this broth boasts a velvety texture with a sweet-spicy undertone. Serve it steaming in mugs for a cozy sip or use as a base for risottos to elevate your dishes.

Bone Broth with Sweet Potatoes and Thyme

Just when you thought bone broth couldn’t get any cozier, we’re tossing in sweet potatoes and thyme for a hug in a bowl. This combo? **Next-level comfort**.

Ingredients

• 2 quarts homemade bone broth, strained
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large pot over medium heat for 2 minutes until hot.
2. Add extra-virgin olive oil, swirling to coat the bottom of the pot evenly.
3. Toss in diced sweet potatoes, sautéing for 5 minutes until edges begin to caramelize.
4. Pour in strained bone broth, bringing to a gentle boil over high heat.
5. Reduce heat to low, simmering uncovered for 20 minutes until sweet potatoes are fork-tender.
6. Stir in fresh thyme leaves, sea salt, and black pepper, simmering for an additional 2 minutes to infuse flavors.
7. Remove from heat, letting it sit for 5 minutes to allow flavors to meld.

For a silky texture, blend half the soup before serving. **Finish with a drizzle of olive oil** and extra thyme for a rustic touch. This broth? **Deep, savory, with a sweet earthiness** that’s begging for a crusty bread sidekick.

Bone Broth with Ginger and Lemongrass

Get ready to simmer your way to wellness with this gut-healing, flavor-packed bone broth. Ginger and lemongrass team up for a bright, aromatic twist on the classic.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 tbsp clarified butter
• 1 large yellow onion, quartered
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 3-inch piece ginger, sliced
• 2 garlic cloves, smashed
• 1 tbsp apple cider vinegar
• 8 cups filtered water
• 1 tsp sea salt

Instructions

1. Preheat oven to 425°F. Arrange beef marrow bones on a baking sheet and roast for 30 minutes until deeply browned.
2. In a large stockpot, melt clarified butter over medium heat. Add onion, lemongrass, ginger, and garlic. Sauté for 5 minutes until fragrant.
3. Transfer roasted bones to the pot. Add apple cider vinegar and filtered water. Bring to a boil, then reduce to a simmer.
4. Skim off any foam that rises to the top during the first 30 minutes of simmering for a clearer broth.
5. Simmer uncovered for 12-24 hours, maintaining a gentle bubble. The longer it simmers, the richer the flavor.
6. Strain broth through a fine-mesh sieve into a clean container. Discard solids.
7. Stir in sea salt. Taste and adjust seasoning if necessary.

Whip up this broth for a silky, aromatic base that’s perfect as is or elevated with rice noodles and fresh herbs. The ginger and lemongrass lend a zesty, refreshing note that cuts through the richness.

Conclusion

With these 20 nutritious bone broth recipes, you’re all set to boost your wellness with delicious, homemade goodness! Whether you’re sipping for gut health, immunity, or just cozy comfort, there’s a recipe here for you. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup to your Pinterest board for later. Happy cooking!