Bone Broth Chicken Soup with Healing Herbs

Making soup with bone marrow stock enhances your immune system and provides you with easy to assimilate minerals. The marrow inside the bones contains nutrients that feed your whole body, including your own bone marrow. When your bone marrow is nourished, you create healthier immune cells and can better fight off colds and the flu.

The bones in the soup also contain lots of great minerals that support regeneration and optimum health. When you add an acidic ingredient to your stock it helps to leech the minerals from the bones. That is why most bone marrow soup recipes have wine, vinegar or lemon juice added to them.

The following recipe is for a medicinal chicken bone marrow soup made with herbs.  The selected herbs are great immune boosters and prevent many sicknesses.

When making your soup stock, it’s wise to make a double batch so you can freeze some of it to have on hand for the next soup you make.

Soup Stock

1 whole organic chicken carcass (after you have baked the chicken and eaten most of the meat) or use 3 raw chicken legs and thighs

12 cups water

1 entire bulb of garlic (Da Suan)

5 sticks Astragalus (Huang Qi)

3 medium slices of fresh Ginger (Sheng Jiang)

3 tablespoons fresh chopped Rosemary

2 tablespoons fresh or dried Thyme

Juice of 2 Lemons

1) If you are using raw chicken bones instead of the carcass, cut the chicken leg bones into three pieces. Make these cuts through the bones; the idea is to expose the marrow inside the leg bones.

2) Put the cut up leg pieces and or the chicken carcass into the water. Add all ingredients, bring this to a boil then turn down and let simmer for four to eight hours. .

3) Let cool a little, skim off some of the hardened fat

4) Strain everything out of the liquid through a strainer except for large bones if you are going to make a fresh soup now. If you are going to freeze the stock, remove everything, including the large bones. The liquid is your bone marrow soup stock.

Final Soup

4 tablespoons olive oil

5 cloves garlic (Da Suan) – chopped

3 slices of fresh ginger (Sheng Jiang)

2 teaspoons salt

4 tablespoons of savory herbs (rosemary, thyme or basil)

1 bay leaf

1 tablespoon paprika

2 onions or leeks

2 carrots

2 celery stalks

10-12 shitake mushrooms, cleaned by dry-brushing and then sliced

1 turnip

1⁄2 cup rice or

2 potatoes

Strained soup stock

1) Sautee all of the herbs and vegetables in a pot. When vegetables are a little soft, add the rice and soup stock. At this point you could also add a few fresh pieces of chicken, cut up breasts are good. Let everything simmer on low for one hour and then enjoy! Right before eating add fresh greens such as chopped chard, beet greens parsley or kale.

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  1. I heard people talking about this soup today and wish I had been in that class. Sounds amazing…


    Comment by Lisa Polson — January 21, 2013 @ 8:44 pm

  2. It was very delicious! Maybe someone will make it for their project in the Herbs II class this trimester, then we can all taste it. It would be nice to add a handful of Goji Berries to the recipe for the broth.

    Comment by Lana Farson — January 21, 2013 @ 10:56 pm

  3. I am definitely making this soup, it sounds wonderful!

    Comment by Liana Russo — January 23, 2013 @ 3:08 pm

  4. Thanks for the compliments on the soup! It was yummy! Thanks also to Lana for her help and suggestions!

    Comment by Heidi Bartlett — January 28, 2013 @ 12:32 am

  5. Hey, this is the same thing i made at home last night when a friend said he was sick. The only thing i didn’t put in it was the astragalus (none at home). I had no idea this was the same recipe. I used kelp noodles however instead of potatoes.

    Comment by Lloyd Walton — February 7, 2013 @ 10:22 am

  6. Sounds great! Where did you buy the kelp noodles?

    Comment by Lana — February 7, 2013 @ 10:34 am

  7. Hi Lana,

    I make a version of this soup almost every week. Since I am an earth deficient kind of person I have to say I have found no better food for breakfast than this soup. I will have to begin to add some appropriate herbs to strengthen it’s healing abilities.


    Comment by Jodi Host — March 9, 2013 @ 12:53 pm

  8. This was one of my favorite recipes brought to class so far. The rosemary made it really fragrant. I buy kelp noodles from

    Comment by Melissa Kordea — March 20, 2013 @ 8:01 pm

  9. I appreciate the recipe.
    Am really happy that I got to experience Heidi’s Medicinal Chicken Soup with Herbs in Lana’s class.
    When I make it, I think I’ll use buckwheat groats in place of potatoes. They digest easily for me and I actually have some at home.

    Comment by Robi — April 3, 2013 @ 10:09 am

  10. I make this chicken stock almost every week and use it as a base for various soups. The chicken becomes all sorts of other recipes! A couple of things I do to make it easier on myself it to cook the whole chicken in the crock pot. Once the chicken is cooked and I remove it; the bones and drippings are all left over in the crock pot and makes the stock process very easy! Also after I cut up the chicken bones I let them sit in vinegar for about an hour before I add the additional water and ingredients for the stock. The vinegar is supposed to help leach out the marrow from the bones.

    Comment by Katherine Walters — April 11, 2013 @ 1:50 pm

  11. Lana and classmates ,
    I just made this soup on Sat for one of our massage therapist at work who’s been feeling tired and fatique plus feeling like she’s catching a cold . I filled the soup with extra garlic , ginger , parsely ( acts as antibiotic ) , and cinnamon , fresh lemon . She called me this morning to say , she’s never felt so good and energized . She ate it for two days and again this morning for breakfast . Great way of natural healing .

    Comment by Sai Houston — May 13, 2013 @ 1:26 pm

  12. Great soup , you could also add Parsely and lots of cinnamon to it for faster healing.

    Comment by Sai Houston — May 13, 2013 @ 1:28 pm

  13. I make chicken soups all the time. Next time I am definitely going to try this recipe. I haven’t cooked with shiitake yet, so this recipe will be my first time. Excited!

    Comment by Judy Klamecki — July 18, 2013 @ 3:45 pm

  14. This sounds like a really delicious and nurturing soup – Chicken Soup for the Hun? Can’t wait to try it! Love the garlic, lemon and ginger, especially, along with the shitake mushrooms.

    Comment by Ann Williams — August 11, 2013 @ 9:32 pm

  15. This is a perfect time to be learning all of these medicinal soup recipes. Freezing the stock is a great idea. Especially when you’re cooking for one.

    Comment by Kim O'Berry — December 6, 2013 @ 4:07 pm

  16. I just discovered I have some left over shitake mushrooms, and all the other ingredients to make this soup today. Sounds yummy! Hopefully it’ll be a good boost for my studies this week.

    Comment by Judy Klamecki — December 8, 2013 @ 12:44 pm

  17. Thank you Lana,
    I will admint I do not like January.
    And no matter how much I prepare for this shift, I feel it
    more and more each year. Maybe because I tend to have
    bronchitis every January?? Maybe because is a long and gray month?
    Thank you for the medicinal soup recipe. I went to Whole Food and got all
    the ingredients specially the organic chicken… For three days I have this remedy
    and finally I am feeling much better..Thank you the organic soup and herbs they are the answer.
    Margarita Marchus

    Comment by Margarita Marchus — February 14, 2014 @ 5:20 pm

  18. Dear Lana,
    When is the next class ?? where can I see your class schedule??

    Comment by Margarita Marchus — February 14, 2014 @ 5:55 pm

  19. Hello there, simply became conscious of your blog through Google, and found that it’s really informative. I’ll be grateful in the event you continue this in future. A lot of men and women will profit from your writing. Cheers!

    Comment by astragalus uses and side effects — May 2, 2014 @ 7:54 pm

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