So it’s true!  Chicken soup really does heal the common cold! (At least it helps).

According to a 2000 study by the American College Of Chest Physicians, “Chicken soup may contain a number of substances with beneficial medicinal activity including an anti-inflammatory mechanism that could ease the symptoms of upper respiratory tract infections”.  

The truth is, bone broth is full of health benefits, beyond just making you feel better when you have a cold.  Here is a very short, but impressive, list of the health benefits:

  • Boosts Immunity
  • Fights Inflammation
  • Strengthens Bones and Teeth
  • Builds Muscle

How Grafted Farms (located in Unionville, VA) makes Chicken Bone Broth

Cook your whole chicken in a crockpot or slow cooker adding your favorite seasonings.  This can be salt, pepper, basil and oregano.  You can also put some sprigs of fresh rosemary and/or oregano in the cavity of the chicken.  Sometimes we add a cut up lemon in the chicken cavity.  

Cook on low about 8 hours depending on the size of the chicken.

When the chicken is done cooking, take all the meat off the bones but leave all the liquid goodness in the slow cooker.  The meat can be used for dinner, to make chicken salad for lunches, to make chicken enchiladas, to top your salad, or to make a delicious chicken soup – the options are endless!

Put all the bones back in the crockpot or slow cooker.  Add an onion cut up into wedges and coarsely chopped celery (with tops if possible).

Fill the crockpot with water covering all the bones.  Add 1-2 Tablespoons of white vinegar.  The vinegar will break down the bone releasing all the goodness into the broth.  So don’t skip this step!

Cook on low from 12 to 24 hours.  Allow to cool, then strain the broth into jars.  

You can drink as is or use to make soup, such as the recipe that follows.

White Chicken Chili

by Jennifer Bailey of Grafted Farms

1 onion, chopped

2 Tbsp olive oil

½ clove of crushed garlic

6 cups chicken broth (homemade or organic store bought)

2+ cups shredded chicken

2 cans cannellini beans or white navy beans (drained and rinsed)

1 ½ tsp cumin

1 ½ tsp sea salt

1 tsp lime juice

Pinch of cayenne pepper

Small can of green chilies


In a large stock pot or dutch oven, saute onion in olive oil until soft.  Add crushed garlic and saute until aromatic.  Add broth, shredded chicken and beans.

Add spices, lime juice, and green chilies.

Simmer for 20 minutes.

Serve topped with cilantro, Mexican cheese and sour cream.

Enjoy your favorite tortilla chips on the side.

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