A Medicinal Immune Building Bone Broth

October 14, 2025 • Written by naturopathic doctor, hannah webb

The most nourishing of comfort foods, bone broth!

Bone broth just feels so good when you eat it – it is soothing to the heart and to the belly.  The difference between bone broth and soup stock is simply that bone broth is boiled for far longer, to really get all the nutrients, minerals, and collagen, out of the bones and veggies and into the liquid. 

In this version, I have added herbs that help support a strong healthy immune system. Onions, garlic, ginger, and turmeric and warming, anti-inflammatory, and even have antimicrobial properties. The culinary herbs I have included are anti-inflammatory and very nutrient rich. Astragalus, reishi, and chaga are “immune modulators”, meaning herbs that are best taken when you are NOT sick to build up your immune resilience.

Here’s my basic recipe, written for you to learn HOW and then riff off of it from there. It’s a super versatile concept, so use what’s in your fridge, have fun, enjoy!! Mmmm.

Recipe:

6 quarts water (or just enough to cover everything else)

2lbs high quality animal bones (beef, pork, chicken, fish…)

2 diced onions

2 diced carrots

3 diced celery stalks

3-4 crushed garlic cloves

1 thumb sized know of turmeric

1 thumb sized knob ginger

2 Tbsp apple cider vinegar

1 Tbsp salt

4 pieces Astragalus root

A large handful of dried Reishi or Chaga mushroom

Dried herbs: rosemary, thyme, oregano, sage

Fresh herbs: parsley, cilantro, rosemary, thyme, oregano, sage

The veggie amounts listed above are loose estimates - you can use whatever you have in your fridge (mushrooms, cabbage, leeks, etc). Just make sure there is plenty so you get a rich flavourful broth.

Add all ingredients except fresh herbs to a pot. Place on stovetop over high heat until comes to a boil, then reduce heat to medium-low to simmer. 

Simmering times:

24-48 hours for beef bones

12-24 hours for poultry

4-8 hours for fish

If you are using fresh herbs, add them at the end and simmer for a further 30 minutes. 

Remove from heat and allow to cool. Strain out the vegetables and bones by pouring through a metal strainer into another pot. 

Place in the fridge until cool and fat congeals on the top. Use a spoon to gently scrape most, but not all, of the fat off. If you have used good ingredients this is good quality fat.

Either drink by the cupful, or use as a base to make soup. Store in the fridge for up to a week, or transfer to containers and freeze. 

Enjoy!

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Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this article is intended to be general in nature and should not be taken as medical advice nor should it be used as a substitute for a visit with a licensed health care provider.