Ancient Medicine

Brewing broth from bones and kitchen scraps is a wellness practice as old as human culture itself. Across the world, nearly every ancestral food tradition has its own version of broth—each with specific benefits, remedies, and seasonal uses.

In Traditional Chinese Medicine, broths are made to support digestion, build blood, and strengthen the kidneys. In ancient Egypt, time-tested chicken soup was used medicinally for colds, respiratory illness, and asthma. While the ingredients and spices vary by culture, the intention is the same: to slowly draw out the deep nourishment stored in bones—marrow, fats, collagen, minerals, and proteins that would otherwise be lost.

When we simmer bones low and slow, we unlock a kind of nourishment that feeds the body at its foundation.

A Practice of Nourishment & Resourcefulness

Making broth also teaches us to work in rhythm with the kitchen and the season. Start saving bones, carrot tops, onion skins, herb stems, and other food scraps. Over time, they become the base of a pot of medicine that humans have relied on for centuries.

Once you begin brewing broth regularly, you may notice its quiet, cumulative benefits—stronger digestion, deeper warmth, steadier immunity, and a sense of being truly fed.

Below is a recipe I love to use, rich with ingredients chosen for both flavor and medicinal support.

A Note on Measuring

To be honest, I rarely measure anything when making broth. Most pots are made with whatever bones we have on hand, a handful of kitchen scraps, and pinches of this and that. Think of this recipe as a guide—not a rulebook.

If you don’t have all the ingredients, simply use what you do have. Broth is forgiving, intuitive, and meant to meet you where you are.

Why These Ingredients Matter

Bones provide collagen, gelatin, minerals, and fats that support joints, gut lining, skin, and immune health
Medicinal mushrooms (shiitake, turkey tail, reishi) help strengthen immunity and resilience
Astragalus supports immune function and vitality, especially during cold and flu season
Turmeric is deeply anti-inflammatory and warming
Fresh herbs like rosemary, thyme, and oregano are antiviral, antibacterial, and supportive for coughs and respiratory health
Garlic, onion, and black pepper stimulate digestion and circulation
Kombu seaweed adds trace minerals and supports thyroid health
Apple cider vinegar helps draw minerals and nutrients out of the bones and vegetables

Nourishing Bone Broth Recipe

Ingredients

1 whole chicken carcass or 3–5 beef bones
2 medium onions, chopped
5 carrots, chopped
¾ cup dried shiitake, turkey tail, and/or reishi mushrooms
4 cloves garlic
1-inch piece fresh turmeric root
1 tablespoon astragalus root
1 bunch fresh rosemary, thyme, and oregano
1 stick kombu seaweed
1 teaspoon black pepper
1 tablespoon apple cider vinegar

Instructions

Place all ingredients into a large stockpot or pressure cooker.
Cover completely with water.
Pressure cooker: Cook for 8 hours or longer.
Stovetop: Simmer gently for 12–24 hours, adding water as needed.
Strain the broth and discard solids.
Add salt to taste.

Sip warm, use as a base for soups and stews, or store for later use.

Bone broth is humble, slow medicine—deeply nourishing, quietly powerful, and woven into human history. A pot on the stove has a way of warming more than just the body.

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