Collagen-Boosting Bone Broth Soup
Beef or chicken bones simmer for hours with vegetables and a splash of vinegar into a rich, savory broth.
Bone broth rewards patience more than skill — the bones, vegetables, and a splash of apple cider vinegar do most of the work over many quiet hours on the stove.
The long simmer draws collagen and minerals out of the bones and joints, which is why broths like this are often associated with anti-aging and skin-supportive routines. Carrots, celery, onion, and garlic add depth to the flavor, and fresh parsley stirred in at the end brightens the finished broth.
Sip it warm from a mug, or use it as a flavorful base for soups and grains later in the week. A slow cooker or Instant Pot works just as well as a stockpot if you'd rather not watch a pot simmer on the stove all day, and either method yields a broth that freezes well in portioned containers.
Ingredients
- 2 lbs beef or chicken bones — preferably with joints or marrow
- 10 cups water
- 2 tablespoons apple cider vinegar — helps extract collagen
- 2 medium carrots — roughly chopped
- 2 stalks celery — roughly chopped
- 1 large onion — quartered
- 3 cloves garlic — smashed
- 1 teaspoon sea salt — to taste
- 1/2 teaspoon black peppercorns
- 2 leaves bay leaf
- 1 handful fresh parsley — added at the end
Instructions
- 1Place bones in a large stockpot or slow cooker and cover with water.
- 2Add apple cider vinegar and let sit for 20 minutes to help extract minerals.
- 3Add carrots, celery, onion, garlic, salt, peppercorns, and bay leaves.
- 4Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 6–12 hours (or up to 24 hours for maximum collagen extraction).
- 5Strain broth through a fine mesh strainer and discard solids.
- 6Stir in fresh parsley before serving for added nutrients and flavor.
- 7Enjoy warm as a nourishing, collagen-rich soup.