Three Favorite Bone Broth Recipes

I never, ever skip my daily dose of bone broth. Hey, I’m not a kid anymore, and my skin needs all the collagen building blocks it can get! Those wrinkles are just waiting to pounce if I neglect this part of my beauty ritual, and I’m not about to give them the chance.

Asian Chicken Bone Broth 

Prep Time: 5 minutes • Cook Time: 5–10 minutes
Yield: Makes 4 cups (1 quart)

• 4 cups (1 quart) chicken bone broth
• 3″ length of lemongrass, cut into 1″ pieces
• 1 small clove garlic, smashed
• One handful of shitake mushrooms, sliced
• 2 scallions, white and green parts, cut into 1⁄2″ pieces
• Celtic or pink Himalayan salt
• Ground black pepper
• 2 tablespoons coarsely chopped cilantro leaves

Heat the broth in a saucepan over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes.

Remove and discard the lemongrass and garlic. Season with salt and pepper. Top with the cilantro.

Eastern European Beef Bone Broth

Prep Time: 5 minutes • Cook Time: 5–10 minutes
Yield: Makes 4 cups (1 quart)

• 4 cups (1 quart) beef bone broth
• 1 small clove garlic, smashed
• Large handful of shredded cabbage
• 1 rib celery, diced
• 1 bay leaf
• 1 teaspoon dried dill
• 1 peppercorn
• Celtic or pink Himalayan salt

Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until the vegetables are tender.

Remove and discard the bay leaf, garlic, and peppercorn. Season with salt and serve.

Italian Beef Bone Broth

Prep Time: 5 minutes • Cook Time: 5–10 minutes
Yield: Makes 4 cups (1 quart)

• 4 cups (1 quart) beef bone broth
• 1 small clove garlic, smashed
• 1⁄4 cup tomato sauce, sugar-free
• 1⁄4 teaspoon Italian seasoning
• Celtic or pink Himalayan salt
• Ground black pepper
• 6 fresh basil leaves, cut into fine chiffonade ribbons

Heat the broth in a saucepan over medium heat. Add the garlic, tomato sauce, and Italian seasoning. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes.

Remove and discard the garlic. Season with salt and pepper and serve topped with the basil.

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