Serves: 6
Bone Broth
  • 1–2 lbs organic chicken bones
  • 2 Tbs apple cider vinegar
  • 9 cups filtered water, or enough to cover bones or fill a slow cooker
  • 1 tsp sea salt
  • 6 cups bone broth
  • 2-inch piece ginger, thinly sliced
  • 2-inch piece turmeric, thinly sliced
  • sea salt, to taste
  • 3 carrots, sliced into half moons
  • 3 small zucchini, sliced into half moons
  • ½ lb raw ground chicken (can also use chopped, cooked chicken)
  • 4 cups spinach leaves
  • ½ cup coconut milk, optional (makes the soup creamy)
Bone Broth
  1. Add all ingredients to a slow cooker and cook on low for 24 hours (or 1 hour 20 minutes in an Instant Pot).
  2. Allow to cool, then pour the liquid through a strainer or cheesecloth.
  1. In a large pot, heat bone broth, ginger, turmeric, sea salt, and carrots on medium-high until boiling.
  2. Reduce to low heat, add zucchini and chicken, making sure to break up chicken with a fork. Simmer for 2–3 minutes. If using cooked chicken, add it at the end.
  3. Add spinach and simmer for another 1–2 minutes.
  4. Add coconut milk, stir well, serve, and enjoy!
Recipe by Bauman College at