In September I attended the Wholistic Dining event, hosted by Annice Elaine Wellness and Wholistic Health YYC.

This event was about learning how to support a healthy relationship with food, body, and mind. I learned about sense of hunger, and how eating with mindfulness brings more flavor and enjoyment to food, as well as feeling more full as you eat since you are actually taking the time to digest it. Eating to nourish and enjoy, rather than for the sake of just eating.

One of the six courses this night was bone broth, which is becoming the latest health craze. I’m not usually one to jump on the latest fad, but knowing how good chicken soup is when you’re sick, I did some additional research after listening to Elaine & Annice speak about the benefits.

10 Reasons Why You Should Add Broth to Your Diet:

  1. Contains protein
  2. Nutrient rich
  3. Extremely nourishing
  4. Boosts the immune system
  5. Detoxifies the body (glycine)
  6. Supports digestion
  7. Improves protein digestion efficiency
  8. Supports skin, hair, and nail health
  9. Full of calcium and magnesium which are easily absorbed by the body
  10. Improves symptoms of: high cholesterol, joint pain, common cold, hypertension, muscle diseases, infectious diseases, jaundice, food allergies, leaky gut, inflammatory bowel disease, osteoporosis,  cramps, muscle spasms, insomnia, irritability, anxiety,  allergies, pain and inflammation

Homemade is the way to go – this is how you can really ensure that you are getting the maximum amount of nutrients into the soup as possible, and can add all your own seasonings. No artificial ingredients or additives!

I had bought a rotisserie chicken from Safeway on Sunday night, and kept the carcass. This gave me no excuses! I have been procrastinating making this myself for a while, and it’s so easy I should do it more often.

Homemade Chicken Broth

Serves 6


Calories: 132

Fat: 7g

Carbs: 2g

Protein: 13g


  • 1 chicken carcass, skin/meat attached is fine
  • Water
  • 1 onion
  • 5-6 celery stalks, leaves on
  • 1-2 bay leaves
  • 1 tbsp. basil
  • 1 tbsp. paprika
  • 1 tbsp. minced garlic
  • Salt & Pepper to taste


  1. Place chicken carcass in large stock pot
  2. Cover chicken completely with water
  3. Chop celery into chunks, add to pot
  4. Quarter the onion, add to pot
  5. Add in dry ingredients
  6. Slowly bring to a boil
  7. Reduce heat and simmer for 3-4 hours
  8. Strain soup into large bowl, discarding all bones and vegetables
  9. Let cool 8 hours, or overnight in the fridge
  10. Skim the surface to remove all the fat
  11. Pour cooled broth into mason jars
    • if you are freezing them, make SURE you leave 1″ of room to allow for expansion and avoid the glass breaking