Homemade Chicken Bone Broth (with blended veggies)

If you struggle with inflammation, bone broth could be a fantastic all-natural remedy!

My husband is an avid runner. He does it for personal fitness, but also because he simply loves to run. However, he’s learning the importance of stretching the hard way. A few weeks ago, he completed too many miles with too little stretching, and the result was painful inflammation in his hips and lower back.

I was on the hunt for all-natural remedies. In addition to turmeric and ginger – both natural anti-inflammatories – I made a large pot of bone broth. The collagen in bones reduces inflammation and also helps keep you skin looking firm and youthful. 

I made a whole chicken in the crockpot. After I pulled off all of the tender meat, I replaced the bones in the crockpot with a handful of veggies. After 24 hours, the broth was a deep amber color. 

Normally I discard the bones and vegetables. This time, I just removed the bones. I left the vegetables and blended them up to add extra fiber to the broth. 

The best part about making homemade bone broth (in addition to naturally fighting inflammation) is that I can freeze it for later. I freeze some in jars for when I make soups, and I freeze some in ice cube trays for when I only need a few tablespoons.

Note: I made homemade bone broth with chicken bones, but you can make homemade broth with any type of meat bone!

Homemade Chicken Bone Broth (with blended veggies)

Homemade Chicken Bone Broth (with blended veggies)

Homemade bone broth is easy to make in the crockpot, plus it's loaded with nutrients to fight inflammation!

Prep Time: 5 minutes
Cook Time: 1 day
Total Time: 1 day 5 minutes


  • the bones from 1 chicken
  • 1 onion, quartered
  • 2 carrots, peeled and chopped
  • 2 celery, chopped
  • water


  1. Place the bones and vegetables into your crockpot. Fill with water.
  2. Run on low for 24 hours. (If doing on the stovetop, run on medium-low heat until there is a consistent gentle simmer.)
  3. Strain out the bones and discard.
  4. Using a blender, blend up the vegetables in 1 cup of broth. Combine with the remaining broth.
  5. Use within 1 week, or freeze.


You can blend the vegetables using an immersion blender, or simply add the vegetables with 1 cup of broth to the blender.

You can make broth with other bones. Try turkey or lamb!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 24mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g

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