Golden Chicken Bone Broth with Ginger, Leek and Thyme

The Broth Kitchen • Recipe 01 • IndigoKoi Wellness, LLC

Ginger lends a quiet warmth while leek and thyme give this golden broth the familiar fragrance of a well-used kitchen. Make it on a day when you can stay nearby, then portion it for the meals ahead.

Strained bone broth | Yield: About 8 cups | Time: 20 minutes active; 4½–5½ hours total

Ingredients

• 3 pounds chicken backs and wings, fully thawed

• 12 cups water, plus hot water as needed

• 1 large leek, split, thoroughly washed and chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3-inch piece ginger, sliced

• 6 thyme sprigs

• 1 bay leaf

• ½ teaspoon black peppercorns

• Salt, optional, added after straining

Method

1. Place chicken and water in a large stockpot. Bring to a boil, then lower to a gentle simmer and skim surface foam. Do not rinse raw chicken; clean hands and surfaces after handling it.

2. Partly cover and simmer 3–4 hours, checking regularly and adding hot water to keep the bones submerged. Do not leave the stove unattended.

3. Add leek, carrots, celery, ginger, thyme, bay and peppercorns. Simmer another hour.

4. Pour through a fine sieve into a heat-safe container; discard bones and spent solids. Adjust concentration with water and season only at the end.

Coach Winona’s kitchen note

Use as the foundation for rice soup, chicken and greens, or a small savory cup alongside lunch. A chilled broth may gel, but its texture varies from batch to batch.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety