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Image by Karolina Kołodziejczak

babushka's healing chicken broth (stove top)

Please note this recipe has been simplified slightly (30 April 2022).

This broth was such an important element of our gut healing journey, and is the most popular recipe on on my website. It is inspired by the delicious broth my brother and I enjoyed weekly as kids thanks to our mum, who now makes it lovingly for my daughter thanks to my mum (her Babushka - Russian for grandmother)


Broth is so much easier to make than people may think especially if they haven't grown up with it but it really is goodness in a bowl (or mug). My original broth was very plain especially as I was taking the term "bone broth" literally and only using raw chicken bones which imparted very little flavour and should have been called "bone water" instead, so after asking my mum how she did hers, I slightly tweaked and started making this instead. It's such a comforting and healing food and while it makes the BEST base for many soups and dishes, it is extremely delicious and nourishing on it's own.

Please note, that unlike most other gut healing pages, I don't advocate for 'long cook' times especially if dealing with eczema or allergies due to histamine concerns which is why I use a whole chicken. After a Pressure Cooker/Instant Pot version? Click here.


Make This Recipe

▢ 1 whole chicken (or 2 bags of chicken wings) - preferably organic/free range
▢ 1 carrot, sliced
▢ 1 stalk celery, sliced
▢ 1 brown onion, quartered OR 1 leek, sliced
▢ 1 parsnip, sliced
▢ 2 sprigs fresh parsley with stalks
▢ 2 tablespoons fresh dill with stalks
▢ 8-10 black peppercorns
▢ 2 teaspoons sea salt

  1. Put chicken and peppercorns into a large pot and fill with water. Cover with lid.

  2. Heat until water begins to boil, then take the lid off and turn temperature down to low. You may wish to skim off any scum that rises to the top.

  3. Simmer gently for 1-1.5 hours.

  4. Carefully lift the chicken from the pot to rest on a large tray. You may wish to add back into the broth the wings and a little of the skin for extra flavour.

  5. Add the vegetables and salt to the pot. Simmer uncovered for no longer than 30 minutes (I find any longer and the vegetables can turn the broth bitter).

  6. Add celery and herbs, cover with lid and immediately turn the heat off.

  7. Leave covered for around 10 minutes to allow these flavours to infuse.

  8. Check taste and season further if needed.

  9. Strain broth, and serve with extra finely chopped parsley and dill.

  10. When the chicken has cooled enough, pull off the meat and some of the remaining skin and reserve. You can then use this in the finished broth to make a soup or in other dishes such as a chicken pie, pizza or sandwich.

Loved this recipe? Please share on Instagram and tag me in @raisedonrealfood. You may also love my recipe ebook For Real with 70 nutrient-dense recipes from my kitchen to yours.

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