Wake your taste buds with this spicy soup.

What is bone broth?

Bone broth is often called “nature’s multivitamin” because of the wealth of nutrients that support digestive functions, immunity, and brain health that are released in the slow cooking of the bones.  Glycosaminoglycans support digestive health, help to heal intestinal lining, and support joint health.  Collagen is important to skin, hair, and the gastrointestinal tract.  The benefits are obtained naturally in a form best suited for your body to absorb.  All that being said, it is the delicious, extremely satisfying flavor that makes it worth the wait for me.

How to make bone broth soup… The Clean Cooks’ way:

I always make this in a large batch.  It is a tasty dinner and there is plenty left over for meal prep lunches. Feel free to cut the recipe in half if you desire.  I start with fresh turkey wings, but you can use leftover turkey from a holiday meal or substitute a whole chicken.  I used jalapeños from my garden that had turned a brilliant red.  They were on the milder side.  I used one and a half cups.  If you notice your peppers to be very hot, you may want to start with only one cup.  If you are looking for a little milder flavor, try a banana pepper.

• approximately 4 1/2 pounds of turkey wings
• 1 1/2 cup finely dice peppers — pick your heat with jalapeño or mild banana pepper
• 1 bunch of celery diced
• 2 Tablespoons apple cider vinegar
• 16 ounces baby bok choy

If you are starting with fresh turkey wings, place in the oven at 350 degrees for 35 minutes to render the fat.  You can also use turkey wings roasted from a previous meal.

Place the wings in an electric roasting pan or large stock pot and add 4 quarts of water and 2 Tablespoons of apple cider vinegar.  The vinegar helps release the benefits from the bones. Heat to a very gentle simmer with only tiny, tiny bubbles at the edge of the pan.  You do not want the water to boil away.  Let is simmer for 10 – 12 hours.  I like to use the electric roasting pan because I can start it in the morning and it is ready to finish when I get home from work.  Remove the bones and meat.  Separate the turkey meat and add it back in with the broth.  The bones are often very clean and I will put the largest ones back in the pot for this final stage.  The big ones are easy to remove when it is ready to serve and I want every single bit of nutrients from the bones possible.

Add the celery and peppers of choice based on the heat you desire.  Turn the temperature up a bit to a very gentle boil to cook the veggies.  After about 20 minutes, you are ready to add the bok choy.

Cut the end off the baby bok chop and dice.  Add the chopped baby bok choy two to three minutes before serving.  You want it wilted, but not over cooked.

If you will be packing it up for meal prep, I do not cook the baby bok choy.  Put the chopped bok choy directly into a pint ball jar. I fill the jar loosely about 1/3 to 1/2 with bok choy.  Pour the hot soup over the top.  The bok choy will cook enough in the jar and when you reheat the soup and this will prevent it from being over cooked.

When the soup is cooled, the bone broth is solid and gelatin like.  This is how you know you have extracted all of the nutrients and healing properties from the bone.  When heated, it is broth like again.

Held upside down after refrigeration, the soup does not budge out of the jar.  This quality makes it extremely satisfying and surprisingly filling.

When I packed the soup up for lunches, I added a small twist from my pink himalayan salt grinder.  No other seasoning or spices are necessary.

Make it your own.

You can always add pasta, rice, or quinoa.  I have even added leftover butternut squash to this recipe.

Enjoy!