Fall has arrived and so has the cold and flu season. Several cultures have a version of this soup to take care of their families. Here is a highly nutritious classic Chinese medicine recipe for bone soup. The vinegar helps release the minerals and nutrition from the bones. This broth is also helpful for people recovering from bone and skeletal injuries. Feel free to enjoy this anytime and use it as a base for any soup or gravy.
Bone Soup
4 quarts of water
Bones from fish, chicken or beef
2 tablespoons of vinegar (this releases the minerals from the bones)
Slowly simmer broth for 3-6 hours until bones appear rubbery. Strain and discard bones.
You may also add onions and/or ginger to the stock and remove before serving. My favorite is to add fresh scallions and ginger just before serving.
This broth can be made in batches and frozen for later use.
you can a take a chicken breast and boil it once the water has boiled and the chicken is ready you take it out DO NOT throw the water out. Take the chicken and strip it. Then you will have pieces of chicken and the bone. Use the same water and that bone to make the soup. Then add the pieces of chicken.