Healthy chicken broth filled with plenty of diced vegetables, herbs

It looks like a minestrone but please trust me is not. It is better! Homemade chicken broth is a wonderfully affordable, low-calorie, hydrating food that delivers real amino acids, minerals, gelatin, and anti-inflammatory compounds. It won’t replace targeted supplementation for specific deficiencies, but as a daily addition — particularly for women who are strength training — it supports gut health, sleep, joints, and recovery in ways that align perfectly with our Focus on You program’s goals. Genuinely one of the easiest nutritional habits to build in. Bon Appetite !

Ingredients The Broth & Chicken
  • 1 whole chicken (or 1.5 kg bone-in chicken thighs/legs)
  • 3 liters (approx. 12 cups) cold water
  • 1 tbsp salt (plus more to taste)
  • 1 tsp freshly ground pepper
  • 1 large bunch of fresh parsley, chopped and/or lovage
The “Minestrone” Vegetables
  • 3 large carrots, diced
  • 1 large parsnip or parsley root, diced
  • 1/2 large celery root (celeriac), diced
  • 1 red bell pepper, diced
  • 1 large yellow onion, whole
  • 2-3 potatoes, diced (optional, for heartiness)
  • 1 cup green beans or peas (optional, for the minestrone feel)
  • 1 can of red kidney beans
  • 1 can of dices tomatoes
  • Vinegar or lemon juice

Method

  1. Prepare the Broth: Cut and separate the chicken in smaller pieces: legs, wings, thighs, chopped breast, spine etc and add salt and pepper in a large pot and cover with cold water. Bring to a boil over medium-high heat.
  2. Crucial Step: As it boils, skim off the white/grey foam that rises to the surface with a spoon to ensure a clear broth.
  3. Cook the Meat & Veggies: Once the foam is gone, add the whole onion all the vegetables roughly chopped. Reduce heat to low, cover, and simmer for about 1 hour or until the chicken is falling off the bone.
  4. Add Final Veggies & Season: Add red kidney beans, green beans and the tomato can now and cook for another 15 minutes until tender.
  5. Final Seasoning: Turn off the heat. Add the vinegar or lemon juice to taste—it should be pleasantly sour. Stir in the fresh parsley and lovage.
  6. Serve: Serve hot with crusty bread and, if desired, a hot pepper on the side.