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Chicken Dumpling Soup

By October 23, 2011December 3rd, 2020Dairy Free, Main Dish, Nutrition Education, Soup and Salads


Here are my tips for making the best bone broth.

Bone broths are one of the most nourishing foods. It is so medicinal that if I could bottle up into a pill, the pharmaceutical companies would be broke.

Because broth can be regarded as a liquefied form of the important components of bones, the medicinal benefits of bone broth are attributed to the exceptionally high levels of minerals and amino acids. In fact bone broth can be considered both a high quality multi-mineral and protein supplement.

1. HYDROPHILIC COLLOIDS: Stock is also awesome because it has hydrophilic colloids. Raw foods are colloidal and are hydrophilic, meaning that they attract liquids. This is important because when we eat a salad or other raw food, the hydrophilic colloids attract digestive juices for rapid and effective digestion. Colloids that have been heated are usually hydrophobic (meaning they repel liquids, making cooked foods harder to digest). However, the gelatin in meat broths has the special property of attracting liquids even after it has been heated. A good visual is Jell-O, the gelatin attracts water to form desserts, which allows it to attract digestive juices to the surface of cooked food particles.

2. CROHN’S and COLITIS: Broth contains gelatin, which aids in digestion and works amazing as a treatment of intestinal disorders, including hyperacidity, colitis and Crohn’s disease because it heals the intestinal wall. Many clients of mine have Colitis, leaky gut, diverticulitis, Crohn’s or other intestinal problems. By supplementing with broth and other key supplements (such as l-glutamine) we can strengthen the intestinal walls, which also supports our immune system. Babies had fewer digestive problems when gelatin was added to their milk. It enhances digestion by attracting digestive juices to food in the gut. It also calms and soothes the gut lining. Gelatin should be the first therapeutic food for anyone suffering from digestive conditions affecting the intestines.

3. Collagen is a protein extracted in broth through the breakdown of bone and cartilage during the cooking process and is referred to as gelatin. The quality of broth is usually determined by the amount of gelatin it contains. The gelatin in broth is also useful for the treatment of anemia and other blood disorders, like diabetes, muscular dystrophy and even cancer.

4. AMINO ACIDS: Although gelatin isn’t a complete protein, (it only has the amino acids arginine and glycine in large amounts) it acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. So if you are someone who can’t afford large amounts of meat in your diet, gelatin-rich broths are great to help boost protein absorption.

5. MINERAL ABSORPTION: Healthy bone tissue is naturally high in minerals (calcium, magnesium, phosphorus, potassium) which provide a healthy bone structure, nervous system as well as hormone balance. Fish stock will also provide iodine which is essential for a healthy thyroid. Broths made from fish bones will also provide iodine. The gelatin in broth strengthens digestion which helps you absorb more nutrients. Gelatin helps people digest milk and dairy products.

“Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.” Sally Fallon Morell

6. JOINT HEALTH: Since the gelatin is derived from cartilage a huge benefit of broth is that it provides an awesome source of glucosamine and chondroitin. These nutrients are essential for regaining joint health. TIPS FOR MAKING THE BEST BONE BROTH

NOTE: When making bone broth using an acid like organic vinegar helps extract more minerals from the bones. The extracted minerals then become the alkalizing agents to neutralize the acidity of the broth. I use coconut vinegar. Click HERE to find. Coconut vinegar exceeds all other vinegars in amino acids, vitamins and mineral content. It is also a FOS (prebiotic that promotes digestive health). Don’t worry, it doesn’t taste like coconut!

To find an easy bone broth recipe, check out my cookbook, The Art of Healthy Eating Slow Cooker.  Thank you all for your support!

No, this isn’t apple juice… it is bone broth! I make a pot for my son Kai once a week to put into his bottle. When he sees this when he wakes up his legs start to kick a mile a minute! He LOVES this stuff!

Here is Kai signing “Please” (he would flick hi ear for “Please” or “More”) for more of his bone broth!

I am more like you than you realize… you can find me opening a box of Trader Joe’s organic beef broth instead of making my own broth quite often. BUT when I am not overwhelmed with work, I slow down and prepare a lot of things I know I should be doing such as making my own bone broth.

NOTE: The longer you cook it, the thicker it will get. If you roast the bones before making the stock, it will create a darker stock.


1. Roast bones beforehand.

         Why? It adds color and flavor. For large beef bones, roast at 375 degrees F for 50 to 60 minutes.

2. Start by covering the bones with COLD and filtered water.

Why? Certain proteins, particularly albumin, can only dissolve in cold water. Albumin helps clarify a stock. So if you start with cold water, you will end up with a nice clear stock.

A substantial part of making stock comes down to eliminating impurities. So it makes sense to start with the purest water you are able to use.

3. Do NOT skip the vinegar step.

Why? It draws the minerals out of the bones

4. Use the feet.

Why? This helps add more collagen and will create a thicker broth.



I am more like you than you realize… you can find me opening a Kettle and Fire organic beef broth instead of making my own broth quite often.
Kettle & Fire have setup a special deal for our followers. Get $10 off your first order! Just just CLICK HERE to get this great deal! 

“Healthified” BROTH BASE:
4 quarts cold water (reverse osmosis filtered water is best)
1 Leftover bones and skin from one pasture fed chicken (can also use beef or fish bones for other recipes)
1 whole clove fresh garlic, peeled & smashed
2 TBS coconut vinegar (or organic apple cider vinegar)
2 TBS coconut oil
2 onions, diced
2 stalks celery, sliced 1/4 inch thick
2 TBS fresh rosemary (helps pull calcium into the stock)
1 tsp thyme leaves
2 cups cooked chicken meat (breast or leg, add later once bone broth is finished)

Place the cold water, chicken, garlic, and vinegar in a large kettle or a large crockpot and set the heat to “high.” Bring to a boil, then reduce the setting to “low” for a soft simmer. Simmer for a minimum of 1 day and up to 3 days. The longer it cooks the more nutrients and minerals!

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle or crockpot to burner set on medium-high. Add oil, then onions and celery. Saute about 8 to 10 minutes or until tender. Add chicken, broth, rosemary and thyme. Bring to a simmer.

1 cup coconut flour (OR 2 cups almond flour)
2 TBS psyllium husk fiber
4 eggs (2 eggs if using almond flour)
1 tsp Celtic sea salt
1/4 tsp thyme
IF USING COCONUT FLOUR: 1/2 cup chicken broth

In a medium sized bowl, mix the eggs, salt, flour, psyllium, and thyme, mix until sticky and well-blended. For coconut flour dumplings add a little broth until the dough sticks together. Shape into dumplings with hands. Note: These can be made ahead and frozen until you are ready for some soup!

With the soup at a simmer, add the dumplings and chicken meat. Cover the soup and cook for 20-30 minutes. Season to taste with salt and pepper. Enjoy! Makes 8 servings.

Traditional Soup = 330 calories, 10g fat, 25g protein, 31 carbs, 2.2g fiber
Almond Flour Dumpling Soup = 363 calories, 22g fat, 29g protein, 9.7 carbs, 3.5 fiber
Coconut Flour Dumpling Soup = 291 calories, 12g fat, 28g protein, 11 carbs, 5g fiber

Testimony of the Day

“I’m not a doctor or a scientist. I’m just a 47 year old lady who has had IBS for at least 20 ears and was diagnosed with fibromyalgia a little over 10 years ago. I hadn’t had normal BM’s or a day without pain for so long it became my new normal. I had just learned to live with it. There were days I didn’t have the strength to pick up a coffee mug. Since I have been following Maria, I no longer have IBS symptoms, and no fibro pain. I feel great! As an added bonus…I have lost almost 50 pounds and weigh what I did before the birth of my oldest child. My energy is great. My moods are stable. And her recipes have made it soooo easy. Thanks Maria.” – Linda

Get started on your path to health today with the recently improved 30 day accelerated package! Now every day has calculations for percent of fat/protein/carbs. It has never been easier to follow the keto-adapted lifestyle.


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Holly J says:

    Maria, this sounds awesome! I am so going to make this. Would store bought organic chicken broth be a close second choice if I don’t want to be cooking broth for 8 hours?

  • Thanks Holly! The store bought stuff doesn’t have the same benefits, but it will still taste good!

    • Cassandra says:

      Hi maria, in your book keto adapted you also have a recipe for bone broth. This recipe and the one in the book does not detail serving size and calories for just the broth. Just trying to work on my macros and not sure how to add it in?

      • Maria Emmerich says:

        It really depends on how long you simmer, etc. A good rule of thumb is about 48 calories, 0.5g fat, 10g protien and 0.5g carbs per cup.

  • Susan Pelter says:

    Maria, this looks awesome. Do you use fresh thyme in your broth or will dried leaves do?

  • Hi Susan! Dried thyme will work too. I would start with 1/2 tsp and add more to your desired taste.

    Happy cooking!

  • Susan Pelter says:

    I made this over the cold,rainy weekend and it is DELICIOUS!!! (I am eating some right now, LOL.) I put in a ton of celery and another clove of garlic after the broth was made and before I did the dumplings. A keeper for sure!

  • Thanks Susan!!! This makes me happy!!!

  • Mearced says:

    I’ve been making my own broths for years and never understood why recipes suggested adding vinegar. Thanks so much for this information. I’ll definitely be adding it from now on for all my stocks/broths!

  • Voir Studios says:

    I tried to make these dumplings tonight (twice!) but both times they completely melted into the broth! What am I doing wrong? The first time I plopped them into boiling water, so when I went back to see what I’d done wrong, I thought maybe they couldnt’ tolerate the boiling water. So I made a smaller batch and just placed one into the simmering soup broth. It still melted. Help is appreciated as they look wonderful in your picture! As a side note – I did wind up putting the resulting “mush” into my soup…tasted good, but would have rather had it in dumpling form.

  • Voir Studios: I added 2 TBS of psyllium husk to bind the dumplings together better. I think you will be very happy with the result!

  • As I have found found the magnificent recipe information about Chicken Dumpling soup. It’s authentically looking one of precious featured source to know about this healthy recipe. As the directions really makes easy to make this one. Thanks for sharing.

  • Maria…I typically slow-roast my chicken in the oven first, de-bone the chicken for dinner or use in other recipes, and then make my stock as you do with the bones/skin/everything else. I also add frozen chicken feet as I have learned that they are very high in collagen. My understanding is that the stock is getting most of the “good stuff” from the bones, and not as much from the meat of the chicken. Am I missing out substantially by not cooking the whole chicken in my stock?

    • Hi Candis. I updated the recipe to state “Leftover bones and skin from one pasture fed chicken”. I use the carcass, bones, skin and other parts like the neck, not the whole chicken. And yes, adding the feet is great! Thanks!

  • IreneP says:

    This looks so good. I have never made stock before but really want to as in Australia every store bought stock has sugar in it. So what do you do with the chicken that is cooked in the stock? I want to make this next week. Planning on making beef broth today. I love that you put in all the benefits of the food you put up. Thanks so much.

  • Michele says:

    We had this tonight, it was wonderful!! We didn’t use coconut oil, but added shallots and rosemary to the stock, then cheese to the final dish. Thank you for coming up with this recipe, we really miss comfort food.
    For the dumplings, we used the coconut version. For those of you, like me, that can’t stand coconut; not a smidgen of coconut flavor! Thank you, Maria, I really look forward to your postings. BTW, Happy Mother’s Day!!

  • Anonymous says:

    Maria, do you start with raw chicken bones and skin or is it leftover cooked bones?

  • Amber says:

    I’m planning on making this for my husband who has been on medication for a year for hyperacidity. I’m really hoping to slowly start to heal his stomach, and get him off the pills!
    So just to get this straight… I roast a chicken in whichever way I want and then reserve the bones, skin etc. put them in the slow cooker with the water, garlic and vinegar?
    So it would just be the bones, water, garlic and vinegar in the slow cooker for 8-24 hours?
    How long do you think the broth lasts in the fridge?

  • Shannon says:

    I didn’t have any room in our freezer so I have kept mine in the fridge as well. Hmm… It’s been a week. Should I throw the rest away?

  • kelly says:

    Would the broth be ok for a 7-month-old or should I wait till he’s older?

  • Rachel says:

    Is it the whole bulb of garlic or just a clove?

  • Rachel says:

    Ok great! That’s what I did luckily!! Thanks Maria!!

  • Anonymous says:

    Hi Maria
    Is the broth high in protein? Do you add any cooked chicken to the dumpling soup or is the 28 gm of protein from the broth itself.

  • Stacy says:

    Maria – I have a question about gelatin. Is the knox unflavored gelatin sold in stores ok to make a grain free sugar free homemade jello? I see you taut the properties of gelatin, but I know you are referring to the non-processed type. I was just wondering for the next time we get the stomach bug if we can do your soup and some homemade jello? Thank you.

  • Tammy says:

    Can I use a raw cut up chicken with bones instead of roasting the chicken first?

  • vjbakke says:

    I have several chicken backs and some bones from whole chickens that I have frozen and saved, would they work well. I don’t have the skin as we like to eat that part 🙂

  • Elisa says:

    I can’t believe how well the dumplings turned out. I made this last night and my husband was really skeptical at first when I said I would be using coconut flour. I was nervous too, because I thought they’d fall apart but they held together very well and had a great dumpling texture! Must have been the psyllium husk powder. Even my husband was pleased. Thanks for a great recipe.

  • Holly says:

    Does the chicken have to be organic? The reason I am asking is I buy Rotisserie chicken from Walmat to use in chicken soup. I always save the bones to make my own stock.



  • Anonymous says:

    I tried dumpling but had the same problem as voir studios they melted into soup. I added psyllium so don’t know where the problem is. Any ideas?

    • Did you use coconut flour or almond flour?

    • JAMIE says:

      ME TOO! 🙁 I tried 3 times and just gave up. I added the psyllium, used a diff brand of coconut flour, you name it. Mush. But at least my last attempt I scooped it out and ‘baked’ it in the toaster oven and it ended up being very much like stuffing with chicken flavor! LOL! Maybe Ill try again with almond flour. I dont know what Im doing wrong either…. frustrating.

  • Anonymous says:

    coconut flour

  • Anonymous says:

    They weren’t very stiff. You might be right I probably added to much broth. Next time I’ll try almond flour though.
    Thanks for your help

  • kelly says:

    Hi, At what age do you recommend broth? My son is 5 months and still exclusively breast fed.

  • Celi says:

    How do you store it in the freezer? Ziplock bag? Plastic container?
    Love all your recipes and reading through your book about metabolism – so interesting!

  • Anonymous says:


    I am trying to make the bone broth for the first time. So I have cooked the chicken so then will debone and put bones and skin in the pot with viniger, water and garlic, but my question is what do you do with all the left over liquid it cooked in? Is that good for you too?

  • Anonymous says:

    How do you get your broth so clear? Mine turned out cloudy?

    • I strain it though cheese cloth when it is still warm. You don’t have to do that but this is when we were feeding to Kai in his bottle so we didn’t want anything getting stuck in it. 🙂

  • Anonymous says:

    I’ve been told the broth is supposed to form a “gel” but mine didn’t. Also, I used a whole raw chicken including the meat. Was I just supposed to use the bones? I used a crockpot. Also, how long is it supposed to stay on High before setting it back down to low? This is the first time I’ve tried making this and I want to be sure I’m getting all the nutrients out.

  • Anonymous says:

    I meant to ask, but I will be feeding this in a bottle—do you recommend a glass bottle or a stainless steel one? I’ve seen both online and both have mixed reviews so I was wondering what you thought.

  • Sara Winnett says:

    I am making this after getting off a night nursing shift…all my smarts are used up at this point and I was just too excited to wait to try this :D.
    I added chicken carcass, garlic, water, oil, veggies, vinegar, and thyme… then realized only Some of the ingredients cook for 1-3 days! Oh well, I guess it will be a flavored bone broth. Hoping I didn’t mess up the chemistry with acid/base levels for getting the most bone nutrients. Going forward with it anyway. Thanks for all of the wonderful information!

  • Eva says:

    I just started this on Saturday morning with the leftover bones, etc from a whole chicken. My 6 qt slow cooker was filled to the very top when I started it on high. I turned it to low once it came to a bubbling boil. Once on low though, it stayed at a boil, not really a simmer. This morning it’s cooked down quite a bit–probably two inches lower in the crock than when I started. Is now a good time to stop cooking it or should I add more liquid and let it go for another day? I switched it to the “Keep Warm” setting. Maybe my crock pot runs hot or is it supposed to cook down a bit?

  • Pattie says:

    I’m planning to make this broth over the weekend. Will be using grass fed beef soup bones. Will that work? What weight in beef bones would I need to substitute for the chicken bones? Thank you!

  • Brenda says:

    Does it have to be chicken bones or can you use beef bones and get the same benefits? I can buy a large pack of femur bones from the store for cheap. Also, can I throw all of this in the crock pot? Thanks!

  • Brenda says:

    Ooops, never mind. My question was already answered about the bones right above me!

  • Bri says:

    When you give this to a baby, it is just the broth right? Do you put the garlic in for that? Also, my baby is about 4 months old. I am trying to figure out what to do as she has been exclusively breast fed. Would be it ok to add a bottle of broth in and how much do you think would be good to start with?

  • juliendbq says:

    Hi Maria, I look forward to making your bone broth. I used a recipe from another site last Winter and cooked it in the crock pot for 72 hours (until the bones were soft, as recommended). Was that necessary? Anyway, the house stank and I realized that I clearly need to acquire a taste for the broth!
    My question is: can this broth be used in recipes where chicken broth is an ingredient? Thanks so much!

  • Angela says:

    At what month is the earliest that I can give my daughter the bone broth and how long does it store for? Should I freeze any or give it to her fresh?
    Thank you

    • cemmerich says:

      It can be frozen. It really depends on a lot of things. If you are breast feeding and want to use this to supplement that, I think it is fine anytime. Otherwise it is good to introduce when weening off breast feeding.

      • Angela says:

        Ok thank you,
        Yes I’m breast feeding and she is currently 3 months old, I plan on giving her breast milk till she’s 1yr and 1/2… I’m not sure when I’ll ween her from nursing tho… She just recently has been waking up more in the night to feed, I don’t want to give her cereal, I’m waiting to give her the avocados like in your book for her first food… Would u suggest the bone broth before bed or is there something else I can give her or do?

        • cemmerich says:

          Something with more fat to keep her full longer at night. The bone broth or avocado. Hard cooked egg yolk. 🙂

  • Anita says:

    Hi Maria, I am ready to use the bone broth… how often should I drink it and how much per day. I am trying to heal my stomach. Nothing else is working. I have eliminated dairy, grains, sugar, legumes, and follow your keto adapted way of eating. Hope this works!

    • cemmerich says:

      I would drink as much as you can through the day. Maybe a cup at each meal? 🙂

      • Anita says:

        Thank you!

      • Janet t says:

        maria, thanks for this recipe, I will be making this broth to use in recipes. and also for therapeutic use with healing of ulcerative colitis. how much should I use daily for benefits of healing ulcerative colitis. I am aware that wheat and fructose and other sugar stuff needs elimination and that supplements are a great tool to aid in this healing. how many times daily would I use it therapeutically and then would I stop that once the healing is done and just use this in my recipes? or would I have to do this for the rest of my life?? is the broth about the mineral, gelatin and cartiladge that does our bodies good? I don’t think the broth is necessarily for the protein or fat consumption right? my daughter who is 24 has ulcerative colitis and been on remicaid for 8 years. she is an adult and slowly, slowly making changes and I would like to introduce her to the bone broth and all its benefits and help her. I have changed to wheat and sugar free. I am scared of it! I don’t want it any more! it’s poison. I LOVE EVERYONE OF YOUR BOOKS AND EVEN MY FRIENDS ARE STARTING TO JUMP ON BOARD! I have lost so much and never been more satisfied except during the carbo flu.. but I made it through that. thanks so much maria… I appreciate everything.

      • Janet t says:

        can we reuse chicken bones a second time from making broth??? or beef bones a second time???

        • cemmerich says:

          You can try but make sure to have some fresh too. The marrow and some of the other good stuff will be gone if used again. 🙂

          • Janet t says:

            maria I made the broth from the back bones of chicken. I let it cook for 2 days. I din’t get any gel but I did almost dissolve the bones of the chicken. I hope this was ok to do, but I blended all those fines bones in my good blender and thought I am not going to waste all of those good minerals because it isn’t acceptable to society based on appearance. I saved some of the left over bones to add to my dogs dish. I could literally pulverize the small bones and thing bones with my fingers. is that ok to do? will it be ok to add to my soups and sauces? I don’t see why not, I know it might change the appearance some. but I want all the nutrients I can get for free. what doyou think? there are no small particles to choke on cuz they have been pulverized by my blender… what do you think..

          • cemmerich says:

            If they are very fine (no sharp edges) I don’t see why it would be an issue. 🙂

  • Anna says:

    I assume bone broth can also be made out of turkey bones?

  • Christy Tempies says:

    Hi Maria, I love your blog and all of your recipes! Thank you for making this available 🙂 I see that you use the crock pot a lot. I was wondering, is it more advantageous to use a crock pot as opposed to a pressure cooker? I have been making my own chicken broth in my pressure cooker for a while now and was wondering if and how the different cooking methods would affect the nutritional value.

  • Laura says:

    Hey Maria. Amazing recipes, thanks so much! Question, for the dumplings are you using whole husks or powder? Can I use powder?

  • Cecile says:

    Maria, what do you think about a pork broth? Possible to use same ingredients except changing chicken for pork? Thanks

  • KC says:

    This sounds great and I can’t wait to try it next time I make soup or dumplings! In reference to those wanting to bottle feed this to their babies, it would be best to talk it over to your pediatrician first. Some ingredients may be too strong for your baby to handle just yet, or your child may be allergic to an ingredient. Best to introduce one new food item per week to see how your child reacts.

  • Ania says:

    Is the “bone broth” recipe you mention in this article that you have in your slow cooker cookbook the same as the “healthified broth base” recipe here?

  • Lisa says:

    Is it possible to can the broth in jars for when I go on trips? Would it keep all the nutrients if I did? Right now I freeze my broth in glass jars and take out as needed. I’m new to canning and haven’t come across anything about broth. Thanks 🙂

  • Dianne says:

    Should the pot be covered while it simmers on the stove for 1-3 days?

  • samantha says:

    Hi Maria! Finally making this for my first time! Might sounds stupid but can we eat the softened bones? Or can dogs?

  • Michelle says:

    Quick question does it matter if the broth is warm or cold? I am trying to ween my baby and I thought I would try this along with almond milk.

    • cemmerich says:

      I warm it up like you would milk. That liquefies the healthy fats and makes it easier to drink. 😉

  • Kmnsbtt says:

    I can’t find the nutritional value for just the broth. Could you please post those or tell me where to look? It’s not in the keto-adapted book, at least not at the end of the recipe. Trying to keep my ratios!

    • cemmerich says:

      Broth is one that is tough to nail down. It depend how much fat and bone marrow you get from the bones, etc. 🙂

  • Jill says:

    Just wanted to say that your slow cooker bone broth recipe is amazing. I’ve been making my own bone broth for about a year, but putting it in the slow cooker overnight makes it so much better. The broth has more umami and feels much more satisfying. Thank you!!

  • Carol says:

    I have had some grass-fed beef bones in my freezer, and am wondering – Can I make a similar broth with these bones instead of chicken bones?

  • Bonnie says:

    I made beef bone broth with 4 marrow bones (dog bones) and 1 beef shank for added flavor. I slow cooked it for two days. I ate some of the cooked marrow. There is quite a bit of fat on the top of the broth from the bones and I am wondering if I should take that off the top of the broth, or mix it into the broth when drinking? Thanks for your help.

  • Julia says:

    Maria I loved your podcast and am eagerly awaiting the arrival of your book. I suffer from fibromyalgia, arthritis, degenerative disc disease and 13 surgeries – no thyroid left, no gall bladder; anyway, I am making this bone broth and wondered if it can be made with grass fed beef bone too. I have access to the same beef lard and wondered if this can be used for cooking, frying. Thanks for all you do!

  • angela says:

    I have a question about gelatin/collagen for my 6 month old infant. Instead of doing the bone broth, I was wondering if I could give her the Great Lakes gelatin instead? If so, would it be better to give her the regular (red can) or the hydrolysate (green can)? She is 6 months old. How much per day?

    • cemmerich says:

      The red can gels up with liquid. The green can doesn’t. So depends how you want to give it to her. Not sure on dose. I would just try mixing some into food for her (or make my jello recipe and give her that). 🙂

      • angela says:

        Would the strawberry extract and citric acid that are in the recipe be ok for a 6 month old or should they be left out? I’m assuming the rest of the ingredients in the sugar free jello are ok?

  • Melissa says:

    Hi there, I tried the bone broth recipe, exactly as written. It’s now simmered for two full days and I noticed this morning that the smell has gone from a lovely, chickeny one to a rather musty and un appealing one. Is this normal or do you think I should throw it out? Really appreciate your help! Ps: have all of your cookbooks and love them 🙂

    • cemmerich says:

      Was it a good simmer (steam rising as it cooked the entire time)?

      • Melissa says:

        No, sadly my range is getting wonky and I’m not able to supervise her antics overnight. I’ve since read in several recipes that for bone broth chicken shouldn’t be simmered for more than a day and that all meat should be removed after the first couple hours. Was sad to waste the beautiful chicken…if you ever have more time, a few more details on this bone broth recipe would be greatly appreciated!

  • samantha says:

    Hii Maria! I have 8lbs in a pot just large enough to cover. I’ve made broth in this pot with only 1lb before.. Should I separate into two pots to make more broth?

    The broth has been cooking for 24 hours and there’s no gelatin forming on top and It’s very very fatty like hot oil. What do you suggest?

    • cemmerich says:

      You can either leave it as is or separate it. If you leave it as is it will likely be thicker so you can dilute it before consuming. It should gel up once cooled. 🙂

      • samantha says:

        Win!! It made a WUNderful broth!!! I poured the ‘hot oil’ mixture into a yoghurt tub, which solidified into plain fat, ready for cooking with. Second tub was slightly less solid. And after adding more water, the third tub had a layer of fat and some amazing gelatin beneath!!! Just like jelly! Then I separated into two pots and added more water and simmered another day til the bones began to crumble. I’m going to dry them and ground into bone flour (meal?) and I have a load of turkey which I thought I could throw in raw and cook slowly so its nice and moist! So happy thankyou thankyou 🙂

        In regards to this home made gelatin its use before bed, can I put a tbsp into hot tea before bed or does this contain too many calories? I’ve read suggestions to put into morning coffee too and that 2 tbsp a day is a good measure to consume?

  • Evelyn Damasceno says:

    Hi Maria, for the bone broth, how many whole chickens (weight) do I need to buy in order to equal the 2 pounds of organic chicken backbones the recipes calls for?

  • Debra says:

    Hi Maria,
    Have just had a cooking weekend in preparation for starting my new life tomorrow. Can the broth be used on the accelerated plan for weight loss?? Love your work

  • Dawn says:

    I discovered bone broth 10 years ago from Nourishing Traditions and i’ve been saving and freezing my ‘used’ bones ever since. The dumplings are new to me, but as with all your recipes I’m confident that it’ll become a staple in my house. Thanks, Maria

  • JAMIE says:

    I’ve been bringing in so many things from your cookbooks to work, that Ive been selling your books like hotcakes! (Pun intended) Even to those who do NOT cook. And Im getting real good at bone broths. I just made some chicken bone broth from some organic grass fed chicken necks and backs but let it simmer too long! LOL! It was a little dark but the flavor seems fine so I froze them in cubes and now they are grab and go. I finally found a GREAT butcher at my Whole Foods Market who had EVERY THING organic and grass fed I could ever want! I picked up pork belly and short ribs but also some beautiful grass fed Beef Marrow bones! I only got 2 lbs but wish Id gotten more. Started ANOTHER bone broth (stove top) using all the above methods and BOY does it make a HUGE difference! Cold water – Who knew? Clear beautiful aromatic and truly my best bone broth yet. Its still cooking but I found an easier way to freeze in stack-able containers in my freezer. I was so happy to find it all in one place I was like a kid in a candy store! LOL! Thanks so much for this! Im not sure how well I’ll do with the dumplings… as I had stalls on the pumpkin bread and biscuit… I think I have to be careful with the baked goods! I dropped from 1.8 to 1.2…. so I began my fat bombs and getting back in keto sync.

  • JAMIE says:

    Waaaa! This was my first “FAIL” as far as the dumplings were concerned. They literally just fell apart when I added the balls to the broth. Was I suppose to freeze them first? Sheesh! I ruined half a good batch of chicken bone broth and chicken! It was a mushy mess of floating coconut flour crumbles. I dont know what I did wrong! Had to throw it all out! I looked at the recipe over and over. Back to the drawing board! 🙁

    • cemmerich says:

      Hmm, sorry. What brand coconut flour did you use? Some brands absorb more moisture than others. 😉

      • JAMIE says:

        I used Bob’s Red Mill Organic High Fiber Coconut Flour. Its the only brand my whole food market carries, unless I go online or try a mom and pop health food store (which Ive been meaning to do but havent found the time!).

        • cemmerich says:

          The Bob’s red mill is a little different for some reason (both almond flour and coconut). I use this and love it. 🙂

          • Jamie says:

            Thanks SOOOO much Maria! In other recipes it seems “okay” and I have both the coconut and almond flour in quanitity! Waaaa! …. I will buy this Tropical Traditions brand and see if I can get my local WFM to carry it! I will try it again when it arrives! Never thought the brand made a difference! Who knew. *Side question: My period never came (I am over a week late and not sexually active and ruled out immaculate conception) – so Im wondering if this is common with a shift away from alcohol, grain and sugar! I assume it has something to do with my estrogen/testosterone adjusting. Or it could be early menopause! (Rut-Roh!)

  • angela says:

    What shape are these dumplings supposed to be? Balls, discs??? I have no idea.

  • DeAnn says:

    I made the dumplings last night with almond flour. They were pretty dense. My hubby wants more fluffy dumplings.. Any suggestions???

  • Bridget says:

    Hi! I was wondering if I can use what I have left over from a thanksgiving day turkey to make bone broth. Also, the bones have been in the fridge for a few days now, is it still ok to cook with?

  • Terri B says:

    Maria – does bone broth made in a pressure cooker lose any of the nutritional value described here?

  • Minerva says:

    Hello Maria, I just made this last night and omy gosh! Absolutely wonderful. I noticed your recipe does not have salt. I put in 2 tbs of salt for the 4 quarts so hope that doesnt make me retain more water on keto. Also why is the broth so high in protein and in carbs for one serving? I am only having 15 grams of carbs per day on keto but this broth has 31, how? its only broth?? And what is the measurement for one serving because yours does not specify, it only says :
    Traditional Soup = 330 calories, 10g fat, 25g protein, 31 carbs, 2.2g fiber
    Thank you for your support on this info. Again this broth was life changing! I use it as my base for a cream of avocado soup that I take for lunch to work-totally awesome!

  • Patti says:

    Was wondering what the infomation is for fat..carbs..protein for the broth (not dumplings) For the first
    time I have all the keys thanks to you. I have been off insulin for 1 month.

  • Susan says:

    I assume this recipe can be altered for beef bones as well? Same ingredients, etc…just substitute the chicken bones for beef bones?

  • Laura says:

    My dumplings fell completely apart as well. I am just glad I only made half a batch and cooked them in a seperate pot. That way I didn’t have to throw away the broth. Do you think that the almond version works better (even with different flours)?

    • Maria Emmerich says:

      There is typically less variability in how much moisture almond flour takes compared to different brands of coconut flour, yes. 🙂

  • What’s the nutritional facts without the dumplings?

  • Diane says:

    At what point should I add the rosemary? I don’t see it referenced in the directions.


  • MJ says:

    1. my (beef) bone broth has been simmering for a couple days now. followed all the instructions from you book, but mine is far from clear. of course i could put it through a strainer, but wondering if i should try keep all the bone marrow? isn’t that great stuff to eat?

    2. second, it looks like there’s an inch of liquified fat on the top — i know we’re all about the fat, but your broth just looks clear and consistent in color and liquidity — did i do something wrong? or is that just the collagen? should i let it cool and take it off the top?


    • Maria Emmerich says:

      Yes, mix in the marrow. Full of awesome nutrients. I keep the fat in mix into warmed broth or you can remove and use for other things. 🙂

  • Amy says:

    I am weaning my 11 month old next month and I was wondering what milk you suggest giving him when he is 1 year? I was planning on giving him diluted coconut milk from a can and maybe bone broth. What do you suggest?

  • Amy says:

    What about almond milk, is that ok too for a 1 yr old to drink?

  • Kristin says:

    Maria, will bone broth break a fast?

    • Maria Emmerich says:

      If you consume less than 50 total calories it won’t break your fast. 1 cup bone broth is about 48 calories. So I would keep it to 1/2 cup or so during fast. 🙂

  • tinetine says:

    What about using pork? …..neck and ham hocks etc.

  • Barb says:

    Hi Maria,
    Thank you for sharing. I can not wait to make this.
    I love your glass bottles in your photo that taper in at the top. Do you know where you got those. I want my broth to look as good as yours in them! Thanks

  • Barb says:

    Thank you!

  • Amanda says:

    Hi! I am a little confused about the last step–where you simmer the broth again with rosemary and thyme. Is that from the cooking broth or fresh?

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