Why do bone broth fans consider it a soul-satisfying elixir like no other? Slurpable and satiating, a bowlful not only wards off the chill but also gets any meal off to a super-nutritious, flavorful start. Though certainly delicious on its own, there are plenty of other ways to integrate this tasty comfort food into savory dishes. We connected with a nutritionist and a culinary expert to learn more about what makes bone broth unique and how to enjoy it.

What Is Bone Broth?

“Bone broth is essentially a nutrient-rich liquid made by simmering animal bones and connective tissues in water for an extended period, which extracts minerals, collagen, and other beneficial compounds from the bones,” says Pamela Nisevich Bede, MS, RD, CSSD, LD, and global nutritionist for Abbott’s Lingo. 

While bone broth may seem trendy, it’s actually been holding down the nutrition fort for eons. “Enjoyed for centuries, bone broth remains popular whether you’re a holistic health enthusiast or simply seeking comfort in a warm and nutritious bowl of soup,” Bede says.

How Is Bone Broth Different From Stock and Broth?

Although the terms broth and stock are often used interchangeably, Bede points out that there are major differences between those liquids and bone broth, which is in a liquid league of its own.

Broth: Broth is mostly made from meat scraps or water left over from blanching vegetables. “Broth is generally lighter, thinner in consistency compared to stock and less nutrient-dense (depending on what is simmered). Cook time is shorter, less than 45 minutes to two hours,” Bede says.

Stock: A stock is made by simmering several ingredients, such as bones, ligaments, and connective tissue, for 3 to 4 hours. This releases collagen and gelatin from the bones. Some stocks are flavored with spices, herbs, and vegetables.

Bone broth: Its name is something of a misnomer. “While confusing, bone broth is a stock,” Bede clarifies. But not just any stock—among other things, it simmers for up to 24 hours.

Nutritional Benefits

Bone broth contains significantly more protein, about 9 grams per cup, compared to standard broth and stock, which has around 1 to 3 grams, Bede says. It’s also richer in micronutrients, including calcium, magnesium, phosphorous, potassium, and collagen. “Collagen provides amino acids, primarily non-essential glycine and proline, which support joint and skin health,” she says.

How to Eat Bone Broth

Bone broth can be sipped alone as a warm, comforting beverage or a rehydrating pick-me-up after a cold winter run, Bede says. It’s slow-simmered flavors also lend complexity to savory dishes across the board. 

Soups: The subtle mouthfeel and flavor of broth lays the foundation for great-tasting soups, says Thomas Odermatt, chef, founder, and CEO of Butcher’s Bone Broth. Bede suggests using it as a base for vegetable soups to add depth of flavor and extra nutrients. Make our Bone Broth, then incorporate it into our Customizable Vegetable Soup and our Classic Chicken Vegetable Soup.

Chilis and Stews: “The addition of vegetables and protein to these dishes can help provide steadier energy and slow down digestion,” Bede says. Try tweaking our Turkey and White Bean Chili and our Chicken Chile Stew.

Sauces and gravies: “Enhance the richness of sauces and gravies by substituting bone broth for water or regular broth,” Bede suggests. Odermatt recommends first reducing the bone broth in a skillet, constantly stirring until it reaches the desired thickness. “A rich, dense, high-quality broth with a slight jiggle will require much less preparation time,” he says. He adds it to an Italian sugo sauce (sugo is Italian for sauce) made with chicken thighs, or pork ribs. Try it in our Chicken Scarpariello and our Spaghetti With Bolognese Sauce.

Casseroles and quiches: With these dishes too, bone broth can be added to liquids to bump up savory flavors and nutrition, Bede says. Experiment with our Asparagus, Leek, Gruyere Quiche, and Colcannon Shepherd’s Pie.

Rice and grains: Rice, quinoa, and other grains benefit from a bone broth boost. Sample the difference in our Farro Risotto With Shrimp and Warm Quinoa and Chicken Salad. “Pro tip: refrigerate grains overnight to allow for resistant starch to form, as this type of storage digests more slowly, and the result is steadier energy, steadier glucose,” Bede says.

Key Ingredients of Bone Broth

You can buy bone broth freshly made or off the shelf—or you can make your own batch, and plan meals around it.

Mirepoix: A typical culinary bone broth has a high ratio of bones to water, complemented by a well-balanced mirepoix (carrots, onion, celery, and herbs) explains Odermatt. His company offers several packaged products, including organic chicken bone broth, and organic beef bone broth.

Bones: As a third-generation butcher from Switzerland, Odermatt has the, well, chops, to select the right bones for his homemade mix. “I use a high ratio of frames with fewer backbones and feet for chicken, nicely browning the bones to impart a roasted flavor for maximum taste,” he says. Beef has different requirements. “Maintaining an even ratio of soft to hard bones, including the knee, is essential for beef,” he notes.

How Bone Broth Is Made

But the luscious outcome is not solely dependent on the right bone structure and super-fresh ingredients—the cooking technique also plays a role.

Give it time: Making bone broth is a ritual for Odermatt. He lets his ingredients simmer over low heat for up to 24 hours. “The do’s and don’ts of making bone broth include letting the bones, water, and time work their magic while enjoying the incredible aroma that fills the house,” he says, underscoring the fact that we eat with all of our senses. The lengthy cooking time also results in a thicker texture, Bede adds.

No boiling: Tempting as it is to peek under the lid, exercise restraint. “Don’t disturb the broth too often while it cooks, which can lead to a cloudy result,” Odermatt says. And slow simmering is crucial, allowing the bones to release more nutrients and micronutrients. “To achieve a nutrient-dense bone broth, the bones must never boil,” he emphasizes.