Bone broth has been all the rage these days but it is more than just a trend! Bone broth is the old way that our grandparents used to make soup. The bones from dinner were thrown in water with any vegetable ends and simmered on the stove for hours. While many have thought this a lost art, it has had a revival because we have learned that bone broth is one of the most
healing foods around.

The reason bone broth is so beneficial for the gut is because it contains substances like gelatin, collagen and glutamine that support and heal the gut lining.

Fall is the perfect time to put this gut healing tool into our everyday diet by adding it to soups. If you do not want to make your own bone broth, you can get bone broth pre-made at your local grocery stores but be sure to always get organic. We like the brands Pacific, Bonifide or Epic. You can use bone broth in any recipe as a replacement for any chicken or beef broth or stock or try the recipe below.

Want to learn more about gut health and how bone broth can help your gut? Visit us at Sklar Center for Restorative Medicine.

Classic Chicken & Vegetable Soup

Adapted from


1 tablespoon coconut oil , ghee or grass fed butter
1 yellow onion , chopped
2 garlic cloves , minced
1 pound organic boneless chicken breasts, cut into 1-inch chunks
2 large carrots , chopped (about 1 cup)
3 celery stalks , chopped (about 1 cup)
1 cup fresh or frozen green beans, chopped into 1-inch pieces
4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
2-3 teaspoons fine sea salt
freshly ground black pepper
4 cups of bone broth (chicken or beef) from organic bones


  1. In a large stockpot, melt the coconut oil over medium heat and gently sauté the onion, garlic, and chicken for about 5 minutes, until the onion is tender and the chicken is starting to lose its pink color.
  2. Add in the carrots, celery and green beans, thyme, 2 teaspoons of salt, a few grinds of black pepper, and 4 cups of bone broth. Bring the broth to a boil, then lower the heat and cover the pot with a lid. Let the soup simmer until the chicken is cooked through and the vegetables are tender, about 20 to 25 minutes.
  3. Season with additional salt and pepper to taste, and serve warm. Leftover soup can be stored in an airtight container in the fridge for up to a week.


Dr. Susan Sklar is a nationally recognized Harvard-trained physician and a fierce health detective who believes that you can age gracefully and feel great while doing so. She believes that that hormonal and other biochemical deficiencies cause humans to age and decline in ways that are not necessary or inevitable. She utilizes the cutting edge science of functional medicine to support the body to heal itself through the restoration of hormones, proper nutrition, lifestyle and appropriate supplementation.  After more than 25 years of experience as an OB-GYN, Dr. Sklar started the Sklar Center in 2007 as a response to the unmet needs of men and women who are looking for answers to the questions of how to feel good in midlife and maintain optimum health long term.  She is certified in the Bredesen Protocol for slowing and reversing cognitive decline.  Dr. Bredesen’s protocol is the most well-known approach for successfully tackling the problem of dementia.  She sees private patients at her center in Long Beach, California. To Learn more about Dr. Sklar, go to Sklar Center for Restorative Medicine.