Bone Broth

Bone broth as soup

You might be wondering: Isn’t “bone broth” just some trendy marketing name for soup?” Well, yes and no.

It’s not “just” broth. It’s a lot more. It’s warm, nourishing and healthy…

The first thing we need to dispel is that our “bone broths” are essentially the same as the broths you might find at your local grocery store. While those are convenient and generally inexpensive, they are usually high in sodium and low or missing the critical minerals that make homemade bone broth healthy.

At CoreLife Eatery, we make our bone broth (and our vegetarian broth) from scratch every day. We use sustainably raised animal bones that are always hormone and antibiotic free. We slow cook in kettles in our restaurant every day for hours at a time, just like our grandparents did.

How it’s made

We use beef knucklebones that are rich in collagen and marrow for our beef broth. We slow roast them to prepare for the long simmer and unlock the deep flavors within. We then add them to filtered water and apple cider vinegar along with carrots, onions, celery, parsley and bay leaves and simmer for hours on end to extract flavors and nutrients. We also lightly season with a little sriracha, miso, salt and pepper to add some extra kick!

Our chicken bone broth starts with antibiotic-free back and neck bones from sustainably raised chickens and is also slow roasted to bring out the flavor before simmering. We add filtered water, carrots, onions, celery, thyme, and parsley to the bones and simmer for hours to extract flavors and minerals. We add a small amount of salt and pepper for additional taste.

We also feature a vegetarian broth (no bones) made from tomatoes, carrots, celery, onions, parsley, olive oil, garlic and bay leaves, seasoned with salt and pepper. This broth is made in a separate container from the animal-based “bone broths” and perfect for those with particular eating styles.

Here’s an added note on salt and sodium levels in our broths. In our beef and chicken broths, we use about 3 TBS of salt per 9-10 gallons of finished broth. That works out to be about 600 mg of added sodium for an entrée size portion, or about 16 oz of broth. We use slightly more salt for our vegetarian broth, which comes in around 800 mg per entrée portion (16 oz). For our side sizes, it works out to be about 300-400 mg per serving.

We chop, roast, season and simmer all day, every day to make the healthiest and most flavorful broths possible. Once the simmering is done, we strain off all the cooking ingredients to create a “clear” broth. This is where the fun starts!  

Great soups start with great broth

Making our broths every day is hard work but it’s just the beginning of the process for creating our entrée bone broth bowls.

For most of our entrée bowls, we make them to order as you walk down our serving line. You choose your own base and ingredients, or choose one of our curated selections, which you can customize to your taste. From there, we steam your chosen ingredients so they are tender and easy to eat. Then, we add your choice of broth for a custom, super fresh soup entrée bowl.

The only thing left is to enjoy!

Bone Broth at CoreLife Eatery

Broth bone has become a staple to the CoreLife Eatery meal offering. It is loaded with nutrients essential for healthy living. Bone broth contains many amino acids, essential for many aspects of health. Along with gut health, bone broth has a positive effect on our immune system, joint pain and swelling. And it has been found to be a powerful antioxidant and is very beneficial for body detoxification.

It has also been found helpful in:

  • Reducing inflammation in joints as it is rich in glucosamine and chondroitin (no need to buy the supplement – have it naturally!).
  • Increasing health in the gut with the amino acids proline and glycine – known to be critical in gut health and digestion (the gelatin in bone broth can also help with leaky gut).

Featured side: beef bone broth

Bone broth is a term that refers to our soups made daily from grass-fed beef and all-natural, antibiotic-free chicken. The bones are cooked in store and then placed in a large kettle where they simmer in apple cider vinegar and added herbs and spices. The broth is cooled, the fat is removed, and then reheated, and is ready to serve.

We also serve beef bone broth as a side drink. Get it to-go on a cool day and sip it slow to warm up!