Recommended by Health Professionals. Featured in the National Institute of Integrative Medicine Gut Study

The Chalkboard Magazine's Reishi and Lemongrass Bone Broth


We always find the most amazing articles in the Chalkboard Magazine. Learn more about the health benefits of bone broth and how it can help your body heal in their article about this adaptogenic version.

They write that this is the one – the chicken bone broth – at Erewhon's health food mecca in LA. They also add that the benefits of bone broth are many - major health perks across the board,from beauty to digestion. It’s rich in minerals that supercharge the immune system, and contains healing compounds like collagen and glutamine which do everything from healing the gut to balance out our hormones.

This chicken bone broth from Erewhon is one of the most delicious ones they’ve ever had. It includes Reishi which helps reduce stress and boost immunity; lemongrass which contains a wide range of vitamins, minerals and antioxidants as well as anti-fungal and pain-reduction properties; turmeric which is anti-inflammatory.



filtered water – enough to cover everything by 2 inches
¼ cup organic olive oil
2 oz organic ginger, chopped
2 oz organic lemongrass, outer stem removed, minced (2 stalks)
4 chicken bones (legs or mixture of bones)
1 onion, rough chop
½ celery, rough chop
½ carrot, rough chop
8 cloves garlic
1 bunch parsley, rough chop
½ cup apple cider vinegar
1 Tbsp Celtic sea salt 
1 Tbsp turmeric powder
1 Tbsp cracked cell-wall  reishi powder 
2 tsp ground black pepper
¼ cup lime juice, to finish

In a stock pot, heat olive oil over medium heat. Add chopped ginger and lemongrass and sauté until fragrant, 1-2 minutes. Add turmeric powder and reishi powder and continue to cook for a minute longer.

Add the remaining ingredients to the stock pot, adding the water last. Cover with water and turn heat to high to bring to a boil. A long and slow simmer ensures the bone broth is clear and the long simmer helps to extract the collagen from the bones and joints. Partially cover with a lid to avoid too much evaporation.

Simmer for 12 hours or up to 14 hours for the most flavorful and nutrient-dense broth. Strain with a fine mesh strainer. Taste and adjust with additional sea salt.

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