Bone Broth- How to Drink | Simple Sipping Rules

Why People Sip It

Warm, savory, and easy on the stomach, this old-school staple fits busy mornings and late nights. One cup adds fluid, a little protein, and flavor without a heavy load.

Labels vary. Many cartons list around 10 grams of protein and a few hundred milligrams of sodium per cup, while homemade pots can swing wider. Use that range to set a routine that suits your day.

To keep storage safe, chill leftovers fast and reheat to a full simmer. Broths sit well in the fridge for a short window; treat them like other soups.

Best Ways To Drink Bone Broth Daily

Start with a small cadence. A cup a day for a few days in a row tells you how it feels and whether the sodium level fits your goals. Some people like it as a mid-morning pick-me-up; others enjoy a pre-dinner cup that slows the pace at the table.

Heat gently. Aim for steaming hot rather than a rolling boil when you plan to sip it straight. That keeps aromas pleasant and avoids reducing the liquid too much, which can concentrate salt.

Mind the salt. Packaged options often land near 300–400 milligrams per cup. If your day already includes salty foods, choose a lower-sodium carton or brew a batch at home with little or no added salt.

Match the cup to your plan. If you need more protein at breakfast, pour a larger mug and add a splash of egg whites while whisking on low heat. If lunch already brings plenty of protein, keep the portion to a standard cup and enjoy it as a warm beverage.

How Much And How Often

There’s no universal quota. A steady rhythm of 1 cup on most days works well for many. On training days, cooks bump to 2 cups by swapping it in for water in grains, soups, or sauces, not by drinking it as extra on top of meals. That keeps calories and salt in balance.

Watch total sodium across the day. The nutrition label shows milligrams per cup and the %DV. Use that %DV to keep below the daily cap from health authorities. Many brands offer reduced-sodium lines that still taste rich.

Protein varies by cut and method. Long simmers with meaty bones or added meat produce a fuller body and more protein than quick steeps with just bones and aromatics. Gelatin gives that classic jiggle when chilled, but the number on the label is what counts for intake.

Smart Add-Ins Without Overdoing It

Add ginger coins for heat, a squeeze of lemon for brightness, or a teaspoon of miso for depth. Go easy with salty add-ins if your carton already skews high. Fresh herbs, a knob of butter, or a dash of vinegar can also round out the flavor without pushing sodium too far.

Looking for more body? Whisk in a spoon of collagen powder or a beaten egg while stirring on low heat. The swirl sets into silky threads, much like egg-drop soup. For a meal, drop in pre-cooked rice or beans to turn the mug into a simple bowl.

Make It At Home

Use a mix of bones and meat scraps for better flavor. Roast the parts until browned, then simmer with onion, celery, carrot, bay leaf, and peppercorns. Skim foam during the first hour for a clean taste. Keep the salt minimal until the end, since reduction concentrates it fast.

Pressure cookers cut the time to a fraction. A pot set for 60–90 minutes extracts plenty of body. Strain through a fine sieve, chill quickly, and store in shallow containers for quicker cooling.

For storage, keep a two-day supply in the fridge and freeze the rest in one-cup blocks. Label each block with date and salt level so you can rotate and track what you open.

Cold storage works best when your fridge is set right; see refrigerator temperature settings if you need a quick check.

Safety Basics For Sipping

Handle it like any other perishable soup. Move leftovers into the fridge within two hours, store in shallow containers, and reheat to a bubbling boil on the stove or until steaming throughout in the microwave. Soups and gravies should reach a boil before serving.

In the freezer, broth keeps quality for a few months. Thaw overnight in the fridge, or reheat from frozen in a saucepan over low heat, stirring often. Only warm what you’ll drink, since repeated heating dulls flavor.

To gauge salt against daily limits, compare the label’s %DV to the FDA sodium daily value. Most cartons sit well under that cap when portions stay modest.

Simple Routines That Work

Label Reading, Made Easy

Scan three lines first: serving size, protein per cup, and sodium per cup. Many brands land near 10 grams of protein and 300–400 milligrams of sodium for a standard cup. Low-sodium versions shave the salt while keeping a savory base.

Ingredients tell you style. A short list with bones, meat, vegetables, and spices tends to sip clean. If you prefer a lighter cup, pick a carton with fewer add-ins like yeast extract or sweeteners. If you want bolder body, seek a label with beef shank or chicken backs in the mix.

For a quick benchmark on protein and salt in typical cartons, browse a nutrition database entry for beef bone broth and compare it to your label at home.

When To Skip A Cup

Skip extra salt if your blood pressure plan calls for a tighter cap, or if a meal already brings salty foods like deli meat or soy sauce. Choose reduced-sodium cartons, smaller pours, or a homemade batch without added salt.

Skip a second serving if the day already includes plenty of protein from eggs, dairy, legumes, fish, or meat. The cup should complement meals, not crowd them.

Kids and pregnant people can enjoy small portions, but freshness rules matter. Keep handling tight and heat leftovers thoroughly.

Bring It Into Your Week

Pick a steady slot—morning, mid-afternoon, or pre-dinner—and pour 1 cup. Plan two or three cooking uses across the week to swap water for broth in grains or sauces. Keep a few frozen blocks on deck for busy days.

Want a deeper primer? Try our stock vs bone broth differences for a clear side-by-side.