Eggshell Broth (Paleo & Vegetarian)

Eggshell Broth (Paleo & Vegetarian)

Studies showed that chicken eggshell contains high levels of calcium, phosphorous, trace of zinc, magnesium & manganese, essential amino acids such as leucine, phenyl alanine, isoleucine, lysine, valine, methionine and arginine. Supplementation of chicken eggshell may increase bone mineral density in postmenopausal women within 12 months.

Eggshell Broth is packed with vitamins and minerals especially calcium. I normally put all the eggshells into a ziplock bag and freeze them until I make some vegetable or chicken broths.


  • Organic chicken eggshells
  • 4 – 5 carrots
  • 3 celery stalks
  • a Spanish onion
  • 5 garlic cloves
  • a sprig of Thyme
  • a handful of dried seaweed


  1. Add all the ingredients in a big saucepan with 4 L of filtered water and bring it to boil.
  2. Skim the foam, reduce the heat and let it simmer for 3 – 4 hours.
  3. Filter the broth through a sieve. Allow the broth to cool down and store it in a fridge up to 3 days.
  4. You can use the broth to make soups or just add some salt and drink it.
  5. You may discard the eggshells if you don’t like the idea of consuming it but I normally rinse, let them dry and grind into a powder. Chicken eggshell powder is very high in calcium.



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