Clear Chicken Broth for Colonoscopy Prep

This clear chicken broth is a simple, savory lifeline during colonoscopy prep, when you’re limited to clear liquids. It keeps you hydrated and provides a comforting sense of fullness without any solids, red, or purple dyes that can interfere with the procedure. The key is a long, gentle simmer that extracts deep flavor from the bones and vegetables, then a thorough straining so every sip is perfectly clear.

Ingredients

2 lb (900 g) chicken bones, backs, or wings (or 1 whole 3–4 lb / 1.4–1.8 kg chicken, see Tips)
2 medium carrots, peeled and cut into 2-inch chunks (about 1 cup / 130 g)
2 celery stalks, cut into 2-inch chunks (about 1 cup / 120 g)
1 medium yellow onion, quartered (about 1 cup / 160 g)
2 cloves garlic, smashed (optional)
1 bay leaf
1 tsp (5 g) whole black peppercorns
8 cups (1.9 L) cold water, plus more as needed
1 tsp (5 g) salt, or to taste (add after straining)

Instructions

Place the chicken bones (or whole chicken) in a large stockpot or Dutch oven. Add the carrots, celery, onion, garlic (if using), bay leaf, and peppercorns. Pour in the 8 cups (1.9 L) of cold water—the water should just cover the ingredients; add a little more if needed.
Bring the pot to a boil over medium-high heat. As soon as it boils, reduce the heat to low so the liquid barely simmers. Use a spoon to skim off any foam or scum that rises to the surface during the first 15 minutes; this keeps the broth clear.
Cover the pot partially with a lid and let it simmer gently for 2 hours. Do not stir—stirring can cloud the broth. The liquid should be fragrant and golden, and the chicken meat (if using a whole bird) should be cooked through and tender.
After 2 hours, carefully remove the pot from the heat. Using tongs, lift out the large bones and vegetables and discard them. If you used a whole chicken, remove the meat and save it for another meal (it’s not part of the clear-liquid diet).
Strain the broth through a fine-mesh sieve lined with a few layers of cheesecloth or a clean kitchen towel into a large bowl or pot. This step is crucial—any sediment or fat will make the broth cloudy.
Let the broth cool for 10–15 minutes, then skim off any remaining fat from the surface with a spoon. Season with salt to taste, but remember: during colonoscopy prep, you want a low-fiber, easily digestible broth, so keep it lightly seasoned.
If you’re not using the broth immediately, cool it completely (see Storage and Reheating). Otherwise, serve warm in a mug or bowl.

Tips

Use a whole chicken for richer flavor: If you have a whole chicken, use it instead of just bones. You’ll get more flavor and also have cooked chicken for a post-procedure meal (once your doctor clears you for solid foods). Just remove the meat after simmering and save it.
Don’t add salt early: Salt added at the beginning can make the broth taste flat and can also draw out more impurities, making it cloudier. Always season after straining.
Keep it clear: Avoid stirring the broth while it simmers, and don’t let it boil vigorously—both can cause the broth to become cloudy. A gentle simmer with occasional skimming is the secret to a crystal-clear result.
Make it ahead: This broth can be made 2–3 days before your prep and stored in the refrigerator. You can also freeze it in 1-cup (240 ml) portions for up to 3 months. Having it ready means you can just warm a cup whenever hunger strikes during prep.

Serving Suggestions

Serve this broth warm, not hot, in a mug or a wide bowl. It’s perfect as a savory sip between the other clear liquids like apple juice, clear sports drinks, and gelatin. You can also pour it over a few ice cubes to make it a refreshing cold broth, but most people prefer it warm for comfort. Remember: no solids, no dairy, no red or purple liquids, and no pulp.

Variations

Herb-infused broth: Add a few sprigs of fresh thyme, parsley stems, or a small piece of ginger to the pot along with the other aromatics. Strain them out at the end. This adds a subtle, soothing flavor without any solids.
Vegetable-only broth: For a vegetarian or vegan option, omit the chicken and increase the vegetables to 3 carrots, 3 celery stalks, 1 onion, and add a small fennel bulb or a handful of mushroom stems. Simmer for 45 minutes instead of 2 hours. This broth will be lighter but still flavorful.
Low-sodium version: Omit the salt entirely and rely on the natural sweetness of the vegetables. If you’re on a strict low-sodium diet, this is the safest bet. You can always add a pinch of salt to each serving.

Storage and Reheating

Refrigerate the broth in an airtight container within 2 hours of making it. It will keep for up to 4 days. For longer storage, freeze in 1-cup (240 ml) portions (ice cube trays work well for small amounts) for up to 3 months. To reheat, warm the broth in a saucepan over medium heat until steaming (about 165°F / 74°C), or microwave in a microwave-safe mug for 1–2 minutes. Do not let it boil, as that can make it cloudy. If you’ve frozen it, thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use store-bought chicken broth? Yes, but check the label carefully. It must be clear, with no fat or sediment, and free of any red or purple dyes. Many store-bought broths contain onion or garlic powder that may be too strong for some people’s stomachs during prep. If you do use it, choose a low-sodium version and dilute it with water (1 part broth to 1 part water) to make it gentler.

Why does my broth look cloudy? Cloudiness usually comes from boiling too hard, stirring, or not skimming the foam. To fix it, you can strain it again through a fine-mesh sieve lined with cheesecloth. If it’s still cloudy, it’s still safe to drink, but it may be less pleasant to look at.

Can I add salt to the broth? Yes, you can add a little salt, but keep it minimal. Your doctor’s prep instructions usually allow salt, but too much can make you feel bloated and thirsty. Start with ½ teaspoon (2.5 g) per batch and taste before adding more.

Is it okay to eat the chicken from the broth? No, not during prep. The solid chicken meat is not a clear liquid and could interfere with the prep’s effectiveness. Save the chicken for after your procedure, once your doctor says you can eat solid foods again.

How far ahead can I make this? You can make it up to 4 days ahead and keep it refrigerated. If you need it sooner, make it the day before your prep. Just reheat it gently when you’re ready to drink it.

Can I freeze this broth? Absolutely. Freeze in small portions (1 cup / 240 ml) so you can thaw only what you need. It will keep for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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