Chicken Broth for Colonoscopy Prep

This clear, savory chicken broth is a lifesaver during colonoscopy prep, when you need to stay hydrated and maintain some energy while on a clear liquid diet. It’s simple to make, flavorful enough to feel like a real meal, and completely free of solids, fat, and any red or purple dyes that can interfere with the procedure. Because it’s homemade, you control exactly what goes in it, ensuring it meets your doctor’s guidelines and tastes far better than store-bought options.

Ingredients

2 lbs (900 g) chicken bones or 1 whole chicken carcass (from a roasted or rotisserie chicken)
2 large carrots, peeled and cut into large chunks
2 celery stalks, cut into large chunks
1 large onion, quartered (skin on is fine)
2 cloves garlic, smashed
1 bay leaf
1 teaspoon (5 g) whole black peppercorns
1 teaspoon (5 g) salt, plus more to taste
10 cups (2.4 L) cold water

Instructions

Place the chicken bones, carrots, celery, onion, garlic, bay leaf, peppercorns, and salt in a large stockpot or Dutch oven. Pour in the cold water, making sure everything is submerged (add a bit more water if needed).
Bring the pot to a boil over high heat, then immediately reduce the heat to low so the liquid is at a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes with a ladle or spoon.
Cover the pot partially and let it simmer gently for 1 hour and 30 minutes. Do not stir; the broth will become cloudy if you do.
After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel into a large heatproof bowl or pot. Discard the solids.
Let the broth cool to room temperature, then refrigerate it uncovered for at least 2 hours, or up to overnight, until the fat solidifies on the surface.
Once chilled, scrape off the solidified fat layer with a spoon and discard it. The broth should be completely clear and free of any fat.
Reheat the broth gently on the stove or in the microwave until steaming hot before drinking. Season with additional salt to taste, if desired.

Tips

Use a fine strainer: For the clearest broth, strain through a coffee filter or multiple layers of cheesecloth. Any tiny particles can be hard on your stomach during prep.
Skip the salt if you prefer: If your doctor has recommended a low-sodium diet, omit the salt entirely. The vegetables and bones still provide plenty of flavor.
Make it ahead: This broth keeps well in the fridge for up to 4 days, so you can prepare it a day or two before your prep starts. Just reheat it as needed.
Don’t add herbs like parsley or thyme: While they add flavor, they can also make the broth slightly bitter after long simmering. Stick to the simple aromatics listed.

Serving Suggestions

Serve this broth warm in a mug or bowl. It’s perfect as a savory pick-me-up between doses of your prep solution. You can also sip it alongside clear apple juice, white grape juice, or plain water to help meet your fluid goals. Some people find that a warm, salty broth helps settle their stomach during the fasting period.

Variations

Vegetable Broth: Omit the chicken bones and use 3 lbs (1.4 kg) of mixed vegetables like mushrooms, leeks, and parsnips. Simmer for 45 minutes instead of 1.5 hours. This version is just as clear and hydrating.
Herbed Broth: Add a few sprigs of fresh thyme, a small bunch of parsley stems, or a piece of ginger to the pot for extra flavor. Strain them out with the other solids.
Bone Broth Concentrate: If you’re short on time, use a high-quality store-bought clear chicken broth or bone broth. Just make sure it has no solids, no fat, and no artificial colors. Dilute it with water if it’s too strong.

Storage and Reheating

Store the strained, fat-free broth in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in ice cube trays or freezer-safe jars for up to 3 months. Thaw frozen broth in the refrigerator overnight or in the microwave on low power. Reheat only the amount you need in a saucepan over medium heat until steaming, or in the microwave in 30-second intervals, stirring in between. Never leave broth at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use a whole chicken instead of just bones? Yes, but you’ll need to remove the meat before serving. Simmer the whole chicken for about 1 hour, then take it out, shred the meat for another meal (not during prep), and return the bones to the pot to simmer for another 30 minutes. This gives a richer broth, but it’s more work.

Is it okay to use store-bought chicken broth? Absolutely, as long as it’s clear and free of fat, solids, and any red or purple dyes. Many store-bought broths are fine, but check the label. Low-sodium versions are often better so you can control the salt.

Can I add noodles or rice to the broth? No, not during colonoscopy prep. The clear liquid diet requires that you consume only liquids that leave no residue in your digestive tract. Noodles, rice, and any other solids are not allowed.

Why does my broth look cloudy? Cloudiness usually comes from boiling too vigorously or stirring the broth while it simmers. To keep it clear, always simmer gently and avoid stirring. If it’s still cloudy, it’s fine to drink, but it may be less pleasant on your stomach.

Can I drink this broth right after making it? Yes, but you must skim off the fat first. The fat can be hard to digest and may cause nausea during prep. Letting it cool and solidify makes it easy to remove.

How much broth should I drink? Follow your doctor’s instructions. Generally, you’ll want to drink plenty of clear liquids to stay hydrated, but your doctor may have specific guidelines. A good rule of thumb is to have a cup (240 ml) every few hours.

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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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