A clear broth for colonoscopy prep has to pass one simple test: you should be able to read a newspaper through a glass of it. That means no fat, no bits of vegetable, no noodles and nothing red or purple. This recipe makes a golden, fat-free chicken broth that actually tastes good, which matters a lot when it’s the closest thing to dinner you’ll get for a day.
Make it two or three days before your procedure. It needs an overnight chill so you can lift the fat off the top, and you won’t feel like cooking once the prep starts.
Quick note: this is a recipe, not medical advice. Every clinic’s prep instructions are a little different, so check yours first. If your doctor’s list and this page disagree, go with your doctor.
What Counts as Clear Broth for a Colonoscopy?
Both Mayo Clinic and Cleveland Clinic list the same thing: clear, fat-free broth, bouillon or consommé. Chicken, beef, bone broth and vegetable broth all work as long as they meet these rules:
- You can see through it. Color is fine; cloudiness isn’t.
- No fat floating on top. Those little oil circles are exactly what you’re removing.
- No solids at all. No meat, rice, noodles, herbs or vegetable pieces.
- No cream or milk. Cream soups are out.
- No red, purple or orange color. Dyes can look like blood in the colon. Skip tomato-based broths and any broth with paprika or beets.
Ingredients
This makes about 8 cups (2 liters), enough for a full prep day with some left over.
- 2 lb (900 g) chicken wings, backs or necks (bones give the broth body and flavor)
- 12 cups (2.8 L) cold water
- 1 medium yellow onion, halved
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 3 garlic cloves, smashed
- A few sprigs of parsley or thyme and 1 bay leaf
- 6 black peppercorns
- 1 to 1 1/2 tsp salt, to taste
Everything except the salt gets strained out, so the vegetables are there for flavor only. Big chunks are easier to remove and leave fewer tiny pieces behind.
How to Make Clear Broth for Colonoscopy
1. Blanch the chicken. Put the chicken in a pot, cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the pieces and the pot. This step gets rid of the gray foam that makes broth murky, and it’s the biggest reason restaurant broth looks so clean.
2. Start low and slow. Return the chicken to the clean pot with 12 cups of fresh cold water. Heat until you see small bubbles breaking the surface now and then. Don’t let it boil hard. A rolling boil churns fat into the liquid and you can’t get it back out.
3. Skim, then add the vegetables. Skim off anything that rises during the first 20–30 minutes. Then add the onion, carrots, celery, garlic, herbs and peppercorns.
4. Simmer uncovered for 2 hours. Keep it at that lazy simmer. Top up with a little hot water if the level drops below the chicken.
5. Strain twice. Lift out the big pieces with a slotted spoon. Pour the broth through a fine mesh strainer, then strain it again through a strainer lined with a paper coffee filter or a double layer of cheesecloth. It’s slow, but this is what makes it truly clear.
6. Chill and remove the fat. Refrigerate the broth overnight. The fat hardens into a pale layer on top that you can lift off with a spoon. This is the step that makes the broth fat-free, and you really can’t skip it.
7. Season and reheat. Warm it gently and add salt to taste. On prep day, a salty broth is a good thing: it tastes more satisfying and helps replace some of the sodium you lose.
Vegetable and Beef Versions
Vegetable broth: Skip the chicken and double the onion, carrots and celery. Add a handful of mushrooms for depth. Simmer 45–60 minutes, not longer, or it starts to taste bitter. Keep the carrots in big pieces so they don’t tint the broth orange. Leave out tomatoes and beets completely.
Beef broth: Use 2–3 lb of beef soup bones. Roasting them first at 425°F (220°C) for 30 minutes gives a deeper flavor. Beef releases more fat than chicken, so the overnight chill matters even more here.
Store-Bought Broth: What to Look For
Homemade isn’t required. Plenty of people use boxed broth, bouillon cubes or canned consommé. If you’re buying it:
- Choose one labeled “fat-free” or check that fat is 0 g per serving.
- Avoid anything that says “with vegetables,” “with noodles,” “creamy,” “tomato” or “chunky.”
- Pour a little into a clear glass. If it’s cloudy or has specks of herbs, strain it through a coffee filter.
- Bouillon cubes and powders are fine. Just make sure they dissolve completely.
What to Eat 2 to 5 Days Before a Colonoscopy
Honestly, this is the bit everyone googles, and it’s the bit the prep sheets explain worst. My dad’s clinic told him to go low-fiber five days out. Plenty of clinics say three. Some want nuts and seeds gone a full week ahead, so check yours. Why bother? Whatever roughage you eat now is still hanging around when prep starts, and your doctor needs a clear look.
When my dad had his, he taped this list to the fridge. Saved me a lot of “can I have this?” texts.
| Eat these (low fiber) | Skip these |
|---|---|
| White bread, white rice, plain pasta, saltines | Whole wheat bread, brown rice, oats, bran, granola |
| Eggs, chicken, turkey, fish, tofu | Beans, lentils, chickpeas |
| Well-cooked, peeled carrots, potatoes without skin, squash | Raw vegetables, salad, corn, broccoli, cabbage |
| Bananas, applesauce, canned peaches or pears (no skin) | Berries, dried fruit, fruit with skins or seeds |
| Plain yogurt, mild cheese (if your clinic allows dairy) | Nuts, seeds, popcorn, chia, flax |
| Smooth peanut butter, clear broth soups | Chunky soups, chili, anything with seeds |
A simple 3-day timeline
- 3 days before: switch over. Think scrambled eggs on white toast in the morning, plain chicken and white rice at night. If nuts, seeds or popcorn are still in the cupboard, hide them.
- 2 days before: same food, smaller plates. I’d cook the broth below now so it’s sitting in the fridge waiting for you.
- Day before: clear liquids only, starting whenever your sheet says (some clinics let you have a light breakfast first, some don’t).
Funny thing is, most of what you can’t eat 5 days before is the “healthy” stuff. Seedy bread, salads, berries, whole grains. Nobody’s anti-fiber here. It just gets in the way this one week.
What Can You Eat the Day Before a Colonoscopy?
On the day before, most prep instructions allow clear liquids only. According to the Colorectal Cancer Alliance, that includes:
| Usually allowed | Usually not allowed |
|---|---|
| Clear broth: chicken, beef, bone broth, bouillon | Milk, shakes, smoothies and all dairy |
| Apple or white grape juice | Orange, grapefruit or prune juice |
| Electrolyte and sports drinks (not red or purple) | Anything red or purple |
| Ginger ale, lemon-lime soda, diet cola | Alcohol |
| Coffee or tea with no milk or creamer | Solid food of any kind |
| Plain gelatin and ice pops without fruit pieces (yellow or green) | Soups with noodles, rice, vegetables or cream |
Many clinics also ask you to eat low-fiber foods for a few days beforehand, and to stop all liquids a few hours before the procedure. The Colorectal Cancer Alliance’s timeline says nothing by mouth for three hours before, but your instructions may give a different time.
A sample clear liquid day
- Breakfast: Black coffee or tea, a cup of apple juice, lemon gelatin
- Mid-morning: An electrolyte drink
- Lunch: A big mug of warm broth and white grape juice
- Afternoon: Ginger ale, a yellow or green ice pop
- Dinner: Another mug of broth, heavily salted, and plain gelatin
Sipping warm broth between prep doses helps a lot of people. It breaks up the sweet drinks, and the salt takes the edge off the prep solution’s taste.
Storing Your Broth
Keep it in the fridge in a covered container for up to 4 days. For longer, freeze it in 1- or 2-cup portions for up to 3 months. Freezing in muffin tins or ice cube trays is handy on prep day, since you can warm up just one mug at a time. Reheat gently on the stove or in the microwave.
Clear Broth for Colonoscopy Recipe Card
Clear Broth for Colonoscopy Recipe
Ingredients
- 2 lb chicken wings, backs or necks 900 g
- 12 cups cold water 2.8 L
- 1 medium yellow onion halved
- 2 carrots large chunks
- 2 celery stalks large chunks
- 3 garlic cloves smashed
- 3–4 sprigs parsley or thyme
- 1 bay leaf
- 6 black peppercorns
- 1–1 1/2 tsp salt to taste
Equipment
- Large cooking pot
- Fine mesh strainer or cheesecloth
- Ladle
- Heatproof storage container
Method
- Cover the chicken with cold water, bring to a boil and boil 5 minutes. Drain, rinse the chicken and the pot.
- Return the chicken to the pot with 12 cups fresh cold water. Heat to a gentle simmer; do not let it boil hard.
- Skim any foam for the first 20–30 minutes, then add the onion, carrots, celery, garlic, herbs, bay leaf and peppercorns.
- Simmer uncovered for 2 hours, topping up with hot water if needed.
- Remove the solids. Strain through a fine mesh strainer, then again through a strainer lined with a coffee filter or double cheesecloth.
- Refrigerate overnight and lift off the hardened fat layer completely.
- Reheat gently and season with salt. Refrigerate up to 4 days or freeze up to 3 months.
Notes
Private Notes
Tried this recipe?
Let us know how it was!FAQ
Can I drink homemade broth before a colonoscopy?
Yes, as long as it’s completely strained and fat-free. Homemade broth often tastes better than boxed. Just make sure there are no solids or visible fat left, and follow your doctor’s timing for when to stop all liquids.
Is bone broth OK for colonoscopy prep?
Generally yes, if it’s strained and the fat is removed. The Colorectal Cancer Alliance lists bone broth among allowed clear liquids. Some bone broths are cloudy, so strain them through a coffee filter.
Can I have chicken noodle soup?
Not on the clear liquid day. You can strain the broth out of it, but the noodles, chicken and vegetables have to go.
How much broth can I drink?
Most prep guides don’t limit it, and staying hydrated is part of a good prep. People with heart or kidney conditions, or anyone on a low-sodium diet, should ask their doctor about salty broth.
I have diabetes. Anything to watch?
Mayo Clinic notes that people with diabetes need specific guidance on a clear liquid diet, since juices and gelatin affect blood sugar. Ask your care team how to balance broth, sugar-free options and regular ones.
One Last Tip
Make double. You’ll be glad to have a warm, savory mug when everything else is sweet, and whatever’s left makes a great base for your first real meal after the procedure. Just add noodles and shredded chicken.
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Sources: Mayo Clinic, Cleveland Clinic, Colorectal Cancer Alliance. Updated September 2026.
WAW