Healing Chicken Soup w/ Bone Broth
There’s nothing quite like a warm bowl of homemade chicken soup to soothe the soul.
Today, my little ones are feeling under the weather, its just that time of year. Sickness is the worst, especially when it hits our little ones. But I know that a little TLC and a bowl of homemade healing chicken soup with bone broth can work wonders on my little sickies. I’m so grateful to have a jar of homemade bone broth ready and waiting in the fridge. It’s the perfect base for a comforting and nourishing soup.
I can already imagine the delicious aroma of simmering chicken, and hearty veggies filling the house. Not only does this soup taste amazing, but it’s also packed with nutrients that will help my kids feel better fast. The bone broth adds an extra layer of goodness, with its collagen and minerals. I can’t wait to see their little faces light up when they taste this warm, healing bowl of goodness. If you want to know how to make your own bone broth Check out my recipe!
Tips for the Best Chicken Soup
- Quality Bone Broth: Make your own Bone Broth or use a high-quality bone broth for maximum flavor and nutritional benefits.
- Flavor Boost: I like to add Better than Bouillon Chicken flavor to my pot
- Fresh Herbs: Fresh herbs add a burst of flavor and aroma.
- Customize Your Soup: Add your favorite vegetables, such as corn, peas, or spinach.
- Freeze Leftovers: Freeze leftover soup in individual portions for quick and easy meals.
Benefits of Using Bone Broth
- Improved Gut Health: Contains collagen and glycine, which support gut lining health.
- Boosted Immunity: Rich in immune-boosting nutrients.
- Reduce Inflammation: Bone broth contains anti-inflammatory compounds like collagen, glutamine and glycine.
- Joint Health: Collagen helps maintain healthy joints.
- Skin Health: Collagen promotes skin elasticity and hydration.
Where I Source My Meat
I’ve been in love with Wild Pastures, our monthly meat subscription box. Their commitment to sourcing pasture-raised meats from regenerative family farms has transformed our meals. Unlike conventionally raised meats, pasture-raised animals enjoy a natural, humane life, grazing freely on grass. This lifestyle results in meat packed with essential nutrients like omega-3 fatty acids, vitamins, and minerals. Plus, the flavor and tenderness are unparalleled. One of the monthly staples I get in the box is a whole chicken that I roast in the oven. Afterwards I am left with the bones and connective tissues which I then turn into bone broth. Two meals!!
If you want to check out Wild Pastures, you’ll get $20 off your first box with my link.
Storage
You can store your soup in the fridge for up to 5 days and you can freeze in an Ice cube tray or in one cup portions using a silicone mold for up to 6 months.
How to make Chicken Soup
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 2 carrots, chopped
- 1 1/2 cups Kale, chopped
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 8 cups bone broth
- 1 tblsp Chicken better than bouillon
- 1 Lemon
- Salt, to taste
- Fresh herbs, such as parsley or chives, for garnish
Step-by-step Instructions
- Sear the Chicken: In a large pot, heat a drizzle of olive oil over medium heat and sear the chicken on all sides.
- Sauté the Vegetables: Add the onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
- Add the Broth: Add the bone broth, thyme, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 30-45 minutes, or until the chicken is cooked through and shreds easily.
- Shred the Chicken: Using two forks, shred the chicken in the pot.
- Lemon: Add the juice of a whole lemon
- Season and Serve: Taste the soup and adjust the seasoning with salt as needed. You can garnish with fresh herbs if desired.
Healing Chicken Soup w/ Bone Broth
Equipment
- 1 Dutch Oven or a heavy bottomed pot
Ingredients
- 2 lb chicken breasts, boneless & skinless
- 8 cups bone broth you can sub stock or just use better than bouillons chicken flavor
- 1 onion chopped
- 2 carrots chopped
- 1 1/2 cups Kale chopped
- 5 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tblsp Chicken better than bouillon optional
- 1 Lemon
- Salt to taste
- Fresh herbs for garnish
Instructions
- Sear the Chicken: In a large pot, heat a drizzle of olive oil over medium-high heat and sear the chicken on all sides.
- Sauté the Vegetables: Add the onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
- Add the Broth: Add the bone broth, thyme, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 30-45 minutes, or until the chicken is cooked through and shreds easily.
- Shred the Chicken: Using two forks, shred the chicken in the pot.
- Lemon: Add the juice of a whole lemon
- Season and Serve: Taste the soup and adjust the seasoning with salt as needed. You can garnish with fresh herbs if desired.
