Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got just the thing for you!
Today, I’m sharing my go-to recipe for bone broth chicken soup.
It’s rich, hearty, and packed with flavor. Plus, it’s super nourishing.
Perfect for chilly days or whenever you need a little pick-me-up!
Grab your ingredients, and let’s get cooking!
Ingredient Substitutions
Chicken breast or thighs can be replaced with firm tofu or chickpeas for a vegetarian option. These alternatives provide protein while maintaining a hearty texture. Adjust cooking time as tofu and chickpeas require less time to cook than chicken. For a low-carb option, cauliflower florets can be used instead of rice, orzo, farro, or egg noodles. Cauliflower adds nutrients and fiber while reducing carbohydrates. Simply add the florets during the last 5-10 minutes of cooking. Bone broth can be substituted with vegetable broth for a vegetarian version, or mushroom broth for a rich, savory flavor. These alternatives maintain the soup’s depth while accommodating different dietary preferences. Use the same quantity as called for in the original recipe.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 40-45 g
- Fat: 20-25 g
- Carbohydrates: 30-35 g
Ingredients
For the soup base:
- 1 cup sliced celery
- 2 garlic cloves (freshly minced for best aroma)
- 4 cups chicken broth
- 2 cups water
- 1 cup diced carrots
- 1 small yellow onion (finely diced for even cooking)
- 10 oz chicken breast (or thighs for more flavor)
- 1.5 tbsp olive oil (I use California Olive Ranch extra virgin)
For the seasoning:
- 1/2 tsp salt (Kosher salt preferred)
- 1/4 tsp black pepper (freshly ground for better flavor)
- 1/8 tsp cayenne
- 1/2 tsp dried thyme
For optional additions and garnish:
- chopped parsley (or dill, for a fresh finish)
- 1 cup cooked brown rice
Step 1: Sauté the Vegetables
Begin by heating olive oil in a medium Dutch oven or stockpot with a thick bottom over medium heat.
Once the oil is hot, add chopped carrots, celery, and onions to the pot.
Cook the vegetables for 5-6 minutes, stirring often, until they are softened and slightly translucent.
Step 2: Add Garlic and Spices
Add minced garlic cloves and all your chosen spices to the pot with the vegetables.
Stir them together and continue cooking for another minute until the garlic becomes fragrant, taking care not to burn it.
Step 3: Incorporate Broth and Chicken
Pour in the chicken bone broth along with 2 cups of water.
Gently place the raw chicken breast or thighs into the pot.
Bring the mixture to a boil, then reduce the heat to low and partially cover the pot.
Let it simmer for 30-40 minutes, or until the chicken is tender and cooked through.
Step 4: Prepare the Chicken
Once the chicken is fully cooked, carefully remove it from the soup.
Cut the chicken into bite-sized pieces, or shred it using two forks or chop with a knife.
Return the chopped or shredded chicken back into the soup, stirring to combine evenly with the broth and vegetables.
Step 5: Final Touches and Serve
If desired, add cooked rice or noodles to the soup to make it heartier.
Taste the soup and adjust the seasoning by adding more salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley leaves or dill for an added burst of flavor.
