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This bone broth chicken soup has become my ultimate comfort food during cold seasons, combining nourishing ingredients with the healing properties of bone broth for a truly restorative meal.
I first made this recipe when recovering from a nasty cold, and the difference between this and regular chicken soup was immediately noticeable. The richness from the bone broth made it feel like medicine and comfort food all at once.
Ingredients
- Boneless skinless chicken breast or thighs: adding lean protein while remaining tender in the slow simmer
- Diced carrots: for natural sweetness and beautiful color
- Chopped celery: providing an aromatic base that defines classic chicken soup
- Yellow onion: creating depth and foundation for the entire dish
- Garlic cloves: for immune boosting properties and essential flavor
- Olive oil: use a good quality one as it forms the base of your flavor
- Chicken bone broth: the star ingredient with collagen and nutrients regular broth lacks
- Water: to balance the intensity of the bone broth without diluting flavor
- Salt: enhances all the flavors but adjust based on your bone broth
- Dried thyme: a classic herb that infuses throughout the cooking process
- Ground black pepper: for gentle heat that builds in the background
- Cayenne pepper: offers optional warmth that opens sinuses when feeling under the weather
- Optional grains or noodles: brown rice adds heartiness while egg noodles offer classic comfort
- Fresh herbs for garnish: bringing brightness to the finished soup
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in your Dutch oven or stockpot ensuring it has a thick bottom to prevent burning. Add the carrots celery and onions cooking them on medium heat for 5 to 6 minutes while stirring frequently. You want them softened but not browned as this creates the flavor foundation for your entire soup.
- Bloom the Spices:
- Add the minced garlic along with thyme black pepper salt and optional cayenne. Cook for just one minute stirring constantly to prevent the garlic from burning while allowing the spices to release their aromatic oils into the fat which dramatically enhances their flavor throughout the soup.
- Create the Broth Base:
- Pour in the chicken bone broth and water combining the liquid with the sautéed vegetables. This dilution allows the bone broth to shine without overwhelming the dish with its intensity while still providing its nutritional benefits.
- Cook the Chicken:
- Gently place the raw chicken pieces into the simmering broth bringing everything to a gentle boil before reducing to low heat. Allow to cook partially covered for 30 to 40 minutes which gives the chicken time to become perfectly tender while infusing the broth with its flavor.
- Prepare the Chicken:
- Once tender remove the chicken pieces from the pot and either shred them using two forks or chop into bite sized pieces depending on your texture preference. Return the chicken to the pot allowing it to absorb more of the flavorful broth.
- Finish the Soup:
- If using add your precooked rice farro or noodles at this stage allowing them to warm through without becoming mushy. Taste and adjust seasonings adding more salt or pepper as needed remembering that flavors develop further as the soup sits.
- Serve and Garnish:
- Ladle the hot soup into bowls and sprinkle generously with fresh chopped parsley or dill which adds both color and a burst of fresh flavor that balances the rich savory elements of the soup.
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The chicken thighs are my secret weapon in this recipe. While many recipes default to breast meat I find thighs remain more tender after long simmering and contribute more flavor to the broth. My grandmother always insisted on thighs for her legendary chicken soup and after years of experimentation I have to agree she was absolutely right.
Make Ahead and Storage
This soup is perfect for meal prep as it actually improves with time. Store in airtight containers in the refrigerator for up to 4 days enjoying how the flavors deepen each day. For longer storage freeze portions in freezer safe containers leaving some headspace for expansion. The soup will maintain quality for up to 3 months frozen. One tip I learned through experience if freezing with noodles they will continue to absorb liquid and become soft so consider freezing the base and adding fresh noodles when reheating.
Customizing Your Soup
This bone broth chicken soup welcomes adaptation based on what you have available or dietary needs. For a grain free version skip the rice or noodles and add extra vegetables like zucchini spinach or kale during the last few minutes of cooking. If you enjoy herbs beyond the thyme try adding rosemary bay leaves or a small bundle of fresh thyme tied with kitchen string that can be removed before serving. For those who enjoy spice a tablespoon of grated ginger adds warming properties that complement the cayenne beautifully.
The Healing Powers
Throughout history chicken soup has been prescribed as a remedy for colds and respiratory issues and modern science confirms these benefits. The combination of bone broth with its high mineral content and anti inflammatory properties along with garlic and vegetables creates a powerful immune supporting meal. I noticed a remarkable difference when switching from regular broth to bone broth in this recipe particularly during winter months when my family seemed to recover more quickly from seasonal illnesses. The extra step of using bone broth truly transforms this from a simple soup into what my grandmother would call proper medicine.
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Frequently Asked Questions
- → Can I use rotisserie chicken instead of raw chicken?
Yes, you can substitute rotisserie chicken. Add the shredded cooked chicken during the last 10 minutes of cooking to warm through. This saves time while still creating a delicious soup.
- → How long does this soup keep in the refrigerator?
The soup keeps well in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly on the stovetop or microwave before serving.
- → Can I freeze this soup?
Yes, this soup freezes exceptionally well. Cool completely, then store in freezer-safe containers for up to 3 months. If adding noodles or rice, consider freezing the soup base separately and adding freshly cooked grains when reheating.
- → What's the difference between regular chicken broth and bone broth?
Bone broth is simmered much longer (often 24+ hours) than regular chicken broth, extracting more collagen, minerals, and nutrients from the bones. This creates a richer, more gelatinous broth with deeper flavor and additional nutritional benefits.
- → Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables and garlic as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender. Shred the chicken and return it to the pot before serving.
- → What can I use instead of thyme?
Rosemary, sage, oregano, or herbes de Provence all work well as substitutes for thyme in this soup. You can also use Italian seasoning blend for a different but complementary flavor profile.