Bone Broth Chicken Soup (Print Version)
# Ingredients:
→ Protein
01 -
10 oz boneless skinless chicken breast or thighs
→ Vegetables
02 -
1 cup diced carrots
03 -
1 cup chopped celery
04 -
1 small yellow onion or half of a large onion
05 -
2 garlic cloves, minced
→ Liquids
06 -
4 cups chicken bone broth (homemade or store-bought)
07 -
2 cups water
08 -
1.5 tablespoon olive oil
→ Seasonings
09 -
½ teaspoon salt
10 -
½ teaspoon dried thyme
11 -
¼ teaspoon ground black pepper
12 -
⅛ teaspoon cayenne pepper (optional)
→ Optional Additions
13 -
1 cup cooked brown rice, farro, orzo or egg noodles
14 -
Chopped fresh parsley or dill for garnish
# Instructions:
01 -
Heat olive oil in a medium Dutch oven or a stockpot with a thick bottom. Add carrots, celery and onions and cook on medium heat for 5-6 minutes, stirring often until softened.
02 -
Add minced garlic cloves and all the spices. Stir and cook another minute until garlic is fragrant.
03 -
Pour in chicken bone broth and 2 cups of water. Place the raw chicken breast (or thighs) in the pot and bring to boil.
04 -
Cook on low partially covered for 30-40 minutes until the chicken is tender.
05 -
Take the chicken out and cut into bite-sized pieces or shred with 2 forks or chop with a knife. Place the chicken back in the soup.
06 -
Add cooked rice or noodles if desired. Taste and add more salt and pepper if needed.
07 -
Serve hot sprinkled with chopped parsley leaves or dill.
# Notes:
01 -
Salt amount may need adjustment depending on the saltiness of your bone broth.
02 -
For a heartier meal, add the optional cooked grains or noodles.