Bone Broth Chicken Soup
Nourishing and flavorful chicken bone broth soup, packed with nutrients and comforting flavors.
Equipment
- Large Pot
- Fine-Mesh Sieve
- Cutting Board
- Knife
Ingredients
Bone Broth
- 2 lbs chicken bones from a whole chicken or drumsticks
- 10 cups water
- 1 onion quartered
- 3 cloves garlic smashed
- 2 carrots chopped
- 2 celery stalks chopped
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or rosemary
- 2 bay leaves
Soup
- 2 cups shredded cooked chicken from the broth or rotisserie chicken
- 2 carrots sliced
- 2 celery stalks sliced
- 1 tsp garlic powder
- 1/2 tsp turmeric optional, for anti-inflammatory benefits
- 1 cup cooked noodles, rice, or quinoa optional
- 1/2 cup fresh parsley chopped
- lemon wedges for serving
Instructions
- In a large pot, add chicken bones, water, onion, garlic, carrots, celery, apple cider vinegar, salt, pepper, thyme, and bay leaves.
- Bring to a boil, then reduce to low heat. Simmer uncovered for 8-12 hours (or up to 24 hours for maximum nutrients). Skim off any foam.
- Remove bones and vegetables, straining the broth through a fine-mesh sieve. Discard solids.
- Return the strained broth to the pot. Add sliced carrots, celery, garlic powder, and turmeric. Simmer for 15 minutes until vegetables are tender.
- Stir in shredded chicken and cooked noodles, rice, or quinoa (if using). Simmer for 5 more minutes.
- Stir in fresh parsley. Serve hot with lemon wedges for a bright, fresh flavor.
Notes
For a richer broth, roast the bones in the oven at 400°F (200°C) for 20 minutes before simmering.