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- Bone broth options: - Homemade bone broth - Store-bought bone broth - Fresh vegetables required: - 1 large onion, diced - 3 cloves garlic, minced - 2 large carrots, sliced - 2 celery stalks, sliced - 2 cups kale or spinach, chopped - Seasonings and herbs: - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish Bone broth offers many health benefits. It supports gut health, boosts immunity, and aids joint health. Each serving of soup provides protein, vitamins, and minerals. The chicken adds lean protein, while the veggies provide fiber and vitamins. This soup has a wholesome mix of nutrients that nourish your body. When choosing chicken, I recommend using skinless and boneless cuts like thighs or breasts. These options cook well and remain juicy. Always select organic vegetables when possible. Organic produce has fewer chemicals and usually tastes better. Fresh ingredients make a big difference in flavor and health benefits. 1. Heat the Oil: Begin by heating the olive oil in a large pot over medium heat. 2. Chop the Veggies: Dice the onion and mince the garlic. Slice the carrots and celery. 3. Sauté the Aromatics: Add the onion to the pot. Cook for about 5 minutes until it turns translucent. Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes until they soften. 4. Cook the Chicken: Move the veggies to the sides. Place the chicken pieces in the center of the pot. Sear for 2-3 minutes on each side until lightly browned. 5. Pour in Bone Broth: Carefully pour in the bone broth. Make sure the chicken is fully submerged. 6. Add Seasonings: Sprinkle in the dried thyme, oregano, and the bay leaf. Season with salt and pepper. Bring to a gentle simmer. 7. Simmer: Cover the pot and let it simmer for 20-25 minutes. The chicken should be cooked through and tender. 8. Shred Chicken: Remove the chicken from the pot. Use two forks to shred the chicken. Return the shredded chicken to the pot. 9. Add Greens: Stir in the chopped kale or spinach. Cook for an additional 5 minutes until wilted. 10. Finish with Lemon Juice: Squeeze the juice of one lemon into the soup. Adjust the seasoning as needed. 11. Serve: Ladle the soup into bowls. Garnish with fresh parsley before serving. - Cook the Chicken Through: Ensure the chicken cooks until the internal temperature reaches 165°F. - Shredding Techniques: For tender chicken, use two forks to pull apart the meat gently. This keeps it juicy and flavorful. - Prep Time: 10 minutes to chop and prepare ingredients. - Cooking Time: 35 minutes to simmer the soup. - Total Time: 45 minutes from start to finish. - Recommended Equipment: A large pot works best for this recipe. A good-quality knife aids in chopping veggies. - Underseasoning vs over-seasoning: Many home cooks make this mistake. Start with a little salt and pepper. You can always add more later. Taste the soup as it cooks. This helps you find the right balance. - Cooking the chicken too long: Overcooked chicken turns tough. Aim for tender pieces. Cook until just done, then shred. This keeps the chicken juicy and flavorful. - Using fresh herbs: Fresh herbs add a burst of flavor. Try adding parsley or thyme at the end. This keeps their taste bright and fresh. - Incorporating other spices: Spices can take your soup to the next level. Try a pinch of cayenne for heat or smoked paprika for depth. Experiment with what you enjoy. - Ideal sides for bone broth chicken soup: Serve with crusty bread or a simple salad. These sides round out the meal and add more texture. - Ways to elevate the presentation: Garnish with fresh parsley or a slice of lemon. A sprinkle of cracked pepper can also add a nice touch. Use colorful bowls to make it pop! {{image_2}} For a keto version of this soup, swap regular carrots for zucchini. This keeps the soup low in carbs. You can also use chicken thighs for more fat and flavor. Keep the herbs and seasonings the same to ensure the taste remains rich. You can enjoy this dish without worrying about carbs. To make this soup in an Instant Pot, follow these steps: 1. Heat the Oil: Use the sauté setting to heat the olive oil. Add the onion and cook until soft. 2. Add Aromatics: Stir in garlic, carrots, and celery. Cook for a few minutes until they soften. 3. Cook the Chicken: Add the chicken pieces in the pot. Sear for about 2-3 minutes. 4. Pour in Bone Broth: Add the bone broth and seasonings. 5. Pressure Cook: Lock the lid and set to high pressure for 10 minutes. 6. Release Pressure: Once done, do a quick release. 7. Shred Chicken: Remove and shred the chicken, then return it to the pot. 8. Add Greens: Stir in kale or spinach and let it warm up. 9. Finish with Lemon Juice: Squeeze lemon juice before serving. This method saves time and keeps the soup full of flavor. You can customize your soup with grains or beans. Try adding cooked quinoa or white beans for extra protein and fiber. They give a nice texture and heartiness. Popular add-ins include corn or diced potatoes. These ingredients add sweetness and creaminess. You can mix and match based on your taste. Just remember to adjust cooking time for any new ingredients! To keep your bone broth chicken soup fresh, store it in the fridge right away. Use an airtight container. Let the soup cool before sealing. This step helps avoid moisture build-up. Reheat the soup on the stove. Stir it often for even heating. You can add a splash of water if needed. You can freeze bone broth chicken soup for later. First, let it cool completely. Then, pour the soup into freezer-safe bags. Remove as much air as you can before sealing. Label the bags with the date. To thaw, place the bag in the fridge overnight. When ready, reheat it on the stove until hot. In the fridge, your soup lasts about 3 to 4 days. If you freeze it, it can stay good for up to 3 months. Check for signs of spoilage. If the soup smells sour or has an off-color, it's best to throw it away. Always trust your senses when it comes to food safety. You can use several alternatives if you don’t have bone broth. Here are some options: - Vegetable broth - Chicken broth - Beef broth - Water with added seasonings These can work well in the soup. However, bone broth adds a rich flavor and nutrition that other liquids may lack. Yes, you can prepare this soup in advance. Here are best practices: - Cook the soup and let it cool. - Store it in an airtight container. - Keep it in the fridge for up to three days. You can also freeze the soup. Just pour it into freezer-safe containers. It will last up to three months. Thaw in the fridge overnight before reheating. Bone broth chicken soup is very healthy. Here are some health benefits: - Rich in nutrients from bones and vegetables. - Supports digestion and gut health. - Provides protein from chicken. - Helps with joint health due to collagen. This soup is a great choice for comfort and wellness. It nourishes your body and warms your soul. This article covered how to make tasty bone broth chicken soup. We explored key ingredients, like broth options and fresh veggies. I shared healthy benefits and cooking tips to make it perfect. You learned about variations, storage tips, and common mistakes to avoid. Now, you have the tools to create a warm, nutritious soup. Enjoy making this dish and share it with others. Happy cooking!

Best Bone Broth Chicken Soup

Warm up with the best bone broth chicken soup that’s both comforting and nutritious! This easy recipe combines tender chicken, fresh veggies, and flavorful bone broth for a hearty meal. Perfect for chilly days, it’s a nourishing choice that everyone will love. Discover how simple steps can create this delicious dish packed with wholesome ingredients.
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Ingredients
  

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 large carrots, sliced

2 celery stalks, sliced

1 pound chicken (thighs, legs, or breasts), skinless and boneless

8 cups homemade or store-bought bone broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

2 cups kale or spinach, chopped

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

    Add Aromatics: Stir in the minced garlic, sliced carrots, and sliced celery, cooking for an additional 3-4 minutes until they begin to soften.

      Cook the Chicken: Push the vegetables to the sides of the pot and add the chicken pieces in the center. Sear for about 2-3 minutes on each side until lightly browned.

        Pour in Bone Broth: Carefully pour in the bone broth, ensuring the chicken is fully submerged.

          Season the Broth: Add in the dried thyme, oregano, bay leaf, and season with salt and pepper to taste. Bring the soup to a gentle simmer.

            Simmer: Cover and let simmer for about 20-25 minutes, until the chicken is cooked through and tender.

              Shred Chicken: Remove the chicken pieces from the pot, shred them using two forks, and return the shredded chicken to the pot.

                Add Greens: Stir in the chopped kale or spinach and let cook for an additional 5 minutes until wilted.

                  Finish with Lemon Juice: Squeeze the lemon juice into the soup and adjust seasoning as necessary.

                    Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

                      Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 6