In my last post you learned how to make homemade Chicken Bone Broth. This is the base for myBone Broth Chicken Soup.
Taking the gut and immune health benefits of the bone broth and adding a bunch of protein and veggies to it, really makes this one of the most nutrient dense meals you can feed you and your family!
I like to serve it one of three ways. With either a nice fresh sourdough slice on the side, with some beautiful gluten-free pasta or with a nutritious organic soup mix.
Sourdough is made by a fermentation process in which it creates its own wild yeast. This yeast produces lactic acid which flavours the bread, kills unwanted bacteria and creates antioxidants which help protect your body's cells from damage. Sourdough also acts as a prebiotic, which means that the fibre in the bread helps feed the good bacteria in your intestine, therefore making it easier for your gut to digest.
While we do not have gluten allergies or sensitivities, we like to limit gluten where possible as it is generally harder for the gut to digest. The Ceres Organics Quinoa Rice range of pasta is our absolute favourite and is available at almost all supermarkets.
They also have a really beautiful soup mix that pairs well with this soup, however it does contain pearl barley, so if you have gluten sensitivities then this one’s not for you!
My 2 year old LOVES this soup, in fact I think it may be one of his favourite meals! My 5 year old enjoys it too, however I think his favourite part is the sourdough or noodles it's paired with haha.
If you don’t have time to make your own bone broth, Best Bones Broth has amazing fresh broths & freeze dried powders which are really yummy & nutritious! And the Gevity range of bone broth concentrates are absolutely packed with nutrients!!
Bone Broth Chicken Soup
Ingredients
1 x Whole Chicken or 800g-1kg Chicken Breast/Thigh
5 Cups Diced Veggies,anything you’ve got in your fridge really. My favourite combination is onion, spring onion, carrot, celery, silverbeet, sweetcorn, mushrooms etc.
2 Tbsp Butter or Olive Oil
Approx. 5 C Chicken Bone Broth
2 tsp Sat
Juice of 1 lemon
Method
- Pop a whole chicken in the oven to roast while your broth simmers.
- (Once cooked I add the frame of this chicken to the freezer for my next batch of broth.)
- Alternatively you could just pan fry or bake some breast/thigh if you don’t have the time to roast a whole chicken.
- Once cooked, shred and set aside to add to soup before serving.
- Add butter to a large pot & fry veggies until they just start to soften.
- Fry things like onion, carrot and celery first, then add in things like silverbeet stems, mushrooms and sweetcorn that take a little less time to soften. Save any greens such as silverbeet or bok choy to add later.
- Pour bone broth through a colander or sieve to remove bones/veg, then pour into soup pot with the veggies. Or your Best Bones Broth or Gevity Broth if using.
- If you are using the soup mix, add this now.
- If you are using the pasta/noodles, cook these now in a separate pot.
- Add the chicken, greens and salt into the pot and stir gently.
- Once chicken is heated through, squeeze through the lemon juice, serve & enjoy!
- If using the pasta/ noodles, place a serve into each bowl and top with the Bone Broth Soup.