Nothing is better than a warm, nourishing bowl of soup.
Especially during the cold, winter months.
This soup is perfect for using up leftover chicken from the one you roasted yourself or a rotisserie chicken you purchased from the store. I’m sure you have heard the words “bone broth” as it has grown to celebrity status in the last few years. America is a bit behind other country’s when it comes to incorporating bone broth into our diets.
In modern society, we are always looking for the next best thing or an easy fix but the reality is if we look at the way people did things in the past we might just learn something. Bone Broth is a perfect example of this. You can learn more about the history of bone broth in my article Why I Consume Bone Broth Every Day and My 10 Favorite Ways To Consume It.
I’m also a huge fan of Dr. Kellyann Petrucci’s bone broth diet. Head over to The Bone Broth Diet + (Printable Shopping Lists + Meal Plans) if you want to learn what it’s all about.
So why am I raving on and on about bone broth?
Well, it’s because this soup not only contains bone broth for the base but when you cook it you are extracting even more goodness from the chicken carcass. All the goodness (protein, gelatin, amino acids glycine and proline, glucosamine, chondroitin, B vitamins, and trace minerals). This soup is great for an easy lunch or dinner or you can even enjoy it for breakfast. Ever have soup for breakfast? Try it and I bet you will LOVE it!
This freezes well so you can also make a double batch and have it on hand should someone in your home get the sniffles. The best part is this soup is simple to make and only has a few ingredients. It is similar to chicken noodle soup minus the gluten. Instead of noodles, this soup is packed with lots of herbs which are high in polyphenols.
This soup is AIP, Paleo, Keto, Dairy-Free, Lectin-Free (make sure you are using pasture-raised chicken), and Gluten-Free so it’s perfect for just about any diet.
Also, you can throw any of your favorite veggies or herbs in. Feel free to get creative! I hope you enjoy this soup as much as I do!
- 1 chicken carcass + leftover chicken or chicken removed from the carcass (can use a roasted or rotisserie chicken)
- 4 carrots peeled and sliced
- 6 celery stalks chopped
- 8 cups chicken bone broth + 2 cups of filtered water
- 8-10 stems of thyme
- 4-6 stems of rosemary
- 1 bunch of Italian parsley chopped
- salt and pepper to taste
- Noted: additional water may be needed depending on how long the soup simmers
- Optional: 1 cup of coconut milk
- In a pot combine all ingredients and bring to a boil.
- Once boiling turn down to a simmer and cook for at least an hour. You can cook longer if you prefer but may need to add additional water.
- Remove the carcass from the pot and pull the meat off of the bone and then add back to the pot.
- Remove the thyme and rosemary stems.
- Season with additional salt and pepper if needed.
- If you prefer a creamy soup you can add 1 cup of full-fat coconut milk right before serving.
In Love, Health + Gratitude,
Katie