This bone broth chicken soup will help sooth an upset stomach and fortify a healthy one. Its nourishing broth and simple ingredients is why I keep it around for whenever I need a healthy gut boost.
Of course, this is also a fantastic recipe even if you are well! I’ve made this many times for friends and family and everyone loves it. Even the picky eaters. Sometimes I will make pasta or rice on the side for folks to add as they please, but I always eat it as is. What can I say, I am a purist.
Recently I had a very bad case of food poisoning. Nothing would go in and everything was coming out, if you know what I mean. Thankfully I had some bone broth chicken soup on hand. After 2 days of not eating I was able to keep it down, and I started feeling better almost immediately.
Why Bone Broth?
The secret to the healing nature of this soup is the bone broth. You can make your own or buy it, just don’t use the regular canned chicken broth if you want the amazing benefits of the broth. The collagen and gelatin from the bone heals the lining of the stomach and intestine, and the protein gives the building blocks of energy that is easily digested. I use celery, carrot and onion because they are easy to digest and the flavor of the three veggies go together is absolutely satisfying. Of course, you can add some extras, like green peas if you like.
In France they call this holy trinity of diced veggies browned in fat “Mirepoix” (pronounced “meer-pwah”). If the French like to eat it, it must be good!
Bone Broth Chicken Soup Ingredients:
- 2 cups cooked organic chicken (diced)
- 3 organic celery stalks (diced)
- 3 organic carrots (diced)
- 1 brown onion (diced)
- 1 tablespoon ghee, grass-fed butter, or olive oil
- 8 cups organic chicken bone broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Once you have diced your veggies, preheat a large soup pot on medium heat. Add your fat and let it heat up, being careful not to let it smoke. Throw in the onion, carrots and celery and stir. I like to make sure all of the veggies have a little coating of the fat on them, so I stir it very well in the beginning.
Add the salt, pepper, garlic powder, and stir. Not sure how much “to taste” is? I start with a teaspoon of salt and pepper at this point. It’s easy to over-salt in the beginning, but remember salt flavor increases as you simmer your soup, and you can always add more later!
Continue to cook the veggies until the onions start to look translucent, or about 7 minutes. Add the broth carefully (it can splatter!) and bring to a light boil, then reduce heat to a low simmer. Add the diced chicken and continue to cook for 45 minutes to an hour, tasting the broth periodically and adding more seasoning, if needed.
That’s it, your soup is done and you can start enjoying! It also saves well in the freezer, so you can keep it on-hand when your digestion needs a little TLC.
I love seeing what you’ve made! If you make my recipe please post on social media and hashtag #glutenfreeyogachick. If you have any questions or comments please post them and join the gluten free yoga chick’s conversation!