Made with roasted garlic, fresh herbs, scallions, and root vegetables, this Garlic Chicken Bone Broth Soup is a soothing, nourishing way to get all the benefits of bone broth.
If you aren’t familiar with the benefits of bone broth, here’s a quick rundown.
Bone broth contains all the bone minerals in a way that your body can easily absorb them. Collagen, calcium, amino acids, phosphorus, magnesium, gelatin, chondroitin sulfate, and glucosamine – all in a warm, nourishing broth that goes directly into your digestive system.
The abundance of bioavailable collagen is one of the major benefits of bone broth. The anti-inflammatory properties of bone broth make it helpful in healing joint issues, digestive problems like leaky gut syndrome, immune problems, poor metabolism, tooth and jaw problems, and skin issues.
Adding Bone Broth to Your Diet
If sipping a mug of straight bone broth doesn’t sound appealing to you, there are ways to ease into it.
We started adding chicken bone broth to soups, and within a few weeks, my family started craving bone broth as the base over regular vegetable or chicken broth.
Making Your Own Bone Broth
The bone broth we make at home is pretty minimalist. You can certainly go to more effort as you’ll see in the recipes below. Or you can save time and buy it pre-made.
Here’s how we make our own broth for this roasted garlic chicken bone broth soup.
We regularly get whole chickens from Butcher Box so we know they’ve been humanely raised and not treated with antibiotics. (We also love that their packaging is recyclable!)
Save the bones from chicken over the course of a few weeks in paper grocery bags, wrapped up with a rubber band and stored in the freezer. Once there’s enough to fill the crock pot or Instant Pot, you can add the washed bones plus filtered water and about 1/4 cup Bragg’s Apple Cider Vinegar, along with onions, salt and pepper, and any vegetables you have on hand.
In a crock pot, we keep it on a low setting for 2 days. In the Instant Pot, we run the manual setting for 120 minutes then usually let it slow cook for a few hours. Then we let it cool and separate it into mason jars for the fridge and silicone trays for the freezer.
Here are some other recipes / options for bone broth.
Even if you don’t eat meat, you can enjoy all the benefits of bone broth (minus the actual bones). Rebecca Katz’s Magic Mineral Broth is a rejuvenating combination of super foods chock-full of magnesium, potassium, and sodium, that allows the body to refresh and restore itself. If you’re into the healing power of food, check out her cookbook The Cancer-Fighting Kitchen.
Chicken and / or Beef Bone Broth
We’re fond of Louise Hay’s bone broth method because it feels the most conscious and intentional.
When I make a batch of homemade bone broth, I store some of it in mason jars in the fridge to use over the next few weeks and freeze the rest in these large square silicon freezer trays. Then I add a cube to just about everything we make… cauliflower rice, pasta, vegetables, and anything in the Instant Pot because the homemade broth cube adds just the right amount of liquid and tons of nutrients.
Pre-Made Bone Broth
Kettle & Fire pre-made bone broth is delicious, minimally processed, and made using pasture-raised/grass-fed animal bones and without added sugars and artificial flavors or preservatives. Because we’ve only made chicken, turkey, or vegetable broth at home, if we have a need for beef, we use K&F beef bone broth.
Roasted Garlic Chicken Bone Broth Soup
Has there been a winter in recent memory where soup seemed more appropriate than this year?
The roasted garlic adds a whole other sensory level to this soup. Bone broth has a stronger flavor than regular broth, so the garlic taste and smell is a lovely complement.
Once you’ve roasted the garlic, you’ll sauté the onion and ginger in the olive oil along with the thyme sprigs and bay leaves until the onion is soft & fragrant. Add the bone broth and garlic. Bring to a boil, cover, and simmer the broth for 20 minutes.
Remove the bay leaves and thyme sprigs and use an immersion blender or traditional blender to blend the broth until smooth. Add carrots, celery, salt & pepper, and chicken, simmer for another 5 minutes or until slightly soft. Add the chopped parsley at the very end. Serve with a drizzle of olive oil and chopped green onions. For an extra pop of flavor and probiotics, add a dollop of yogurt.
- 2 quarts Chicken Bone Broth (see above for recipe or source to buy premade)
- 2-4 roasted garlic heads (number depends on the size of the garlic you have), cooled and garlic cloves removed
- 1 yellow onion, diced
- 2 medium carrots, julienned
- 1-inch piece of ginger, minced or finely chopped
- 2 stalks celery, julienned
- 2 green onions, sliced
- 2 tablespoon olive oil
- 3 bay leaves
- 1-2 cups cooked chicken, shredded
- 1⁄2 cup fresh parsley, chopped
- 4 sprigs thyme
- Salt & pepper to taste (usually 1-2 tablespoons salt and 1-2 teaspoons pepper)
- Yogurt (optional for topping)
- Saute the onion and ginger in the olive oil with the thyme sprigs and bay leaves until the onion soft & fragrant, about 5 minutes on medium heat, stirring often.
- Add the bone broth and garlic, giving it a quick stir after adding it.
- Bring to a boil, cover, and simmer the broth for 20 minutes.
- Remove the bay leaves and thyme sprigs and use an immersion blender or traditional blender to blend the broth until smooth.
- Add carrots, celery, salt & pepper to taste. Start with a teaspoon of salt and 1⁄2 teaspoon of pepper and add more to your tastes
- Add chicken, simmer for another 5 minutes or until slightly soft.
- Add the chopped parsley at the very end.
- Serve with a drizzle of olive oil, yogurt (optional), and chopped green onions.
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