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Gut Healing Bone Broth Soup

A deeply nourishing and comforting gut healing bone broth soup, packed with collagen and tender vegetables for digestive wellness and overall health.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup chopped celery
  • 1 small yellow onion or half of a large onion
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper optional
  • 4 cups chicken bone broth homemade or store-bought
  • 2 cups water
  • 10 oz boneless skinless chicken breast or thighs
  • 1/2 tsp salt
  • 1 cup cooked brown rice, farro, orzo or egg noodles optional
  • chopped fresh parsley or dill for garnish

Equipment

  • Dutch oven or stockpot

Method
 

Sauté Aromatics
  1. Heat 1.5 tbsp olive oil in a medium Dutch oven or a stockpot over medium heat. Add 1 cup diced carrots, 1 cup chopped celery, and 1 small yellow onion. Cook, stirring occasionally, for 5-6 minutes until the vegetables begin to soften and the onion becomes translucent, releasing a wonderful fragrance.
Bloom Spices
  1. Stir in 2 minced garlic cloves, 1/2 tsp dried thyme, 1/4 tsp ground black pepper, and the 1/8 tsp cayenne pepper (if using). Cook for about 1 minute more until the garlic is fragrant. Be careful not to burn the garlic.
Build the Broth
  1. Pour in 4 cups chicken bone broth and 2 cups water. Stir to combine everything in the pot.
Cook the Chicken
  1. Gently place the 10 oz boneless skinless chicken breast (or thighs) into the simmering liquid. Bring the soup to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender. The chicken should be easily pierced with a fork.
Prepare the Chicken
  1. Carefully remove the cooked chicken from the pot onto a cutting board. Allow it to cool slightly before handling. Using two forks, shred the chicken, or chop it into bite-sized pieces.
Combine and Finish
  1. Return the shredded or chopped chicken to the soup pot. If using, stir in the 1 cup pre-cooked brown rice, farro, orzo or egg noodles.
Season and Serve
  1. Taste the soup and adjust seasoning with 1/2 tsp salt and additional black pepper as needed. Ladle the hot soup into bowls and garnish generously with chopped fresh parsley or dill.

Notes

For extra flavor in homemade broth, roast the chicken bones before simmering. Adding a bay leaf during simmering can also enhance depth. A splash of apple cider vinegar added during the simmering of homemade broth can help extract more minerals from the bones. Don't overcook the chicken; a gentle simmer is best for tender meat. Add other herbs like rosemary or sage along with the thyme for a more complex flavor profile. A squeeze of fresh lemon juice just before serving can add a wonderful brightness to the soup. Include leafy greens like spinach or kale in the last few minutes of cooking for added nutrients. Not simmering homemade broth long enough to extract maximum flavor and nutrients from the bones. Using too little liquid (broth + water), which can result in a soup that is too concentrated or overly salty. Overcooking the chicken, which can lead to dry, stringy meat. Adding salt too early in the cooking process, especially before the chicken is cooked, as it can toughen the meat. Using a low-quality store-bought bone broth that lacks sufficient collagen or has unnecessary additives.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.