—> Chicken Bone Broth Soup Recipe <—
If there is one soup recipe that you cozy up to this winter season, please give this one a chance to be your go-to. It is seriously so good, and it’s so good for you! This chicken bone broth soup recipe is loaded with protein, vegetables and all around hearty goodness. This recipe also makes perfect for someone who is a little under the weather during the flu season.
I’m probably very late to jump on this band wagon, but I just discovered bone broth. It has been linked to various health benefits, including: joint health, digestive health, immune system health… AND it apparently helps to reduce cellulite (okay… thumbs up emoji). Read more about the benefits of bone broth from Dr. Axe, one of my favorite “food is medicine” docs.
Since I had my baby in June, I’ve been very immersed in rehabilitating my body. They say it takes up to a year to feel like your old self again, and I’ve been learning all about how supplementing the diet with bone broth and collagen can boost the healing process. I’ve given up a lot of grains in my diet (which is hard for me… I love my oatmeal) for healthy fats and good/ lean sources of protein. I’ve ditched beans for the time being, and I enjoy a lot of lentils and other delicious produce – peppers, cucumbers, avocado, kale, beets, berries, etc.
This is the collagen supplement I use! I love it and I swear by it that my skin looks younger and more fresh!
My diet hasn’t been perfect (I definitely ate a large baguette and a significant amount of cheese today… plus some of my daughters halloween candy – that’s ok cuz’ I’m breastfeeding… right??)… but on the days that I am being good, I have noticed significantly positive changes in my digestion, my overall zeal, and my skin.
I guess you could say that I am a believer in the bone broth. I buy into it 100%, and I think you should give it a try too.
Chicken Bone Broth Soup Recipe
This chicken bone broth soup recipe has been my go to. I’ve made it three times in the past three weeks, and it has been my dinner at least 4/7 nights each week. I’m not sick of it yet, and it makes me feel good. I like to add extra cayenne pepper to my recipe, but if you aren’t into spicy ease up on the pepper while still enjoying unbelievable flavor and heartiness.
- 6-8 organic chicken tenderloins (frozen or thawed is ok)
- 32 oz. organic Bone Broth
- 3 large carrots (chopped)
- 3 celery stalks (chopped)
- ½ sweet white onion (diced)
- 2 cups chopped kale
- 1 14.5 oz can diced tomatoes
- 1-2 tbs. olive oil (or butter)
- 1 clove garlic (minced)
- 1 large (or 2-3 small) sweet potato (peeled and cubed)
- 1 bay leaf
- 1 tbsp. onion powder
- 1 tsp. pink himalayan salt
- 1 tsp. garlic salt
- 1 tsp. black pepper (or more to taste)
- 1 tsp. - 1 tbsp. cayenne pepper (adjust to spice preference)
- Serve with avocado, cilantro or parsley, cheese or sour cream on top.
- In a small skillet warm olive oil over medium heat. Place minced garlic and onion in the skillet and sauté on low until onions are translucent and lightly golden brown (stirring occasionally).
- While onions are cooking, prep the remainder of the ingredients.
- Place all ingredients in the crockpot and cook on high for 3-4 hours or low for 6-8 hours until chicken is cooked through.
- Remove chicken from crockpot and shred it.
- Add chicken back to crockpot and stir to combine.
- Serve warm and enjoy with optional garnishes!
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