This chicken vegetable bone broth soup contains a mixture of carrots, parsnips, celery, and onion, but you could always tailor to your taste! The bone broth gives your chicken and veggie soup SO much flavor and key nutrients. Bone broth is made by simmering chicken bones and vegetables in water anywhere from 12-48 hours on the stove top. It is a lot thicker than chicken stock due to the collagen pulled from the bones. So, even if you decided not to add chicken here, you’re still getting tons of protein from the collagen (mine had about 10g per serving)! Bone broth is said to help your gut, joints, and keep allergies at bay.
What you’ll need:
- ½ onion
- 2 TBSP garlic
- 3 ribs celery
- 2 C carrot
- 1 C parsnip
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 TBSP lemon juice
- 4 C bone broth
- 1 C water
- Noodles (optional)
- Salt and pepper to taste
How to Make The Soup
First, I made mine in this dutch oven, It was a wedding gift that I absolutely love! Dutch ovens can get pretty pricey, here’s one I found on Amazon that is more affordable. I love cooking soup/chili in a Dutch oven, distributes the heat evenly when sauteing the veggies.
Chop your onion, celery, carrot, and parsnip. Add to your Dutch oven/pot with the minced garlic. Soften the vegetables on a medium heat for about 5 minutes.
Add bone broth, water, spices and bring to a boil. Once boiling add chicken, reduce heat and let simmer for at least 20 minutes.
I heard from a friend once that if you’re going to add noodles, cook them on the side and add them when you’re ready. The noodles will absorb some of the liquid from the soup, so if you want to add them at the time of cooking, make sure you add some extra liquid!
Store your soup in the fridge or serve immediately. Enjoy!
Who doesn’t want dessert after dinner? Check out this recipe for more deliciousness.
Chicken Vegetable Bone Broth Soup
- 1/2 Onion
- 2 tbsp Garlic
- 3 Ribs of Celery
- 2 cup Carrots
- 1 cup Parnsips
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tbsp Lemon Juice
- 4 cup Bone Broth (could sub chicken stock)
- 1 cup Water
- Chicken (optional)
- Noodles (optional)
- Saute onion and garlic until fragrant. Add vegetables and saute 4-5 minutes.
- Add your liquids as well as seasonings and bring to a boil.
- Add shredded chicken if you like, then reduce to a covered simmer for 20 minutes.
- Serve immediately or store in the refrigerator!
- If you would like to add noodles to this soup, I recommend making and storing them separately or adding more broth/water as they will absorb some of your base.