Grain-Free Bone Broth Chicken & Veggie Soup

Grain-Free Bone Broth Chicken & Veggie Soup

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Yield: 6

Author: Madeline Bertarelli

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

This hearty chicken and veggie soup is the coziest meal for a cold day. Using bone broth as the base, this soup is packed with nutrients, rich flavor, and wholesome ingredients. Tender chicken thighs, vibrant vegetables, and warming spices make it perfect for meal prep or a comforting dinner with family or friends.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 8 cups bone broth (chicken or beef)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 carrots, diced
• 2 cups chopped kale
• 2 tbsp olive oil
• 1 tsp turmeric powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions

1. Sear the Chicken: Heat 1 tbsp olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden, about 5 minutes per side. Remove from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the remaining olive oil and sauté the onion and garlic until fragrant, about 3 minutes. Stir in the turmeric and smoked paprika.
3. Cook the Veggies: Add the carrots to the pot and cook for 5 minutes, letting them soak up the spices.
4. Simmer the Soup: Pour in the bone broth, bring to a boil, then reduce to a simmer. Add the chicken thighs back into the pot, skin-side up. Cover and simmer for 25 minutes, or until the chicken is tender and cooked through.
5. Finish with Greens: Stir in the chopped kale and cook for another 5 minutes until wilted. Adjust seasoning with more salt and pepper if needed.
6. Add Freshness: Remove the soup from heat, squeeze in the lemon juice, and garnish with parsley before serving.