CHICKEN SOUP
If you’ve done any reading on Paleo, I’m sure you’ve encountered some discussion about bone broth, which is basically just a very concentrated, oftentimes homemade, stock. It has myriad health benefits and is absolutely delicious, which is why I roast chickens so often, so I can make bone broth afterward. This chicken soup starts with homemade bone broth, and then we add vegetables and more chicken. It’s tasty and comforting and doesn’t take too long, especially if you have the broth ready beforehand. SERVES 8 TO 10
PREP TIME: 5 minutes
COOK TIME: 3 to 12 hours
Carcass and drippings from Roasted Lemon Chicken (here)
1½ onions, quartered, divided
3 carrots, chopped, divided
2 garlic cloves, smashed
2 zucchini, diced or spiralized into noodles
10 to 12 ounces diced cooked chicken breast or thighs
- In a Dutch oven or large stockpot over medium-high heat, combine the chicken carcass and drippings, 1 onion, 2 carrots, the garlic, and enough water to cover the chicken carcass by 2 or more inches, and bring to a boil.
- Reduce the heat to low, cover, and simmer for at least 3 hours, and up to 12 hours.
- Strain the broth through a sieve into a large pan. Discard the chicken carcass and soggy vegetables.
- In the same Dutch oven over medium heat, sauté the remaining half onion and 1 remaining carrot with the zucchini for about 5 minutes. Add the cooked chicken, and pour the broth on top.
- Simmer over low heat until ready to serve.
VARIATION 1 SLOW COOKER BONE BROTH: Add the chicken carcass, onion, carrots, and garlic to a slow cooker, and cover with water. Cook on low for 12 hours, and strain.
VARIATION 2 EGG-DROP SOUP: For an extra boost of protein without adding meat, bring 1½ cups bone broth to a boil. In a small bowl, whisk 1 egg together with a pinch of salt. Once the broth is boiling, turn off the heat and slowly pour the egg into the soup while stirring. Garnish with sliced scallions, and serve immediately.
PREP TIP: Make an extra batch of broth and freeze it in an ice cube tray so you’ll have it ready for other meals or to defrost and drink as a snack. On the other hand, if you want to make soup but don’t have time to cook the broth, store-bought will work in a pinch.
More Recipes You'll Love
This chicken soup starts with a proper bone broth - a roasted chicken carcass simmered with onion, carrots, and garlic for at least 3 hours - then adds zucchini and diced chicken for a light, deeply comforting bowl. It is the soup worth roasting a chicken for.
Pro Tips
- Simmer the broth 3-12 hours. That long simmer is what turns a leftover carcass into real bone broth with body and richness.
- Strain the broth through a sieve and discard the soggy vegetables. After hours of simmering they have given everything they have.
- Saute the fresh onion, carrot, and zucchini in the same pot before adding the broth. The fresh layer balances the deep stock.
- Freeze extra broth in ice cube trays so it is ready for other meals - or to thaw and drink as a snack.
- Slow cooker bone broth: add the carcass, onion, carrots, and garlic to the cooker, cover with water, and cook on low for 12 hours before straining.
Frequently Asked Questions
Is chicken soup paleo?
It is - homemade bone broth, chicken, carrots, onion, garlic, and zucchini. No noodles, no grains.
Can I use store-bought broth?
In a pinch, yes, though homemade bone broth is the soul of this soup. Simmering a carcass costs nothing but time.
How long does the soup keep?
Refrigerate it for up to 5 days or freeze it for up to 3 months. The flavor deepens by the second day.
What is the egg-drop variation?
Bring 1 1/2 cups of bone broth to a boil, whisk an egg with a pinch of salt, turn off the heat, and pour in the egg while stirring. Scallions finish it.
Recipe Card
Ingredients
Method
- In a Dutch oven or large stockpot over medium-high heat, combine the chicken carcass and drippings, 1 onion, 2 carrots, the garlic, and enough water to cover the chicken carcass by 2 or more inches, and bring to a boil.
- Reduce the heat to low, cover, and simmer for at least 3 hours, and up to 12 hours.
- Strain the broth through a sieve into a large pan.
- Discard the chicken carcass and soggy vegetables.
- In the same Dutch oven over medium heat, sauté the remaining half onion and 1 remaining carrot with the zucchini for about 5 minutes.
- Add the cooked chicken, and pour the broth on top.
- Simmer over low heat until ready to serve.
