Quick Chicken Soup
Who doesn’t love a hearty bowl of chicken soup? This one is a favorite — one shared by Lynn Feder. The only adaptation is using bone broth. That simple change allows you to get this dish on the table in about half the time of the original. It also ensures you’re getting all the minerals, collagen, and health benefits of bone broth, rather than plain stock.
Prep time: 20 min | Cook time: 35 min | Yield: 8 to 10 servingsIngredients
- 3 quarts (12 cups) chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder)
- ¾ pound skinless, bone-in chicken breasts
- ¾ pound skinless, bone-in chicken thighs or drumsticks
- 4 carrots, peeled and sliced
- 4 celery ribs, sliced
- 2 leeks, white part only, sliced or 1 small to medium onion, diced
- ¾ cup parsley, discard stems, chopped
- 1 teaspoon turmeric powder or 1½-inch piece of turmeric, peeled, not sliced
- 1-inch piece fresh ginger, peeled, not sliced
- 2 teaspoons Celtic or pink Himalayan salt
- ½ -1 teaspoon ground black pepper
If you are using Dr. Kellyann's Bone Broth powder, first prepare 12 cups of bone broth according to the package instructions.
Pour bone broth into a large stockpot and bring to a boil, add chicken, bring to a slow simmer, and immediately reduce heat to medium low or low. Do not boil the chicken. After about 15 minutes of simmering, use a fine mesh sieve to remove any foam that has floated to the top. (This is protein from the chicken; removing it keeps the broth clear, but this step is optional.)
Add carrots, celery, leeks, parsley, turmeric, and ginger. Cover and simmer on low for about 20 minutes or more until the vegetables have softened.
Remove chicken, discard bones, shred meat with two forks, and return to pot. Stir in salt and pepper. Taste to adjust seasoning and serve.
You can add zoodles, ½ cup brown rice or pasta per serving for a heartier variation, if you choose. Keep in mind, pasta and rice are not approved for my 10 and 21-day plans — but zoodles are!
Do not boil the chicken because it will toughen the meat. Always keep to a gentle simmer which ranges between 185- and 205-degrees F.