Paleo Classic Homemade Chicken Broth Soup
Savor the ultimate comfort food with this Paleo Classic Homemade Chicken Broth Soup, a nourishing and flavorful recipe designed to warm your soul. Made with a whole chicken, fresh vegetables like carrots, celery, and onion, and aromatic herbs like thyme, parsley, and bay leaves, this broth is simmered to perfection over four hours to extract rich flavors and nutrients. The result is a golden, nutrient-packed elixir that's naturally gluten-free, dairy-free, and ideal for those following a paleo lifestyle. Perfect as a standalone sipping broth or enhanced with shredded chicken and your favorite veggies, this versatile recipe is easy to prepare and makes a generous batch to enjoy throughout the week. Packed with collagen and immune-boosting ingredients, this homemade chicken broth is a wholesome, satisfying choice for busy days or cozy evenings.
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 2 medium, chopped carrots
- 2 stalks, chopped celery stalks
- 1 medium, quartered yellow onion
- 4 cloves, peeled and crushed garlic cloves
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 1 bunch, tied fresh parsley
- 1 teaspoon peppercorns
- 2 teaspoons sea salt
- 16 cups water
Instructions
Rinse the whole chicken under cold water and remove any giblets if included. Place the chicken in a large stockpot.
Add the chopped carrots, celery, and quartered onion to the pot. Add the peeled and crushed garlic cloves.
Add bay leaves, fresh thyme sprigs, the bunch of parsley, and peppercorns.
Pour 16 cups of water into the pot, ensuring the chicken and vegetables are fully submerged.
Sprinkle with sea salt and place the pot over medium-high heat. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer uncovered for approximately 3 to 4 hours. Skim off any foam or impurities that rise to the surface during the simmering process.
Once cooked, remove the chicken and set it aside to cool. Strain the broth through a fine mesh strainer or cheesecloth into a clean bowl or pot, discarding the solids.
Once the chicken has cooled enough to handle, remove the meat from the bones. Shred the chicken meat and set aside for adding back into the soup or saving for another use.
Return the strained broth to the pot, adjust the seasoning with more sea salt if necessary, and bring it back to a simmer.
Serve the broth warm as a nourishing drink, or add the shredded chicken and vegetables of choice to make it a complete soup meal.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5389 mg | 234% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
