The ancient concept that gut health plays a central role in overall wellness has gained remarkable scientific validation in recent years. This idea, first proposed by Hippocrates over 2,000 years ago, finds particular relevance in today's research on the gut microbiome and immune function. As a holistic nutrition coach who has personally navigated autoimmune challenges, I've seen firsthand how nourishing the gut can be a critical part of healing.
This nutrient-dense bone broth chicken soup recipe, which I've refined over time, has become one of my go-to recommendations for those seeking to support their overall wellness, especially during challenging times.
Please note: This information is educational only and not medical advice. See full disclaimer below recipe.
Here's what makes it so nourishing:
Big Bonus: This soup is also wonderful for supporting the body during common seasonal challenges like colds and flu! The nutrients support immune function, while ingredients like coconut oil, ginger, and turmeric have traditionally been valued for their antimicrobial properties.
This recipe provides nourishment for both immediate comfort and long-term health. It aligns with the approaches of AIP, SCD, GAPS, and Whole30. Whether you're looking to support your body during challenging times or simply want to nourish your family with wholesome ingredients, this recipe delivers much-needed nutrition.
Gluten free, Dairy free, Nut Free, Refined Sugar Free, Whole 30, Paleo, GAPS and SCD Legal.
Yield: Makes approximately 6-8 servings (about 2 quarts of soup)
Use organic ingredients whenever possible and always avoid any ingredients that you have a known sensitivity to or intolerance of.
- 1 Whole Chicken (preferably pasture-raised, or organic is 2nd best)
- 1 stalk celery cut in half
- 4 whole carrots cut up into bite-size pieces
- 1 large onion quartered
- 1 bay leaf
- 2 tbsp Raw Apple Cider Vinegar
- 2 tbsp coconut oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper (avoid if following AIP)
- 1/2 inch of peeled raw turmeric root
- 1/2 inch of peeled raw ginger root
- Enough water to cover chicken
- Put all ingredients (except for ginger and turmeric) into a large pot or slow cooker
- If making on the stove, bring to a boil then cook on low for 4 hours, if making in the slow cooker, cook on low for 7 hours
- Let soup cool a bit, then remove chicken and vegetables from pot and set aside
- Discard celery and onion
- Strain broth through a fine mesh strainer into a separate large glass container
- If experiencing digestive distress, purée carrots before returning them to the broth, if not experiencing digestive distress then add chopped carrots back in as is
- Grate fresh turmeric and ginger and stir into the soup
- Remove chicken meat from bones, cut or shred into small pieces, and return to soup
- Allow soup to fully cool then refrigerate
- Remove top layer of fat from chilled soup
- Heat up desired portion on the stovetop
If fresh turmeric root is unavailable, you can substitute 1/2 teaspoon of ground turmeric. Add it to the soup when you return the carrots to the broth, rather than at the end. The same substitution works for ginger: 1/2 teaspoon ground ginger can replace the fresh root if necessary.
This soup generally keeps well in the refrigerator for 4-5 days. It can also be frozen in individual portions for up to 3 months. The broth may gel when chilled—this is a good sign that indicates a high collagen content!
Disclaimer: This information is for educational purposes only and is not medical advice. The author is a certified nutrition coach, not a medical doctor. This recipe is not intended to diagnose, treat, cure, or prevent any disease. If you have autoimmune conditions, digestive issues, or other health concerns, consult a qualified healthcare provider to seek diagnosis and treatment and before making dietary changes.
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