Have you ever come down with a nasty cold and craved homemade chicken soup but didn’t have any?! That’s what happened to me when I came up with this recipe. I was feeling under the weather (which would be suiting considering it also happened to snow a ton !! ❄❄), so I needed something healing, and pronto at that. Sorry Liptons… I don’t think you qualify.
This is also a great soup to pop in the freezer so that you are prepared for sick days…something I need to work on apparently! I made this version a little bit differently than I usually do since I didn’t make the broth myself ahead of time from a chicken carcass like I usually do (but feel free to sub in your own bone broth into the recipe). I still wanted the benefits of bone broth such as the minerals, amino acids, gelatin, and collagen…so I added in skin-on, bone-in chicken legs!! Not only did I use the meat for the soup but also got the benefits from the bones! Win win!! Spiralize some fresh zuchinni and pour the hot broth over top 👌.
An immune-boosting, hearty soup!
- 2x 946mL/1L chicken broth
- 1/2 large onion
- 4 small carrots
- 4 celery stalks
- 2 bay leaves
- 5 chicken legs (skin-on, bone-in)
- 1 zuchinni
- salt, pepper & red chili flakes to taste
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Peel & dice the onion, carrots, & celery stalks. Combine with the chicken broth & bay leaves and bring to a boil in a stock.
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Add the chicken legs, salt & pepper, and let simmer at a low boil for 30 minutes.
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Remove the chicken legs to cool a bit and discard the bay leaves. Once cooled to touch, shred the meat from the chicken legs using a fork and discard the skin and bone. Add the chicken meat to the soup.
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Spiralize your zuchinni and place as much as desired in a bowl. Top with the hot chicken soup & season to taste. Enjoy - here's to boosting our immune systems!
Using chicken with the bone and skin gives you the health benefits of minerals, amino acids, gelatin, and collagen! Bone broth is a superfood for your gut, skin, hair, nails, and joints!
