Bone Broth Chicken & Vegetable Soup

January, 2016 · By Coryanne Ettiene

Bone broth is the new super drink, just ask the butcher, or your grandmother.  My grandmother has been making it for years, only she just calls it broth; I’m sure yours does too.  Bone broth, by name alone is the simple process of stewing bones in water at a simmer for 48 hours, or until the bones crumble and the steam rising from the pot forms a hand that waves you towards it.  It is an aroma that on a cold winter day makes you feel like you are wearing cashmere on the inside.

Bone broth does what Kale Chips, Chia Seeds and Kambucha could never be….  accessible to everyone, even those who just want a bowl of soup on a cold day, oh and it has powerful healing properties that can help to boost your immune system, alleviate joint pain, brighten skin and go as far as making your hair shiny and bright.  So if you are not simmering bone broth right now, jump on board, this is one food trend we can all appreciate.

Bone Broth Chicken and Vegetable Soup by Coryanne Ettiene

The trick with bone broth is to roast the bones first and remove any excess meat from them.  I’m partial to chicken, mainly because we have a roast chicken at least two times a week, so we are never short of chicken bones.   Simply toss the bones in to a slow cooker, top with water, vegetable scraps, herbs, salt and pepper and allow it to simmer for 24-48 hours. This is hands off cooking, just put them in a pot, and walk away.  Once the bone broth is ready, drink it, or add it to a bowl of roasted vegetables for a Bone Broth Chicken and Vegetable Soup.  Trust me, one sip and you will be hooked on this bone broth food trend.

Bone Broth Chicken and Vegetable Soup

When I make this for our family, I use a whole bird, quarters and go hog wild with the vegetables.  But when I’m at home by myself and need a bowl for myself, I keep it simple with small portions.

Bone Broth Chicken and Vegetable Soup by Coryanne Ettiene

  • 2 Carrots, cut lengthwise
  • 5 Fingerling potatoes, halved
  • 1 Stick of celery, 2 inch pieces
  • 1/2 Spanish onion, quartered
  • 2 Cloves of garlic
  • Sprig of Thyme
  • Bay Leave
  • 2 Cups of Chicken Bone Broth
  • Glug of Olive Oil
  • Salt and Pepper
  • Chicken Breast, bone and skin on


  1. Line a baking sheet with parchment paper and place your chicken breast in the center of the pan, season well with salt and pepper and sneak the herbs under the skin.  And then toss the carrots, potatoes, celery, onion and garlic into a large bowl.  Drizzle with olive oil, season with salt and pepper and mix.  Once the vegetable are lightly coated, transfer to the baking sheet around the chicken breast and bake at 375F for 40 minutes or until fork tender.
  2. Ladle out 2 cups of Chicken Bone Broth, and top with roasted vegetables and chicken.




Bone Broth Chicken and Vegetable Soup by Coryanne Ettiene

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