Homemade Chicken Bone Broth Soup with Carrots and Zucchini

Name: Homemade Chicken Bone Broth Soup with Carrots and Zucchini
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 3/4 lb (340g) bone-in chicken thighs or breasts; 4 cups homemade bone broth; 2 large carrots, peeled and sliced; 1 medium zucchini, diced; 1 tablespoon fresh ginger, grated; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 2 bay leaves; 3 tablespoons scallion greens, sliced; Salt and black pepper to taste

easy · Chicken · 15 min · Serves 2

A true healing soup. Tender shredded chicken in rich homemade bone broth with soft carrots, zucchini, and warming ginger.

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Ingredients

• 3/4 lb (340g) bone-in chicken thighs or breasts
• 4 cups homemade bone broth
• 2 large carrots, peeled and sliced
• 1 medium zucchini, diced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 bay leaves
• 3 tablespoons scallion greens, sliced
• Salt and black pepper to taste

Method

1. Place chicken in a pot with the bone broth. Add ginger, thyme, and bay leaves. 2. Bring to a boil, reduce to a gentle simmer, cover, and cook 35–40 minutes. 3. Remove chicken. When cool enough to handle, shred the meat and discard bones and skin. 4. Add carrots to the simmering broth. Cook 8 minutes. 5. Add zucchini and cook 5 more minutes until tender. 6. Return shredded chicken to the pot. Remove bay leaves. 7. Taste and season with salt and pepper. Ladle into bowls and top with scallion greens.