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8 Bone Broth Soups: Rich in Protein & Superfoods

By Ethan Boldt

October 21, 2026

When it's cold outside, there's nothing better than a hot soup full of healthy nutrients, in particular if bone broth is your base. The benefits of drinking bone broth daily are well known at this point, but it's even easier to do when you combine bone broth with some other ingredients for a variety of flavors and textures.

The only hurdle can be bone broth soup recipes that require a lot of ingredients and steps to follow, though they can often be worth it. Fortunately, we've decided to give you both options in this recipe compilation: simple and more complex recipes.

You can simply add a few ingredients to a sipping broth, or you can use a bone broth as the base to a more involved recipe.

When the weather cools down, most of us love to sip on something warm and comforting that’s also both tasty and healthy. 

Benefits of bone broth soups

As a natural source of collagen plus other beneficial compounds that support healthy skin, joints, hair, nails and digestive function, bone broth is just what your body needs to power through the colder seasons.

You can, of course, make your own bone broth. But even easier are bone broth powders that can be mixed with hot water. Ancient Nutrition's Savory Bone Broth Protein powders are also free of common allergens such as gluten, dairy, nuts, grains and soy, plus they’re made from only the best quality ingredients — including bone broths made from grass-fed and pasture-raised chicken and beef. They also contain glucosamine and chondroitin, the compounds found naturally in cartilage (which cushions joints) and chicken-based bone broth.

“Sipping broths” are bone broths that taste great on their own, without necessarily needing to be cooked with or added to recipes. These savory-tasting broths provide a convenient dose of satiating protein, plus they’re deliciously warming, soothing and simple to use. 

Our sipping broth flavors include:

• Bone Broth Protein Butternut Squash 

• Bone Broth Protein Tomato Basil

• Bone Broth Protein Chicken Soup

These sipping bone broths are made from a combination of mostly beef broth mixed with some chicken bone broth. They’re suitable for people following a wide range of diets, including those that are gluten-free, grain-free, dairy-free, paleo, keto and low-carb.

Ingredients to add to a sipping broth

With our three sipping bone broth flavors, the options to augment these delicious broth are endless. While most people simply sip them by themselves, here are some ingredients you can add:

• Leftover meat, such as turkey or chicken

• Meatballs, including turkey, beef and chicken

• Tofu or tempeh

• Turkey or beef bacon

• Brussel sprouts

• Broccoli or cauliflower

• Leafy greens like kale, Swiss chard or bok choy

• Mushrooms

• Noodles like brown rice, soba or multigrain

• Sprouted brown rice

8 bone broth soup recipes

Here are four delicious bone broth soup recipes that use this superfood as the base and then add some nutrient-packed ingredients for some delicious, warming soups that you'll want to make again and again.

1. Creamy pumpkin soup

Blended together as one thick and creamy soup, you’d never guess all of the nutrients hiding in your bowl.

Serves: 6

Ingredients:

• 2 tablespoons olive oil

• 2 shallots, diced

• 4 garlic cloves, minced

• 3 sprigs thyme, stripped from the stem (about ½ teaspoon)

• 2 cups water

• 2 scoops Butternut Squash Bone Broth Protein

• 2 15-ounce cans pumpkin puree

• ½ teaspoon sea salt

• ½ teaspoon cinnamon

• ½ teaspoon nutmeg

• 2 tablespoons maple syrup

• ½ cup coconut cream

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add shallots, garlic and thyme, stirring occasionally for 6–8 minutes. Meanwhile, whisk 2 cups of water with 2 scoops of Butternut Squash Bone Broth Protein in a saucepan over low heat. Add pumpkin, sea salt, cinnamon and nutmeg to the Dutch oven, then slowly whisk in the bone broth and maple syrup.

Bring to a boil, reduce to a simmer and cook for 30 minutes, stirring occasionally. Whisk in coconut cream and simmer for another 5–10 minutes. Adjust seasonings, sweetness or creaminess to taste, then serve warm.

2. High-nutrient chicken soup

When the weather gets cold and you can feel your immune system getting a good test, it’s time to make up a nourishing chicken soup. The best version will warm you up on the inside and out while also filling you with nutrition.

Serves: 4

Ingredients:

• 5 scoops Bone Broth Protein Chicken Soup (or Bone Broth Protein Pure)

• 6 cups filtered water

• 1 tablespoon extra virgin olive oil

• ½ yellow onion, diced

• 4 garlic cloves, minced

• 4 celery stalks, sliced

• 2 parsnips, peeled and sliced

• 4 carrots, peeled and sliced

• 1 leek, halved lengthwise, sliced and rinsed

• 1 tablespoon fresh grated ginger

• 1 teaspoon ground turmeric

• ½ teaspoon sea salt

• ½ teaspoon cracked black pepper

• 2 boneless skinless chicken breasts

• 2 sprigs thyme, chopped

• 2 sprigs rosemary, chopped

• ½ cup coconut cream

Directions:

Heat olive oil in a large Dutch oven over medium-high heat. Add onion, celery, parsnips, carrots, leek and ginger, cooking for 4–5 minutes while stirring frequently. Add garlic, turmeric, salt and pepper, and cook for another minute. Stir in chicken breasts, thyme, rosemary, sage and bone broth.

Bring to a boil, then reduce heat, cover and simmer for 15 minutes or until the chicken is fully cooked. Remove the chicken, shred with two forks and return to the pot. Simmer for 5 minutes, then stir in coconut cream and cook for another 10 minutes, stirring occasionally. Serve hot. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

3. Thai coconut chicken soup

Want to make up some Thai food at home? This one is a winner, and it's a perfectly balanced macronutrient meal.

Serves: 8

Ingredients:

• 4 cups low-sodium chicken broth

• 1 scoop Bone Broth Protein Chicken Soup 

• 2 stalks lemongrass, cut in half and smashed

• 1 medium knob of ginger, peeled and coarsely chopped

• 1–2 bird's eye chili peppers (optional)

• 3 cans reduced fat (or light) coconut milk (13.5 oz each)

• 1 jar Thai red curry paste (4 oz)

• 2 tablespoons grass-fed butter or coconut oil

• 2 pounds boneless skinless chicken thighs, chopped

• 2 red onions, chopped

• 1 large Japanese sweet potatoes, diced

• 1 head broccoli, chopped

• 1 can bamboo shoots, drained (13.5 oz)

• 1 bunch scallions, chopped

• 2 limes, juiced

Directions:

In a large pot or Dutch oven, bring broth, lemongrass, ginger and optional chili peppers to a boil, then reduce heat and simmer. Meanwhile, heat coconut milk in a separate pot, whisk in red curry paste and Multi Collagen Protein until smooth, and set aside. In a skillet, heat butter or oil and cook chicken thighs for 5 minutes, stirring occasionally.

Add onions and sweet potatoes and cook for another 5 minutes. Remove and discard the lemongrass, ginger and chili peppers from the broth. Stir in the coconut-curry mixture, chicken and vegetables, broccoli and bamboo shoots. Simmer for 10 minutes, then turn off heat and add scallions and lime juice. Cover and let rest for 10 minutes before serving.

4. Cream of broccoli soup

This creamy broccoli soup is loaded with nutrients and flavor — plus a little bit of heat from curry powder.

Serves: 2

Ingredients:

• 1 tablespoons coconut oil

• 2 medium green onions, coarsely chopped

• 2 cloves garlic, minced

• 1 large head fresh broccoli, chopped

• 1 tablespoon dried basil

• 2 cups chopped spinach, kale, turnip greens, collards or Swiss chard

• 1½ cups unsweetened reduced fat (light) coconut milk

• 2 cups chicken bone broth (or 2 scoops unflavored/pure Multi Collagen Protein, Collagen Peptides or Bone Broth Protein mixed with 16 ounces of water)

• ¼ teaspoon sea salt

• 1 tablespoon curry powder

Directions:

Prep all the vegetables, then heat oil in a large soup pot over medium heat. Sauté green onions and garlic for 1–2 minutes until translucent. Add chopped broccoli and cook, stirring frequently, until bright green. Stir in basil and additional greens, cover and steam-sauté for 3–4 minutes.

Transfer the vegetables to a food processor or blender, add a little coconut milk and blend until smooth, working in batches if needed. Return the purée to the pot and stir in the remaining coconut milk, broth, salt and curry powder. Heat gently for 10 minutes over medium heat, stirring occasionally, then serve warm.

5. Butternut squash soup

Butternut squash soup is one of the classic fall or winter soups. This one is loaded with solid nutrition, including bone broth, squash, apples and other delicious ingredients. This works as a starter or as a perfect lunch with a salad or sandwich.

Ingredients:

• 4 tablespoons ghee (or butter)

• 1 red onion, minced

• 1 Granny Smith apple, peeled, cored and chopped

• 2 teaspoons dried sage

• 1 butternut squash, peeled, seeded and cut into chunks

• 4½ cups chicken bone broth (or 4 scoops Bone Broth Protein or Bone Broth Protein Chicken Soup mixed with 4½ cups water)

• crème fraîche, optional

• pumpkin seeds, optional

• nutmeg, sea salt and pepper, to taste

Directions:

Melt ghee or butter in a large pot over medium heat. Add onion, apple and sage, cooking for about 8 minutes while stirring occasionally. Add butternut squash and bone broth, bring to a boil, then reduce heat and simmer for 30 minutes or until the squash is fork-tender.

Purée until smooth using an immersion blender or high-speed blender. Stir in crème fraîche if desired, then season with nutmeg, sea salt and pepper. Top with pumpkin seeds and serve warm.

6. Acorn squash soup

When it comes to squash soups, most folks defer to the butternut squash because it’s got plenty of flesh and is abundantly available. But don’t overlook the acorn squash soup that’s a bit nuttier in taste and less sweet.

Ingredients:

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 6 garlic cloves, peeled

• 3 acorn squash, halved and de-seeded

• 2 carrots, peeled and chopped

• 32 ounces low-sodium vegetable stock

• 2 tablespoons honey

• 1 lemon, juiced

• 2 scoops Bone Broth Protein Pure

• ½ teaspoon sea salt

• ½ teaspoon ground ginger

• 1 bunch fresh thyme (save some for topping)

• 4 bay leaves

• 6–7 sage leaves

• ½ cup coconut cream

• ½ cup parmesan cheese, optional

• handful of pepitas, optional

Directions:

Heat olive oil in a slow cooker and sauté onions and garlic for 5–6 minutes until translucent. Halve the acorn squash lengthwise and remove the seeds. Add squash, carrots, vegetable stock, honey, lemon juice, Bone Broth Protein Pure, sea salt, ginger, thyme and bay leaves to the slow cooker. Stir, cover and cook on high for 4 hours.

Remove the squash, cool for 10 minutes, then scoop out the flesh and discard the skin. Remove and discard the herbs, then return the squash flesh to the slow cooker with coconut cream. Blend until thick and creamy using an immersion blender or high-speed blender in batches. Stir in Parmesan cheese and serve topped with pepitas and thyme.

7. Meatball bone broth soup

One of the most nourishing, one-dish meals is the meatball soup. It's rich in protein yet relatively low in carbs.

Ingredients:

• 1.5 pound ground bison or beef

• 2 eggs, whisked

• 1⁄2 teaspoon sea salt

• 1 teaspoon smoked paprika or cayenne

• 2 tablespoons coconut oil

• 4 cups bone broth or 3 scoops Bone Broth Protein powder mixed in 36 oz. water

• 2 bay leaves

• 4 carrots, washed and chopped

• 1 large sweet potato, chopped

• 1 cup green beans

• 1 cup green peas

• 2 tomatoes, chopped

Directions:

Mix meat, eggs, sea salt and paprika or cayenne, then roll into small meatballs. Heat oil in a large pot over medium heat and brown the meatballs for 5–8 minutes. Add bone broth, water, bay leaves, carrots and sweet potatoes, and bring to a simmer over medium-high heat. Stir in the remaining ingredients and simmer for 20 minutes, or until the sweet potatoes are tender and the meatballs are fully cooked.

8. Detox soup

Looking for a high-protein soup with detoxifying nutrients? This cleansing, detox soup delivers the goods with great macros and also happens to taste delicious.

Serves: 4

Ingredients:

• 1 tablespoon extra virgin olive oil

• 1 onion, chopped

• 3 celery stalks, chopped

• 3 carrots, peeled and chopped

• 1 pound boneless skinless chicken, cut into bite-size pieces

• 4 scoops Bone Broth Protein Pure mixed with 4 cups water

• 2 tablespoons grated fresh ginger

• 1 tablespoon white miso paste

• 1 tablespoon apple cider vinegar

• 1 teaspoon ground turmeric

• 1 teaspoon sea salt

• 2 cups frozen peas

Directions:

Heat oil in a large soup pot over medium heat. Add onion, celery, carrots and chicken, cooking for 5–8 minutes while stirring frequently, until the chicken is cooked through. Stir in bone broth, ginger, miso, vinegar, turmeric and salt. Cover, increase heat to medium-high and bring to a boil. Add peas, reduce heat to low and simmer for 10 minutes before serving.