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Bone Broth Soup Recipes (the Superfood Soup Base)
By Dr. Josh Axe
November 25, 2022
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.
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. Our new 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:
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.
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
Broccoli or cauliflower
Leafy greens like kale, Swiss chard or bok choy
Noodles like brown rice, soba or multigrain
Sprouted brown rice
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.
Serves: 6; total time: 55 minutes
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
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add shallots, garlic cloves and thyme. Stir to combine.
Cook, stirring occasionally, for about 6–8 minutes.
In the meantime, make the bone broth. In a medium saucepan, add 2 cups of water and 2 scoops of the butternut squash Bone Broth Protein. Whisk together until combined and keep on low heat.
Add the pumpkin to the shallot, garlic and thyme mixture. Then mix in sea salt, cinnamon, nutmeg and stir to combine. Slowly pour in the butternut squash bone broth and whisk to combine. Add in maple syrup.
Bring mixture to a boil and then reduce to a simmer. Continue cooking for 30 minutes and stir occasionally.
Whisk in coconut cream and continue to heat to a simmer for an additional 5 to 10 minutes.
Taste and adjust if necessary (can add more herbs, spices, more maple syrup to make it sweeter, or more coconut milk for extra creaminess).
Serves: 4; total time: 25 minutes
2 tablespoons avocado butter (or grass-fed butter)
1 onion, diced
2 garlic cloves, minced
1 celery stalk, chopped
6 carrots, chopped
2 organic whole chicken breasts, uncooked
2 scoops of Bone Broth Protein Chicken Soup mixed with 4 cups of water
6 cups of water
1½ teaspoons dried thyme
1½ teaspoons dried oregano
Sea salt and black pepper to taste
5 ounces dried pasta
2 tablespoons fresh parsley, chopped
Turn Instant Pot to sauté high. Add butter, onion, garlic (if using whole), celery, carrots and cook for 5–6 minutes.
Add the chicken, bone broth mixture, extra water, thyme and oregano.
Close and seal the Instant Pot.
Turn the venting knob to seal and press “Pressure Cook” button.
Adjust the manual timer to 10 minutes.
When finished cooking, quick-release the venting knob. (Be careful to not let the hot air touch your skin or get near your face.)
Remove the chicken and shred it, manually.
Press the sauté button on the Instant Pot.
Bring the soup back to a boil.
Return the chicken into the Instant Pot.
Season with salt and pepper to taste.
Add pasta and cook until al dente.
Stir in chopped parsley.
Servings: 8; total time: 50 minutes
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
In a large pot or dutch oven, bring the broth, lemongrass, ginger, and optional chili peppers to a boil over medium-high heat. Decrease heat to medium-low and simmer while you prepare the rest of the ingredients.
In a medium pot, heat the coconut milk to a low boil over medium-high heat. Add the red curry paste and Multi Collagen Protein, whisk to combine until smooth and fully incorporated. Turn off heat and set aside.
In a large skillet, heat the butter or oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Add the onions and sweet potatoes and cook 5 minutes more. Turn off heat and set aside.
Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard.
Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.
Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to marry.
Servings: 4; total time: 34 minutes
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
Heat the oil in a large soup pot over medium heat.
Add the onion, celery, carrots, and chicken and cook, stirring often, for 5 to 8 minutes, until the chicken is cooked through.
Add the bone broth, ginger, miso, vinegar, turmeric and salt and stir well.
Cover, increase the heat to medium-high, and bring the soup to a boil.
Stir in the peas. Reduce the heat to low and simmer for 10 minutes.
Recipe courtesy of Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet. He also authored Ancient Remedies.