Chicken + Veggie Bone Broth Soup


Chicken + Veggie Bone Broth Soup



1.5 lb (about 6) Chicken Drumsticks

1.5 inch Ginger Root - sliced into small pieces

2 Lemon Grass Stalks - sliced into small pieces

3 Limes (2 juiced into broth and 1 juiced over veggies to marinade)

1 Leek - diced

2 Green Onion - diced

1 bunch Cilantro - diced

1 sm pkg Portobello Mushrooms - diced

1 md size Serrano Pepper - diced (only use if you enjoy spicy)

3 Tomatoes - diced

2 Tbsp Sea Salt


In a 5.75 quart Soup Pot, bring to a boil 5 quarts of water and the chicken drumsticks. While the water is heating up, dice the ginger root, lemon grass and serrano pepper. If you have a straining container to place them into the soup, that is ideal. If not, you can strain these out prior to adding the veggies. Juice 2 limes into the broth mixture and let boil on med-hi for 1 hour. After 1 hour, turn the heat down to medium for another hour. The bones and roots should cook for a minimum of 2 hours.   

While the chicken stock is cooking, dice up the leek, green onion, mushrooms, tomatoes and cilantro placing them together in a large mixing bowl. Juice 1 lime over the veggie mixture and add 1 Tbsp Sea Salt. Let this sit and marinade while the broth continues to cook. Stir occasionally.

After 2 hours (you can cook the broth longer to extract more nutrients from the bones and roots if you’d like), remove the chicken drumsticks, placing them to the side to cool. You will want to take the meat off the bone and add the meat back into the soup after the veggies have cooked. Remove the ginger root, lemon grass and serrano pepper, leaving only the broth in the Soup Pot. Now add in the veggie mixture and cook that on medium for 45 minutes. After 45 minutes, add in the shredded chicken meat and 1 Tbsp Sea Salt and let the entire soup simmer on low for another 15 minutes. 

It’s Ready! Enjoy.

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