I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
This simple bone broth soup recipe is my go-to when I want something warm and comforting, with very little effort. I use store bought bone broth as the soup base due to the high protein content. Readily available vegetables and herbs such as celery, carrots, shallots, bok choy, basil and thyme add beneficial fiber, flavor, and micronutrients.
You can have the ingredients for this bone broth soup prepped in about five minutes, and it only takes about 12-15 minutes to cook. It’s the perfect recipe for a quick weeknight dinner or lunch when you’re working from home and need something nourishing and easy to digest.
Bone broth is a nutrient-rich protein source that has become all the rage in recent years–and for good reason. Regular consumption of bone broth is associated with improved joint health, gut healing, immune support, and enhanced skin elasticity.
It’s made by simmering animal bones and connective tissue in water for an extended period (typically 24 hours or more) at low temperatures to preserve nutrients. Various veggies, herbs, spices and salt are added to give it more flavor.
The slow cooking process allows collagen, gelatin, amino acids, vitamins, and minerals to leach out from the bones, creating a nourishing liquid that can be enjoyed alone as a beverage, or as the base of bone broth soup.
Chicken and beef bone broth are the most common, and both are high in protein and nutrients. You can use either variety in this bone broth soup recipe.
Which Bone Broth is Best?
When sourcing broth for this bone broth soup, opting for organic or regenerative varieties is ideal.
Regenerative farming practices go beyond sustainability by focusing on restoring degraded soil to increase the health of the land, plants, animals and us.
Organic bones come from animals raised without antibiotics, hormones, or GMO feed, ensuring a cleaner, healthier product.
Moreover, organic sourcing minimizes the risk of exposure to heavy metals such as lead, which can build up in the bones and connective tissues animals over time (read more about that here). Organic bone broth, while more expensive, will ensure the highest quality and purity for optimal wellness, but always make the best choice for your needs.
A slice of nutty gluten-free toast makes the perfect side to a bowl of bone broth soup.
Bone Broth Soup Recipe Ingredients
Use this bone broth soup recipe as a guide–it doesn’t need to be exact. Vary the amount of each ingredient to suit your preferences.
Main Ingredients:
Organic Bone Broth – (1) 16 oz carton of beef or chicken. I use the beef broth from Kettle & Fire that I purchase through Thrive Market (Enjoy 40% off your first box with my partner link).
Carrot – 1 large, or 2 small chopped to 1/16” rounds, leaving the skins on. You can use any variety of carrot you like. Orange and/or purple carrots add a nice pop of color to the bone broth soup.
Celery – Ideally organic, as celery is on EWG’s Dirty Dozen list. Opt for pale, fat stalks for the mildest flavor. 2 stalks chopped is plenty.
Shallot – 1 medium shallot, chopped. You can also half a small onion. Any variety will work so use what you have.
Garlic – 1 clove of fresh garlic, smashed, peeled and chopped give this bone broth soup more flavor.
Baby Bok Choy – 1 medium-large head (about 8-10 oz). Separate the stalks and wash well to remove any dirt from the bottom. Chop the white parts into ¼” slivers, and set green tops aside. If the stems are especially wide, cut them in half, then chop. If baby bok choy isn’t available, use about 3-4 stems from a head of regular bok choy.
Fresh thyme – Remove the leaves from 8-10 sprigs of fresh thyme and Sicard the woody stems. Alternatively, you can use 1/2 teaspoon dried thyme if you don’t have any fresh. Don’t skip the thyme, it gives the bone broth soup a delicious savory flavor.
Basil – 1 teaspoon of dried basil softens the thyme and adds a subtle sweet fragrance to the soup. You can a table spoon of torn fresh basil leaves if you have some, but I prefer dried in this recipe.
Fresh CrackedPepper – Fresh pepper gives this soup even more flavor. Add a few spins right before serving.
Optional Ingredients:
Fine Sea Salt – Bone broth already contains quite a bit of sodium. Much of it is released from the bones during cooking, so it’s naturally occurring, but more is added during the manufacturing process to give it more flavor. I have a penchant for salty soups, so I tend to add more, but taste the bone broth soup as is before you add any.
Leftover quinoa, brown rice or millet – For more gluten-free carbohydrates, add ¼ cup of one of these grains to the bone broth soup.
Garnishes:
Hemp seeds – For even more protein and a healthy dose of omega-3 fatty acids, sprinkle a tablespoon of hemp seeds on your soup just before serving
Celery leaves and/or fresh basil leaves
How to Make Simple Bone Broth Soup
I like a chunky soup, so I tend to go heavy on the veggies and split the soup into two portions. It reheats well on the stovetop for a quick lunch when working from home. If you overdo it on the vegetables, add some water or traditional stock to increase the liquid without having to open another container of bone broth.
First, smash, peel and chop the garlic. Set aside in a small bowl to rest.
Wash and prep the remaining veggies. Make sure to separate the green and white parts of the bok choy. Leave the skins on the carrots (that’s where most of the fiber and nutrients are!).
In a medium sauce with a lid, heat the extra virgin olive oil on medium heat. Add the carrots and celery and sauté for about 5 minutes.
Add the shallots and garlic, stirring to evenly distribute. Sauté until shallots being turning translucent, about 2-3 minutes.
Add the white bok choy pieces, followed by the bone broth and herbs. Cover and bring to a gentle simmer for about 5 minutes or until the carrots are easily pierced with a fork.
Just before serving, add the bok choy greens to the hot soup and stir.
Add salt and pepper to taste if desired, and any additional garnishes you like.
Store any leftovers in the fridge in a glass container with a tight-fitting lid for up to 3 days.
Try this nutrient-rich, high-protein bone broth soup recipe with simple veggies for beneficial fiber. Quick and easy, it comes together in less than 20 minutes, making it the perfect recipe for a simple weeknight dinner or lunch when you’re working from home.
Ingredients
Scale
(1) 16 oz carton of organic chicken or beef bone broth, such as Kettle & Fire
1 tablespoon high-quality extra virgin olive oil
1 large carrot (or 2 small) with skins, chopped to 1/16” rounds
2 stalks organic celery, chopped
1 medium shallot, chopped
1 clove garlic, chopped
1 medium-large head of baby bok choy (about 8–10 oz), chopped, white stems and green tops separated
Smash, peel and chop the garlic clove and set aside in a small bowl to rest.
Wash and prep the remaining veggies, separating the green and white parts of the bok choy. Leave the skins on the carrots for extra fiber and nutrients.
In a medium sauce with a lid, heat the extra virgin olive oil on medium heat. Add the carrots and celery and sauté for 5 minutes.
Add the shallots and garlic, stirring to evenly distribute. Sauté until shallots being turning translucent, about 2-3 minutes.
Add the white bok choy pieces, followed by the bone broth and herbs. Cover and bring to a gentle simmer for about 5 minutes or until the carrots are easily pierced with a fork.
Just before serving, add the bok choy greens to the hot soup and stir.
Add salt and pepper to taste if desired, and any additional garnishes you like.
Store any leftovers in the fridge in a glass container with a tight-fitting lid for up to 3 days.
Reheat on the stove top.
Notes
Use this recipe as a guide. If you use too many vegetables, add some water or traditional stock to increase the liquid without having to open another container of bone broth.
Regular bok choy works just as well as baby bok choy.
