Bone Broth Chicken & Vegetable Soup for Gut Health
Nourishing, gut‑friendly soup to support digestion and immunity
Bone Broth Chicken & Vegetable Soup for Gut Health
Boost gut health with this nourishing bone broth chicken and vegetable soup, crafted by Harman Bajwa, a UK‑registered nutritionist for tailored advice today.
Nutrition per serving
Nutritionist’s Note
The slow‑cooked chicken backs release collagen and gelatin which help to seal the intestinal lining and support a healthy gut barrier, while the apple cider vinegar in the broth aids mineral extraction from the bones. The mix of kale, carrots, leeks and mushrooms adds soluble fibre, beta‑glucans and a range of phytonutrients that feed beneficial bacteria and stimulate GLP‑1 release, contributing to better appetite regulation. With 16 g of high‑quality protein, moderate carbohydrates and only 7 g of fat per serving, this soup is ideal for clients recovering from gut irritation, those managing weight, or anyone needing a nourishing, gut‑friendly meal after a course of antibiotics.
Ingredients
- 1 kg chicken backs and carcasses
- 2 L cold water
- 2 tbsp apple cider vinegar
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large leek, sliced
- 150 g kale, chopped
- 100 g button mushrooms, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp fresh parsley, chopped (optional)
Method
- Combine chicken backs, water and apple cider vinegar in a large pot and bring to a gentle boil, then reduce to a simmer for 2 hours, skimming foam.
- Remove the chicken, strain the broth and set aside; return the broth to the pot.
- Add carrots, celery, leek, onion and garlic to the broth and simmer for 15 minutes until softened.
- Stir in kale, mushrooms, thyme and oregano, cooking for another 5 minutes.
- Shred any remaining chicken meat and add to the soup, seasoning with sea salt and black pepper to taste.
- Simmer the soup for a final 5 minutes to meld flavours.
- Optional: garnish with fresh parsley before serving.
- Serve hot, pairing with a slice of wholegrain bread if desired.
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Storage
Cool the soup to room temperature, then refrigerate in airtight containers for up to 3 days or freeze for up to 2 months; reheat gently on the stove, adding a splash of water if needed.
Tips
- Use a mixture of chicken backs and necks for richer collagen content.
- Add a splash of lemon juice at the end to boost digestion‑supporting acidity.
- For a thicker texture, blend a small portion of the soup and stir back in.
Want a meal plan built around your needs?
If you'd like more like this, tailored to your routine and your condition, a free 15-minute call is where we figure out what that could look like.
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