Recipe Chicken Soup & Eggs

Simple Homemade Chicken Bone Broth

There’s something timeless about homemade chicken soup simmering away in the kitchen and this recipe also has high protein.

This recipe started as a simple way to make nourishing homemade bone broth using everyday ingredients. Over time it became one of our favourite meals — especially with soft poached eggs added directly into the soup.

The broth is rich, comforting, high in protein, and full of flavour from slow cooking, vegetables, herbs, and chicken drumsticks with the skin left on.

Once chilled, the broth sets firm like jelly, showing the natural gelatin released during cooking.

We often make large batches and freeze portions for quick meals throughout the week.

Simple ingredients. Slow cooking. Everyday food.

Healing Season Chicken Bone Broth

Ingredients

  • 4 kg chicken drumsticks with skin on

  • 4 litres water

Method

  1. Place chicken drumsticks into a pressure cooker.

  2. Cover with water or fill to maximum level.

  3. Pressure cook for 2 hours.

  4. Strain through a fine mesh strainer.

  5. Remove fat from the drumsticks and shred the chicken.

  6. Reserve broth for soup, stock, or other recipes.

This broth can be used for soups, savoury cooking, or frozen into portions for later use.

To Make Chicken Soup

Ingredients

  • 3 tbsp Massel chicken stock powder

  • 6 garlic cloves

  • 2 onions

  • 2 celery stalks

  • 3 carrots

  • 2 tsp turmeric powder

  • 2 tbsp apple cider vinegar

  • 2 tbsp dried oregano

  • Olive oil

  • Salt and pepper to taste

  • Half the batch of bone broth

  • Half the shredded chicken

Method

  1. Heat olive oil in a soup pot.

  2. Fry onion, garlic, and celery until softened.

  3. Add remaining vegetables.

  4. Add chicken stock powder, salt, and pepper to taste.

  5. Add half the batch of bone broth and extra water if needed.

  6. Add half the shredded chicken.

  7. Simmer until vegetables are soft.

This soup can be frozen in 1 cup portions for future use.

Chicken Soup With Poached Eggs

Per Serve

  • 1 cup chicken soup

  • 2 eggs

  • 2 slices sourdough bread

  • Butter

Method

  1. Heat soup until simmering, then reduce heat to low.

  2. Once bubbling has stopped, add eggs one at a time.

  3. Cover and cook for 1.5–2 minutes depending on preferred yolk softness.

  4. Toast sourdough while eggs cook.

  5. Butter toast and serve alongside hot soup.

Approximate Nutrition

Per 1 cup (250 ml) soup

  • Calories: 140–170

  • Protein: 12–15 g

  • Fat: 7–10 g

  • Carbohydrates: 6–9 g

  • Fibre: 1–2 g

  • Estimated collagen/gelatin: 6–10 g

Per 1 cup soup with 2 poached eggs

  • Calories: 280–330

  • Protein: 25–29 g

  • Fat: 17–21 g

  • Carbohydrates: 7–10 g

  • Fibre: 1–2 g

  • Estimated collagen/gelatin: 6–10 g

Full meal with 2 eggs, sourdough and butter

  • Calories: 520–650

  • Protein: 31–36 g

  • Fat: 24–32 g

  • Carbohydrates: 40–55 g

  • Fibre: 3–6 g

  • Estimated collagen/gelatin: 6–10 g

Note:
Nutrition values are approximate and will vary depending on the amount of chicken, fat, gelatin, and bread used.

Recipe Journal pages:

High Protein Chicken Bone Broth Brunch

High Protein Chicken Bone Broth FAQ

Chicken Soup Macros

Bone Broth vs Chicken Stock: What is the difference?

Why Poach Eggs in Chicken Bone Broth instead of Water?