Hearty Chicken & Greens Bone Broth Soup

Name: Hearty Chicken & Greens Bone Broth Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken drumsticks (skin-on, bone-in); 200 g chicken feet (cleaned, nails removed); 150 g kale (stems removed, leaves roughly chopped); 2 pcs carrot (medium, peeled and diced); 2 pcs celery (stalks, diced); 1 pcs onion (medium, quartered); 4 pcs garlic (cloves, smashed); 1 inch ginger (sliced into coins); 1 tbsp apple cider vinegar; 8 cup water (for broth); 0.5 tsp salt; 1 pinch black pepper; 1 pinch turmeric; 1 tbsp lemon juice (freshly squeezed, for serving); 2 tbsp parsley (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A deeply nourishing soup that simmers chicken and bones low and slow until the broth is rich and golden. Tender shredded chicken, hearty kale, and sweet carrots make every spoonful comforting and wholesome. It's the kind of soup that feels like a warm hug on a cold day.

PREP

20m

COOK

150m

SERVES

1 CUP

404 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the chicken and aromatics.
1.Rinse chicken drumsticks and feet under cold water.
2.Quarter the onion, smash garlic cloves, and slice ginger into coins.
3.Peel and dice the carrots and celery into small pieces.
4.Remove kale stems and roughly chop the leaves.
boil · ~8 min
Start the bone broth.
Place chicken drumsticks, chicken feet, onion, garlic, ginger, and apple cider vinegar in a large pot. Add 8 cups of water and bring to a rolling boil over high heat.
TIPThe vinegar helps draw minerals from the bones into the broth.
simmer · ~120 min
Simmer the broth low and slow.
Reduce heat to low once boiling. Skim off any foam that rises to the surface. Cover partially and simmer gently for 2 hours, until the broth is golden and the chicken meat is very tender.
TIPKeep the heat low — a gentle bubble extracts the cleanest flavor.
prep · ~10 min
Strain the broth and shred the chicken.
1.Remove the chicken pieces with tongs and set aside to cool slightly.
2.Strain the broth through a fine mesh sieve into a clean pot.
3.Discard the onion, garlic, and ginger solids.
4.Once cool enough to handle, pull the meat off the bones and shred into bite-sized pieces.
TIPDiscard the chicken feet after straining — all their goodness is now in the broth.
simmer · ~13 min
Cook the vegetables in the broth.
1.Return the strained broth to the pot and bring to a gentle simmer over medium heat.
2.Add diced carrots and celery, and cook until just tender, about 8 minutes.
3.Stir in the chopped kale and shredded chicken.
4.Season with salt, black pepper, and turmeric. Simmer for 5 more minutes until kale is wilted.
TIPAdd the kale last so it keeps its vibrant green color and slight bite.
serve · ~1 min
Ladle into bowls and finish with lemon and parsley.
Divide the soup among serving bowls. Squeeze fresh lemon juice over each portion and scatter chopped parsley on top. Serve hot.
TIPThe squeeze of lemon brightens the rich broth and balances the deep savory notes.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Skim the foam that rises to the top during the first 20 minutes of simmering for a clearer broth.
2
Let the broth cool slightly before straining so the chicken is easier to handle and shred.
3
For maximum gelatin extraction, simmer the broth gently — never let it boil hard after the initial boil.
4
Store the strained broth and shredded chicken separately in the fridge for up to 3 days, then reheat and add fresh kale.
5
Add the kale in the last 5 minutes of cooking — it keeps its vivid green color and firm texture.
6
Use a fine-mesh sieve or cheesecloth to strain for an ultra-clean, sediment-free broth.
7
The soup thickens slightly when chilled — simply add a splash of water or broth when reheating.
8
If using pre-made broth, reduce simmer time but still cook the chicken feet and drumsticks for at least 1 hour.

RECIPE VARIATIONS

Adapt it for your goals.

low carb / keto

Low-carb / keto

Skip the carrots and celery — they add natural sugars — and double the kale or add zucchini for more greens with fewer carbs.

vegan

Vegan

Replace chicken with 1 can of chickpeas and use vegetable broth. Add a tablespoon of olive oil and a piece of kombu seaweed for umami depth instead of chicken bones.

spicy ginger turmeric boost

Spicy ginger-turmeric boost

Add 2 extra slices of fresh ginger and 1 thinly sliced red chili along with the aromatics. Perfect for when you want a warming, anti-inflammatory kick.

noodle soup