Chicken Bone Broth Recovery Soup

Chicken Bone Broth Recovery Soup

Mia

This Chicken Bone Broth Recovery Soup is a powerhouse of nutrition specifically designed to support your body's post-workout recovery needs. Built on a foundation of rich, mineral-dense bone broth that's been simmered to extract maximum collagen and amino acids, this soup combines lean chicken breast with medicinal mushrooms known for their immune-boosting and anti-inflammatory properties. The result is a deeply nourishing bowl that delivers essential proteins and minerals exactly when your muscles need them most.

Perfectly aligned with Optavia's Lean & Green guidelines, this soup provides substantial protein without excess calories or carbohydrates. Fresh herbs like thyme and parsley add not only aromatic depth but also valuable antioxidants, while ginger provides natural anti-inflammatory benefits. The non-starchy vegetables—celery, bok choy, and shiitake mushrooms—contribute fiber, vitamins, and minerals without adding significant carbohydrates.

What makes this soup truly special is its dual purpose: it's both incredibly comforting and scientifically formulated for recovery. The bone broth provides glycine and proline, amino acids crucial for tissue repair, while the lean chicken offers complete protein to support muscle synthesis. The light, clean flavors won't weigh you down post-workout, yet the soup is substantial enough to satisfy hunger and replenish your body.

Whether you're recovering from an intense training session or simply seeking a nutrient-packed meal that aligns with your health goals, this soup delivers. Make a batch on meal prep day and enjoy it throughout the week—it actually tastes better as the flavors meld together, making it the perfect make-ahead recovery meal.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

1 hour
None servings
185 calories
Fat 3.50g
Carbs 8.00g
Protein 28.00g

Ingredients

6 cupschicken bone broth, low-sodium
1 lbchicken breast, boneless, skinless, cut into bite-sized pieces
4 ozshiitake mushrooms, sliced
2 cupsbaby bok choy, chopped
2 stalkscelery, diced
1 tbspfresh ginger, minced
3 clovesgarlic, minced
3 stalksgreen onions, sliced, white and green parts separated
3 sprigsfresh thyme
1/4 cupfresh parsley, chopped
1 tbspcoconut aminos
1/2 tspsea salt
1/4 tspblack pepper, freshly ground
2 spraysolive oil cooking spray
1 pinchred pepper flakes (optional)

Equipment

Cutting board
measuring spoons
measuring cups
chef's knife
serving bowls
large soup pot or Dutch oven
airtight storage containers
wooden spoon or ladle

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like ginger, shiitake mushrooms, and bone broth, this soup supports cellular health and reduces inflammation through carefully selected whole food ingredients.

Clean Eating

This recipe perfectly embodies clean eating principles with whole, minimally processed ingredients like fresh chicken, bone broth, and fresh herbs, avoiding artificial additives and focusing on nutrient-dense whole foods.

Intermittent Fasting

This nutrient-dense soup is ideal for intermittent fasting with its high-protein chicken, low-carb vegetables, and bone broth that supports satiety and recovery during limited eating windows.

Low-Carb Diet

With only non-starchy vegetables and lean protein, this soup contains minimal carbohydrates, making it an excellent low-carb option that supports metabolic health.

Optavia

Specifically designed to align with Optavia's Lean & Green guidelines, this soup provides lean protein, non-starchy vegetables, and controlled portions perfect for the Optavia meal plan.

Instructions

1

Prepare all vegetables by dicing the celery, slicing the shiitake mushrooms, chopping the bok choy, mincing the ginger and garlic, and slicing the green onions, keeping white and green parts separate.

10 min
2

Cut the chicken breast into bite-sized pieces, approximately 1-inch cubes, and set aside.

3 min
3

Heat a large soup pot or Dutch oven over medium heat and spray with olive oil cooking spray.

1 min
4
5 min

Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 4-5 minutes.

5
1 min

Add the minced ginger, garlic, and white parts of the green onions to the pot. Stir and cook until fragrant, about 1 minute.

6
5 min

Pour in the chicken bone broth and add the thyme sprigs. Bring the mixture to a boil over high heat.

7
15 min

Once boiling, reduce heat to medium-low and add the diced celery and sliced shiitake mushrooms. Simmer for 15 minutes.

8
10 min

Add the chopped bok choy and coconut aminos to the pot. Continue simmering for another 8-10 minutes until the bok choy is tender and the chicken is fully cooked through.

9

Remove the thyme sprigs from the soup and discard. Season with sea salt and black pepper to taste.

1 min
10

Stir in the fresh parsley and the green parts of the sliced green onions. Add red pepper flakes if desired for a touch of heat.

11

Ladle the soup into bowls and serve immediately while hot. Store any leftovers in airtight containers in the refrigerator for up to 5 days.

Frequently Asked Questions