What’s Inside: This deliciously rich soup made from chicken bone broth has major health benefits and provides major depth and taste in this dish! Simple enough to make on a weeknight, thanks to the added convenience using ready-made bone broth provides. Plus, it’s AIP, Paleo and Whole30 – suitable for everyone’s needs!
Chicken & Basil Meatballs swim in deeply rich bone broth with veggies and herbs, making a hearty and filling dish. Simple enough to make on a weeknight but as delicious as a slowly simmered Sunday meal. This bone broth soup will be a favorite all season long!
In partnership with Bare Bones Broth, the benefits of using Bone Broth to not only sip on but to cook with are incredible. To name a few:
Packed with gut-healing collagen and amino acids like L-glutamine which repairs gut lining, improving digestion and nutrient absorption
Boosts the immune system
Rejuvenates skin and hair
It’s thicker, with a much deeper flavor (slowly cooked)
After meeting with Ryan, the founder of Bare Bones Broth and hearing about their amazing values and how the product is made, I was so proud and excited to partner up. I’ve tried each flavor and simply love them all! The quality is exceptional, here are the major reasons why I love this brand so:
100% grass-fed beef or organic chicken
All humanely raised, ethically sourced ingredients
Fresh organic vegetables & herbs
12-13 grams protein per serving
No added flavorings or preservatives
No added antibiotics, growth stimulants, or hormones
Cooking with bone broth also saves a ton of time. Instead of needing water to stew with veggies, herbs, and meat… that part is already done for you. So the rest is just gravy. I love using this bone broth in my sautéed kale or as a gravy with mushrooms too!
And of course, as a nightcap or morning drink – sipping hot bone broth with a little-added ghee and sea salt is the best. With so many applications and so many health benefits, this is a go-to pantry staple I can’t be without.
I hope you absolutely love the turnout of this soup as much as I did. The mix of vegetables just screams coziness, the meatballs are so flavorful with the fresh basil and garlic, and the shirataki rice (or cauliflower rice) adds great texture in place of pasta or rice while adding some nutrients while we’re at it.
Top your bowl off with some fresh herbs and enjoy!
Chicken Florentine Bone Broth Soup
4.94 from 16 votes
This deliciously rich soup made from chicken bone broth has major health benefits and provides major depth and taste in this dish! Simple enough to make on a weeknight, thanks to the added convenience using bone broth provides. (AIP, PALEO, WHOLE30)
1pack of shirataki rice (7oz) or 2 cups cauliflower rice
3-4oz.fresh baby spinach
a handful of fresh basilsliced into ribbons
Add first 6 meatball ingredients to a large mixing bowl, with clean hands, mix all seasonings into the meat well. Wipe hands with a paper towel and begin to roll the meat into meatballs, ground chicken can be a little sticky, but working fast with your hands will help. You should get approx. 12 meatballs, add to a plate and set aside while you wash your hands.
Heat a large soup pot or dutch oven on the stove, add cooking fat and coat the bottom of the pot (add more if not covering).
Once the cooking fat has melted and is hot after a few minutes, place meatballs on the bottom of the pot and cook for approx. 4 minutes on the first side. After there’s a nice brown on that one side, flip with a wooden spoon (you may need to scrape a little – it’s okay, we’ll use those brown bits). Let cook for another 4 minutes on that side.
Meanwhile, make sure onions, carrots and celery are all diced.
Cover your pot to ensure the center of your meatballs are cooked for 2-3 minutes. This will release a bit of liquid, and now your meatballs should be very easy to spoon up. Place in a separate bowl and set aside.
Now, add the onions, carrots, and celery pieces to the pot. If you need more fat/oil, go ahead and add a bit more. With a wooden spoon, stir around a few times scraping up any brown bits from the cooked chicken and let the veggies get tender for 3-4 minutes still over medium.
While that’s cooking, rinse shirataki rice if using or simply get cauliflower rice ready and set aside.
Once veggies are tender, add in your bone broth and bring to a boil. Season to taste with a pinch of sea salt.
Once boiling, add your “rice” and stir around for just 2 minutes or so since the “rice” doesn’t need much time. Now add back your chicken meatballs, and lastly your fresh spinach.
Once the spinach has wilted, stir around and make sure everything is well incorporated in the soup.
Ladle soup into bowls, top off with basil ribbons and any other fresh herbs you’d like.
join the conversation
Yummy! The photos looked so good I had to try this one. I had to modify a few things for my low fodmap, low acid, low histamine diet. Omitted the garlic, fennel instead of onions, olive oil instead of duck fat, and homemade chicken broth to keep it safe. I also made it in the Instant Pot! Sauteed the meatballs first, removed and then sauteed the carrots, celery, fennel, the added all the rest, including the chopped spinach on top! 30 minutes was perfect. Thank you for sharing!
Wonderful, so glad you enjoyed and were able to make those swaps for your needs!
This soup was so good! I love those chicken meatballs!
What a really comforting meal! A new favorite at my house!
This looks like just the kind of pick me up I need right about now. So full of goodness!
This soup looks so hearty and delicious. The bone broth sounds great!
Uh oh. I just checked: Bare Bones Chicken broth has tomato paste listed as an ingredient.
That must be new because it wasn’t when I posted long ago, try homemade! I have a post on how to do that.
Instructions for making this in a slow cooker? Looks too delicious to pass up!
I don’t have specific directions for that but I’m sure you can adapt it for a slow cooker!
Thank you. I Just made this tonight. I did add cremini mushrooms to the meatballs for moisture because ground chicken can be so dry. Excellent meal. Used bone broth that I made in my Instantpot with the whole roasted chicken I made the other night. I also squeezed a little fresh lemon ???? in it!
That all sounds so fabulous!! So happy you enjoyed it. xo
This soup is amazing! I’ve made this soup twice already and it’s quickly become a fan favorite with my boyfriend and friends! I used cauliflower rice but next time I plan on using the shirataki rice!
Thanks so much, Catalina!!! I’m so stoked to hear you guys love it so much, I’m pretty obsessed too. The shirataki rice is awesome too! XOXO
Looks absolutely delicious! Will give this a try soon!
Awesome! You’ll love it!
serious yum yums
Awww yeah!! So delish. XO