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:
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It’s rich in minerals
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:
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 (AIP, Paleo, Whole30)
5 from 10 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)
2 16oz.pouches of Bare Bones Chicken Bone Broth4 cups
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.