Back to Basics: Carnivore Chicken Soup: A Hearty Dish for the Soul
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"Il brodo caldo guarisce ogni male." (Warm broth heals every ailment.)
Ciao, miei cari!
There’s nothing like a warm bowl of chicken soup to heal the body and lift the spirit, especially when it’s made Nonna’s way—with simplicity, love, and lots of flavor. This Carnivore Chicken Soup focuses on tender, fall-off-the-bone chicken thighs and crispy, golden chicken skins served on the side. It’s a nourishing dish that warms both the heart and the belly.
Let’s dive into this hearty recipe together!
Ingredients
- 8-10 chicken thighs, skin-on and bone-in (about 4-5 pounds)
- 2-3 cups water (enough to come halfway up the sides of the chicken)
- 2 teaspoons salt (adjust to taste)
- Optional: ¼ teaspoon white pepper
Instructions
Step 1: Brown the Chicken Thighs
- Preheat a large skillet over medium-high heat. Do not add any oil; the chicken skin will render its own fat.
- Place the chicken thighs skin-side down in the hot skillet. Sear until the skin is golden and crisp, about 5-7 minutes.
- Flip the chicken thighs and brown the other side for an additional 3 minutes. Remove from the skillet and set aside.
Step 2: Braise the Chicken
- Preheat your oven to 325°F (163°C).
- Place the browned chicken thighs skin-side up in an oven-safe pan or baking dish. Sprinkle with salt and white pepper (if using).
- Pour in 2-3 cups of water, enough to come halfway up the sides of the chicken thighs.
- Cover tightly with a lid or aluminum foil.
- Bake in the oven for 2.5 to 3 hours, or until the chicken reaches an internal temperature of at least 205°F (96°C) and is fall-off-the-bone tender.
Step 3: Prepare the Soup Base
- Remove the pan from the oven and carefully take out the chicken thighs. Set them aside to cool slightly.
- Remove the skin and bones from the chicken thighs, shredding the meat into bite-sized pieces. Do not discard the skin. Discard the bones or save them for another use.
- Return the shredded chicken to the broth.
Step 4: Crisp the Chicken Skin
- Heat a clean skillet over high heat.
- Place the chicken skins in the skillet and press them down with a spatula. Cook for 2-3 minutes per side until golden and crispy.
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Remove from the pan and let them cool on a paper towel-lined plate.
Serving Suggestions
- Garnish: Add a sprinkle of extra salt or freshly cracked white pepper before serving.
- Sides: Serve the crispy chicken skins on the side for a satisfying crunch.
- Toppings: For a ketovore twist, you can add a dollop of sour cream or a sprinkle of Parmesan cheese.
Yield and Portion Size
- Yield: Serves 4-6
- Portion Size: Approximately 1-2 cups of soup per serving, plus crispy skin.
Nutritional Information (Per Serving)
- Calories: 460
- Protein: 48g (192 calories)
- Fat: 30g (270 calories)
- Carbohydrates: 0g
- Sugar: 0g
- Sugar Alcohols: 0g
- Fat-to-Protein Ratio (calories): 59:41
Nonna Says
"Un piatto semplice, ma pieno d’amore." (A simple dish, but full of love.) This chicken soup is a reminder that the best recipes come from the heart. If you try this recipe, let Nonna know how it turned out for you. Did it warm your soul? Did the crispy skins steal the show? Share your stories in the comments below!
Leave a Comment
Have you tried making Nonna’s Carnivore Chicken Soup? Share your thoughts, tips, or even your own variations in the comments below!