Nourishing Thai Chicken Bone Broth Soup is High-Protein & Meal Prep Friendly!
If you’re looking for a high-protein, comforting, and immune-boosting soup, this Thai Chicken Bone Broth Soup is everything your body craves. Simmered with anti-inflammatory ingredients like ginger, garlic, and lemongrass, enriched with coconut milk and hearty chickpeas, topped with coriander and a squeeze of lime, this soup is as nourishing as it is delicious.
Whether you’re fighting off a cold, prepping for a healthy week ahead, or simply craving a warm bowl of Thai-inspired goodness, this bone broth soup checks all the boxes: comforting, protein-packed, and easy to make.
High in Protein: Thanks to lean chicken breasts and chickpeas, this soup fuels your body and keeps you satisfied.
Gut-Healing Bone Broth: Bone broth adds depth of flavour and supports digestive and joint health.
Immune-Boosting Ingredients: Garlic, ginger, lemongrass, lemon and lime give your immune system a natural boost.
Perfect for Meal Prep: Make a big batch and enjoy nourishing lunches all week long.
Dairy-Free and Gluten-Free: Naturally free of common allergens, yet full of rich, creamy flavour.
Ingredients
3 large boneless, skinless chicken breasts
600mls chicken bone broth (or good quality chicken stock)
½ can coconut milk
1 medium onion, diced
2 large cloves garlic, minced
1 thumb-sized piece of fresh ginger, minced
2 tsp minced lemongrass
1 tsp ground cumin
1 tsp ground coriander
¼ tsp chilli powder
3 small carrots, diced small
200g cooked chickpeas, drained and rinsed
¼ cup brown rice, rinsed
Juice of 1 lemon
Salt and pepper, to taste
Fresh coriander chopped, for garnish
Lime – slices for serving
Step-by-step Instructions
Start with the Base
In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, and ginger for 3-4 minutes until fragrant and slightly softened.
Add spices, Lemongrass, Broth and coconut milk.
Add the cumin, coriander, chilli, lemongrass, diced carrots, brown rice, bone broth, and coconut milk.
Poach the Chicken
Place the chicken breasts into the broth and fully submerge them in the liquid. Bring the pan to a boil and then turn the heat down to a gentle simmer for about 15–18 minutes, or until fully cooked through.
Shred the Chicken
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
Add Chickpeas & Lemon
Stir in the chickpeas and fresh lemon juice. Simmer for another 5–10 minutes to allow the flavours to meld.
Season & Serve
Taste and season with salt and pepper. Garnish with fresh coriander and a squeeze of lime juice.
Nutrition Highlights
Protein-Packed: Each serving delivers a solid dose of protein from chicken and chickpeas.
Bone Broth Benefits: Supports joint health, digestion, and glowing skin.
Anti-Inflammatory: Ginger, garlic, and lemongrass are known for their natural healing properties.
Meal Prep Tips
This soup stores in the fridge for up to 5 days or can be frozen in individual portions for up to 3 months. It’s the perfect make-ahead meal for busy weeks—just reheat and go!
Pro Tips
Add a handful of rice noodles or serve roasted sweet potatoes for an extra heartier meal.
A note on Lemongrass
If you’re using jarred lemongrass (usually minced or in paste form), here’s a good rule of thumb:
Use 1 to 1½ teaspoons of jarred lemongrass per stalk of fresh lemongrass the recipe calls for.
So if a soup recipe calls for 1 stalk, use: 1 to 1½ tsp jarred lemongrass. For 2 stalks, use 2 to 3 tsp.
Tip: Add jarred lemongrass early in cooking so the flavour infuses well. It’s more concentrated and blends easily into broth.
Final Thoughts
This Nourishing Thai Chicken Bone Broth Soup is a true bowl of wellness. Whether you’re seeking post-workout fuel, an immune-friendly dish, or a comforting meal to warm your soul, this recipe brings both flavour and function. Plus, it’s perfect for meal prepping and freezer-friendly!
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If you like this recipe, you may also like to try Red Lentil Coriander Soup or Sweet Pea, Parsley & Red Onion Soup
Nourishing Thai Chicken Bone Broth Soup
Equipment
- 1 Deep flame proof pan or casserole dish with a lid
Ingredients
- 3 large boneless skinless chicken breasts
- 600 mls chicken bone broth or good quality chicken stock
- ½ can coconut milk
- 1 medium onion diced
- 2 large cloves garlic minced
- 1 thumb-sized piece of fresh ginger minced
- 2 tsp minced lemongrass
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp chilli powder
- 3 small carrots diced small
- 200 g cooked chickpeas drained and rinsed
- ¼ cup brown rice rinsed
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh coriander chopped for garnish
- Lime – slices for serving
Instructions
Start with the Base
- In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, and ginger for 3-4 minutes until fragrant and slightly softened.
Add spices, Lemongrass, Broth and coconut milk.
- Add the cumin, coriander, chilli, lemongrass, diced carrots, brown rice, bone broth, and coconut milk.
Poach the Chicken
- Place the chicken breasts into the broth and fully submerge them in the liquid. Bring the pan to a boil and then turn the heat down to a gentle simmer for about 15–18 minutes, or until fully cooked through.
Shred the Chicken
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
Add Chickpeas & Lemon
- Stir in the chickpeas and fresh lemon juice. Simmer for another 5–10 minutes to allow the flavours to meld.
Season & Serve
- Taste and season with salt and pepper. Garnish with fresh coriander and a squeeze of lime juice.