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Thai Chicken Soup with Homemade Bone Broth

Last week I got my butt kicked by pneumonia, and as a result was out of commission for 4 days. The first thing I always crave when I get sick is soup. Fortunately, I had roasted a chicken for dinner the Monday before I came down with pneumonia – which by some sort of miracle I had already placed in my slow cooker to make bone broth. So when I woke-up on Tuesday feeling crappy, I have the broth that I needed to make a nutritious bowl of homemade chicken soup.

This is recipe is great even when you’re not sick. I hope that you enjoy it as much as I did.



Thai Chicken Soup with Homemade Bone Broth

For the Bone Broth

bone broth

Bone broth’s are extraordinarily rich in protein, and can be a great source of minerals as well.  The gelatin found in a good bone broth also supports digestive health. You extract these nutritious vitamins, minerals, and gelatin from the bones by adding acid (such as apple cider vinegar, lemon juice or wine) to the water that you’re cooking the bones in.

Cooking low an slow also helps with this process. Boiling your broth will break down and destroy the vitamins and minerals that you’re looking to achieve when making your broth. Due to this, I always prepare my mine in a slow cooker.



1 leftover cooked chicken carcass

1/4 cup apple cider vinegar, wine or lemon juice

1 onion chopped (you can leave the skin on)

1 head (not 1 clove) of garlic, peeled

2-3 stalks of celery

1 leek, end removed and roughly chopped (use the dark green part too) **Optional but I love the flavour it adds

Sea salt & pepper to taste

*Note: You can also add sliced ginger and turmeric to boost the nutrient content and help fight off any virus you may have



  • Add all ingredients to the slow cooker, and cover with water.
  • Turn the slow cooker on to the low setting and cook for 18 hours.
  • Once cooked, strain and use to make the soup recipe below.


For your Thai Chicken Soup


1-2 tablespoons of coconut oil

1 onion, diced

1 head of garlic, peeled and minced

2 stalks of celery, diced

2 tablespoons of Thai Kitchen red curry paste **Make sure there is no added sugar

1 can of full fat coconut milk **I don’t use the liquid I just scoop the fat off the top and mix in 1/4 -1/2 cup. I like Thrifties organic brand, but Thai Kitchen is also good. 

6 cups of bone broth **I don’t measure. I just add all of the broth that was made from my bone broth recipe

1 large can of chickpeas **I like Eden Organics as they don’t line their cans with BPA

2 cups chopped spinach

1 bunch of cilantro, stems removed and leaves chopped



  • In a large pot heat coconut oil over medium. Once melted add in onion, garlic and celery and sauté for about 5 mins, stirring frequently until soften and translucent.
  • Add in curry paste and sauté for another 2 mins until fragrant.
  • Add in coconut milk, bone broth and chickpeas. Cook for 20-3o mins.
  • About 5 minutes before serving add in spinach and allow to wilt.
  • Ladle into bowls, top with fresh chopped cilantro and serve!



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