The Best Cast Iron Skillet Chicken Soup

There is no better piece of kitchen equipment for making foolproof recipes than a cast-iron skillet, especially when it comes to homemade chicken soup. And here, we use two!

The tender, juicy chicken breast in this soup is flavored with herbs and aromatics, including parsley, garlic, onion and black pepper. The addition of savory chicken bone broth guarantees the flavor factor. Chicken bone broth amps up the nutrient profile of this dish thanks to the naturally occurring proteins, collagen and gelatin, which contain amino acids that support gut health and the immune system.

If you’re new to cooking with cast iron, one reason why we believe it’s a kitchen must have is because it provides a natural non-stick coating without the use of chemicals, which ensures your meal doesn’t spoil before you can eat it. Using cast iron to cook animal protein is also one of the best ways to get meat to cook thoroughly and evenly for optimal taste and texture.

If you don’t have two mini cast iron skillets on hand, you can use one big one to make two servings.

5 from 2 votes

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The Best Cast Iron Skillet Chicken Soup

The tender, juicy chicken breast in this soup is flavored with herbs and aromatics, including parsley, garlic, onion and black pepper. The addition of savory chicken bone broth guarantees the flavor factor.

Course Main Course, Soup

Cuisine American

Keyword bone broth chicken soup, low fodmap dinners

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 2

Calories 452 kcal

Author Kettle & Fire

Ingredients

• 2 bone-in skin-on chicken thighs
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 tablespoon grass-fed butter
• 2 cloves garlic minced
• ½ onion finely chopped
• 2 cups Kettle & Fire Chicken Bone Broth
• ½ cup frozen peas thawed
• 1 tablespoon chopped parsley

Instructions

1. Heat the oven to 425°F.
2. Using a paper towel, pat both sides of the chicken thighs dry and rub salt and pepper onto the chicken.
3. In a large skillet over medium heat, melt the butter. Place the chicken thighs skin-side down on the skillet. Cook for 5 minutes. Flip and cook for 2 more minutes.
4. Divide garlic, onion, chicken bone broth and peas evenly between two small cast iron skillets.
5. Add one chicken thigh to each skillet and place in the oven for 30 minutes, or until chicken is fully cooked.
6. Serve chicken soup in the cast iron skillet and garnish with parsley.

Recipe Notes

Paleo | Gluten Free