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This cast iron skillet chicken soup is packed with flavor and nutrition from chicken bone broth, and herbs such as parsley, garlic, onion, and black pepper.
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