The Best Cast Iron Skillet Chicken Soup

By: Sharon Chen from blog.kettleandfire.com

By: Sharon Chen from blog.kettleandfire.com

"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 nutritional value of this dish thanks to the beneficial proteins, collagen and gelatin, which are packed with inflammatory amino acids that support gut health and immunity. 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."

Click here for the easy recipe

Serves2 Servings

Preparation Time5 min

Cooking Time45 min

Ingredients

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

Heat the oven to 425°F.
Using a paper towel, pat both sides of the chicken thighs dry and rub salt and pepper onto the chicken.
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.
Divide garlic, onion, chicken bone broth and peas evenly between two small cast iron skillets.
Add one chicken thigh to each skillet and place in the oven for 30 minutes, or until chicken is fully cooked.
Serve chicken soup in the cast iron skillet and garnish with parsley.