Keto Chicken & Collagen Bone Broth

This Keto Chicken & Collagen Bone Broth is a rich, comforting, and deeply flavorful broth made with chicken thighs and drumsticks, collagen peptides, and classic aromatics for a truly nourishing keto-friendly meal or sipping broth. Slow simmering extracts maximum flavor and nutrients from the chicken and bones while keeping carbs extremely low, making this broth perfect as a warm drink, light soup, or base for other keto recipes. Enjoy a cozy, protein-packed bowl that supports your keto journey with every satisfying spoonful.

Course Broth, Drink, Soup

Cuisine American, Keto

Keyword chicken collagen soup, collagen bone broth, keto chicken broth, keto sipping broth, low carb soup

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 220kcal

Equipment

large stock pot
Cutting board
Chef's knife
Wooden Spoon
fine-mesh strainer
ladle

Ingredients

For the broth base

2 pounds chicken thighs and drumsticks, bone-in and skin-on
1 tablespoon olive oil
1 small yellow onion, quartered
4 cloves garlic, smashed
2 bay leaves
4 sprigs fresh thyme or 1 teaspoon dried thyme
8 cups water
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar helps extract minerals from the bones

For finishing and collagen boost

1/2 cup unflavored collagen peptides
2 tablespoons unsalted butter or ghee for a richer broth
2 tablespoons chopped fresh parsley optional, for serving
1 tablespoon lemon juice optional, for brightness

Instructions

Pat the chicken thighs and drumsticks dry with paper towels and season lightly with salt and pepper.
Heat the olive oil in a large stock pot over medium heat until shimmering.
Add the chicken pieces skin side down and sear until the skin is golden brown, then flip and lightly brown the other side.
Add the onion, garlic, bay leaves, and thyme to the pot and stir to coat in the rendered fat and oil.
Pour in the water, scraping the bottom of the pot to release any browned bits into the liquid.
Add the sea salt, black pepper, and apple cider vinegar, then bring the mixture just to a gentle boil.
Reduce the heat to low, partially cover the pot, and let the broth simmer very gently for 2 to 2 1/2 hours, skimming any foam from the surface as needed.
Turn off the heat and carefully remove the chicken pieces with tongs, setting them aside to cool slightly before shredding the meat if desired.
Strain the broth through a fine mesh strainer into a clean pot or large bowl, discarding the solids for a clear sipping broth or reserving the shredded chicken to add back for a soup-style broth.
Return the hot strained broth to the pot over low heat and whisk in the butter or ghee until melted and combined.
Sprinkle in the collagen peptides a little at a time, whisking constantly until fully dissolved and the broth has a richer body.
Taste the broth and adjust the seasoning with additional salt and pepper as needed.
Stir in the lemon juice and chopped parsley, if using, just before serving to brighten the flavors.
Ladle the hot collagen-enriched chicken broth into mugs or bowls, adding some shredded chicken to each serving if you prefer a heartier soup.
Cool any leftover broth completely, then store in airtight containers in the refrigerator or freezer for future keto meals.

Notes

For an even deeper flavor, you can roast the chicken pieces in a hot oven before simmering to further brown the skin and bones. If you prefer a very low fat broth, chill the strained broth and lift off any solidified fat before reheating, though leaving some fat makes the broth more keto friendly and satisfying. This broth is an excellent base for low carb soups with vegetables like spinach, kale, or zucchini added near the end of reheating so they stay bright and tender. Portion the broth into freezer safe containers or silicone molds for convenient single servings that reheat quickly on busy days.

Nutrition