Mustard Chicken Broth Bowl (Edit recipe)

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This warm and comforting broth bowl is the perfect meal to make when you want something cozy, but healthy, with tons of flavor. I used US Wellness Meats Bone Broth Seasoning Mix to flavor my instant pot bone broth, and baked US Wellness Meats chicken thighs that I marinated in True Made Foods Honey Mustard along with our Seafood Seasoning. This broth bowl is layered with so much flavor, and is so easy, you'll be coming back to this meal all year long.

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PREP TIME

1 hour and 15 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 3-4

Ingredients

1 quart Chicken Stock, homemade using US Wellness Meats Bone Broth Seasoning Mix
3 whole Chicken Thigh, Bone In and Skin On - US Wellness Meats, skin and bones removed
2 tsp Honey Mustard - True Made Foods
2 tsp Seafood Seasoning - Primal Palate
1 cup Rice, Jasmine
1 cup Vidalia Onion, diced
1 cup Carrots, peeled and diced
1 cup Celery, peeled and diced
1 Tbsp Extra Virgin Olive Oil
1/2 tsp Himalayan Pink Salt - Primal Palate
1/2 tsp Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove the skin and bones from the chicken thighs, and brush both sides of each thigh with honey mustard, and then season both sides of the thighs with Seafood Seasoning. Cover with plastic wrap, and place the chicken in the fridge for 1-2 hours.
To make the broth quickly, I recommend using a pressure cooker. I used our Instant Pot, and added a frozen chicken carcass, the bone broth seasoning, and filled the pot with water.
Pressure cook the broth for 75 minutes on high pressure. If you are making the stock ahead of time, strain the stock, and keep it in the fridge for 3-4 days.
When you are ready to make your broth bowl, preheat your oven to bake at 400 degrees F.
Place the marinated chicken thighs in a baking dish, and bake until they read 165 F internally. This will take approximately 30 minutes.
While the chicken is baking, cook your rice according the to the instructions on the package.
Heat a 4 quart saute pan, or soup pot over medium heat. Add the olive oil to the pan, and then add the onion, carrots, and celery.
Season the vegetables with salt and pepper, and saute until the onion starts to become translucent.
Add 1 quart of the chicken stock to the saute pan, and bring to a bubble. Turn the heat down to low, cover with a lid, and cook until the vegetables are tender.
When the chicken has finished cooking, and the vegetables in the soup are tender you can build your broth bow.
In a shallow bowl, add 1/2 cup of rice to the center of the bowl.
Add thin slices of the baked chicken to your bowl, and then ladle the broth with veggies around the rice and chicken.
Top with more cracked pepper if desired, and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	683
Fat:	23 g
Carbohydrates:	77 g
Protein:	39 g
Cholesterol:	95 g
Sodium:	820 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.