The Best Cast Iron Skillet Chicken Soup
By: Kettle and Fire
Published: Tuesday, September 19, 2017 - 9:44am

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

Preparation

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.

About

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.