10 min prep5 min cookEasy

Golden Chicken Bone Broth

A golden clear bone broth loaded with confetti-diced chicken, broccoli, and carrots — 28g protein at only 165 calories

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Clear bone broth loaded with diced chicken, broccoli, and carrots cut into small, even pieces. Golden, hot, and nourishing.

📊Nutrition

Per serving

0kcalCalories

0gProtein

0gFats

0gCarbs

Satiating Protein Base

100gFresh chicken breast, finely diced into tiny cubesDoubled from a typical portion — transforms this from a light starter into a genuinely filling meal

High-Volume Low-Carb Veggies

50gFresh broccoli, very finely choppedLow-carb green that keeps the visual confetti without starchy carbs
25gFresh carrots, very finely diced (brunoise)Just enough for that beautiful orange color — reduced to keep carbs low

Secret Protein Broth

250mlChicken bone brothInjects deep, rich, slow-simmered flavor and 7-9g of invisible zero-carb collagen protein
a pinch eachSea salt, black pepper, and garlic powder

👨‍🍳Method

The Fine Dice

8 min

Dice your raw chicken breast, broccoli florets, and carrots into tiny, uniform cubes. This "confetti" cut ensures you get a piece of chicken and colorful veg in every single spoonful and makes a small amount of food feel like a massive, hearty bowl.

💡The smaller and more uniform your dice, the more premium and restaurant-quality the soup looks.

Simmer the Broth

2 min

In a small saucepan, bring your high-protein chicken bone broth to a gentle simmer over medium heat. Season it with a pinch of sea salt, black pepper, and garlic powder.

Cook the Confetti

4 min

Drop your finely diced chicken breast and carrots directly into the simmering broth. Because they are cut so small, they will poach and cook through in just 3-4 minutes, keeping the chicken incredibly tender and oil-free.

The Green Finish

1 min

In the final 60 seconds of cooking, stir in your finely chopped broccoli. Adding the broccoli at the very end prevents it from turning mushy and ensures it keeps that vibrant, bright green color.

💡The broccoli should be barely cooked — bright green and still slightly crisp for the best texture.

Serve