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We often get asked which of our broths is better.  Our answers are always chicken or beef which is completely dependent on why someone is interested in broth but naturally we think both our grassfed beef and chicken broths are the best!  But seriously, chicken and beef broth are great for different reasons.

For one, beef bone broth gives you more energy.  That’s not to say that chicken broth doesn’t but when you compare the two people definitely report a bigger boost from beef broth vs chicken.  Beef broth is also higher in minerals like calcium, magnesium, phosphorus and sulfur.  Chicken on the other hand, is easier to digest.  This is always our recommendation when people are experiencing problems along the lines of Crohns, leaky gut or acid reflux.

Depending on the brand of broth you use or the bones you use to make your own, chicken tends to be the higher protein content when it includes the chicken feet which are super rich in collagen.  That being said, if you are looking for protein our Beef Boned Broth is 5 times the amount of protein in one pint in spite of the fact that we use chicken feet for our chicken broth.  Of course, that means that chicken and beef are both great bets for skin, hair, nail and collagen deficiency.

Finally, chicken broth is a magic bullet when it comes to immunity and respiratory illness.  Your grandma wasn’t messing around when she fed you chicken broth for your flu or cold.  Chicken broth can break through the mucous membrane and help fix an illness of that type quicker.

As you can see, there is no picking the healthier of the two.  Both have amazing benefits and it’s basically impossible not to improve your immunity, skin, joint and bone health by adding this superfood to your diet.

That leads us to today’s soup recipe.  Sometimes we cannot for the life of us decide which broth we are in the mood for especially when we feel optimal and we are not looking for a beef or chicken exclusive benefit.  So we make a soup with one of each!

The Best of the Broths Breakfast Soup, makes 6 servings


  • 1 pint of BONED Chicken Broth, frozen or defrosted
  • 1 pint of BONED Beef Broth, frozen or defrosted
  • 1 lb potatoes, cubed
  • 4 or more eggs
  • 1 small yellow onion, diced
  • 3 cloves garlic, diced
  • 4 tablespoons grass-fed butter
  • 2 teaspoons turmeric
  • 1 teaspoon of sea salt
  • freshly ground pepper to taste
  • 1 or 2 scallions, sliced into small discs


Melt butter in saucepan over medium low heat, add onions and cook for 5 minutes.  Add garlic, and cook for an additional 5 minutes.  Add turmeric, salt and freshly ground pepper.

Add chicken and beef broth to pan.  If frozen, crank the heat till defrosted and then reduce heat to medium low and add potatoes to cook until tender, about 10-15 minutes.  If not continue to adding potatoes and cook until tender, about 10-15 minutes.  Reduce heat to a slight simmer, break eggs gently adding them into soup, cover and cook for about 5 minutes or until eggs are desired level or cooked.

Ladle into a bowl and add scallions on ready to serve soup.  Enjoy!

When it comes time to add the eggs we sometimes only use 1-2 for one meal, scoop out what we want and save the rest of the soup for next day’s breakfast or snack.  We reheat and add the eggs then cause it’s just so much more delicious when they are freshly cooked.

We hope you enjoy this recipe as much as we do.  We couldn’t resist making some and posting this week since we returned from a visit to a friend’s farm and returned with farm fresh eggs.  YUM!


Credits // Author and Photography: Suzanne Serwatuk