Bone Broth Chicken Soup

Why You’ll Love This Recipe

• Packed with protein, collagen, and minerals from nutrient-rich bone broth.
• Naturally comforting and perfect for when you need a healing, wholesome meal.
• Easy to customize with your favorite vegetables and herbs.
• Can be made on the stovetop, in a slow cooker, or Instant Pot.
• Freezer-friendly and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken (bone-in thighs, drumsticks, or a whole chicken)
• Bone broth (chicken or homemade)
• Onion (chopped)
• Carrots (sliced)
• Celery (sliced)
• Garlic (minced)
• Fresh thyme or rosemary
• Bay leaves
• Olive oil or butter
• Salt and black pepper
• Fresh parsley (chopped, for garnish)
• Lemon juice (optional, for brightness)

Directions

1. Sauté aromatics. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
2. Add chicken and broth. Place the chicken pieces into the pot and pour in the bone broth. Add thyme, bay leaves, salt, and pepper. Bring to a gentle boil.
3. Simmer. Reduce heat to low, cover, and simmer for 45–60 minutes (or until the chicken is tender and cooked through). Skim off any foam that rises to the top.
4. Shred the chicken. Remove chicken pieces from the pot and shred the meat. Discard bones and skin, then return the shredded chicken to the soup.
5. Adjust seasoning. Taste and adjust with salt, pepper, and a squeeze of lemon juice if desired.
6. Serve. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or over rice or noodles if preferred.

Servings and timing

Serves: 6 people
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Add noodles or rice for a heartier soup.
• Vegetable boost: Include kale, spinach, or zucchini in the last 10 minutes of cooking.
• Spicy version: Add red pepper flakes, ginger, or a dash of hot sauce for extra warmth.
• Slow cooker: Combine all ingredients and cook on Low for 6–8 hours or High for 3–4 hours.
• Instant Pot: Cook on high pressure for 20 minutes with a natural release.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What’s the difference between bone broth and regular broth?

Bone broth is simmered longer with bones and connective tissue, which releases collagen and nutrients for a richer, more nourishing base.

Can I use pre-cooked or rotisserie chicken?

Yes, just add it during the last 10–15 minutes of cooking to warm through without overcooking.

How do I make homemade bone broth?

Simmer chicken bones, onions, carrots, celery, garlic, and herbs in water for 8–12 hours (or use a slow cooker). Strain and store for future use.

Can I make this soup without bones?

Yes, but the broth won’t be as rich. You can add a spoonful of collagen powder for a similar effect.

Can I freeze bone broth chicken soup?

Absolutely. It freezes well for up to 3 months in airtight containers or freezer bags.

How can I thicken the soup?

Let it simmer uncovered to reduce slightly or add a handful of small pasta or rice.

What vegetables work best?

Carrots, celery, onion, and garlic form the base, but you can also add mushrooms, peas, or spinach.

Can I use turkey instead of chicken?

Yes, turkey bones and meat work just as well and make a delicious variation.

How do I make it more flavorful?

Roast the chicken bones or add a splash of apple cider vinegar before simmering to draw out more flavor.

Is bone broth chicken soup healthy?

Yes, it’s rich in amino acids, collagen, and minerals that support digestion, immunity, and joint health.

Conclusion

Bone Broth Chicken Soup is the ultimate comfort food—simple, soothing, and packed with nutrition. Whether you’re under the weather or just craving something cozy, this rich, flavorful soup nourishes body and soul. With tender chicken, hearty vegetables, and a deep, savory broth, it’s a wholesome classic you’ll make again and again.

Bone Broth Chicken Soup

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Bone Broth Chicken Soup is a nourishing, comforting dish made with tender chicken, rich bone broth, and aromatic vegetables. Packed with nutrients and deep flavor, it’s the perfect wholesome meal for cold days, recovery, or anytime you need a cozy, healing bowl of soup.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop or Slow Cooker
• Cuisine: American

Ingredients

• 2 lbs chicken (bone-in thighs, drumsticks, or whole chicken pieces)
• 8 cups bone broth (chicken or homemade)
• 1 onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 2 sprigs fresh thyme or 1 tsp dried
• 2 bay leaves
• 1 tbsp olive oil or butter
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice (optional, for brightness)

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Instructions

1. Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and sauté for 30 seconds until fragrant.
2. Add chicken, bone broth, thyme, bay leaves, salt, and pepper. Bring to a gentle boil.
3. Reduce heat to low, cover, and simmer for 45–60 minutes until chicken is cooked and tender. Skim off any foam as needed.
4. Remove chicken, shred the meat, and discard bones and skin. Return shredded chicken to the pot.
5. Taste and adjust seasoning with salt, pepper, and lemon juice if desired. Remove bay leaves before serving.
6. Garnish with fresh parsley and serve warm with crusty bread or rice.

Notes

• Use high-quality bone broth for the richest flavor and nutrition.
• To make it heartier, add noodles, rice, or quinoa during the last 10 minutes of cooking.
• For extra vegetables, stir in kale, spinach, or zucchini near the end.
• Can be made in a slow cooker (Low 6–8 hours, High 3–4 hours) or Instant Pot (20 minutes high pressure, natural release).
• Freezes well for up to 3 months—perfect for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 230
• Sugar: 3g
• Sodium: 480mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 85mg