This bone broth chicken soup is one of those cozy, healing meals you’ll want on repeat all winter long. It’s warm, comforting, and full of flavor. I’ve made this soup during sick days, busy weeks, or just when I needed a reset meal. It comes together in one pot, and the depth of flavor from the bone broth makes it taste like it’s been simmering all day—even if it hasn’t.
You’ll love this because it’s simple, satisfying, and nourishing. Let’s make a batch!
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced thin
- 3 celery stalks, sliced thin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 8 cups chicken bone broth
- 2 cups shredded cooked chicken
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Why I Love This Recipe
This soup brings me back to simple, nourishing meals made from scratch. I started making it years ago when I was learning to cook more with real food. Every time I make it, I feel grounded and comforted.
- Bone broth gives it a deep, savory flavor you can’t fake
- Easy to throw together in under an hour
- Leftovers taste even better the next day
- Perfect for meal prep or freezing
- Feels like a warm hug in a bowl
Servings and Time
Serves: 4
Total Time: 45 minutes
Macros (per serving, approx.)
- Calories: 275
- Protein: 28g
- Carbs: 10g
- Fat: 14g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Bone broth is rich in collagen, gelatin, and minerals. These components not only add body to the soup but also help support gut health. Simmering the soup gently keeps the chicken tender and the veggies from getting mushy. Adding lemon juice at the end brightens the flavors without overpowering the broth.
Pro Tips
- Use pre-cooked rotisserie chicken to save time
- Don’t boil after adding chicken—just simmer
- Add a splash more broth the next day; soup thickens overnight
- Slice carrots and celery thin so they cook evenly and quickly
- Stir in lemon juice at the very end for fresh flavor lift
Tools Required
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Substitutions and Variations
- Swap olive oil with butter or avocado oil
- Use turkey instead of chicken
- Add a handful of spinach or kale at the end for greens
- Add cooked rice or noodles to make it heartier
- Use homemade or store-bought bone broth
Make Ahead Tips
- Chop all veggies and store in an airtight container up to 2 days ahead
- Use pre-shredded chicken for faster prep
- Make the entire soup, cool, and refrigerate for up to 4 days or freeze up to 3 months
How to Make Bone Broth Chicken Soup
Step 1: Sauté the onion, garlic, carrots, and celery
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 3 thinly sliced carrots, and 3 thinly sliced celery stalks. Cook for 6–7 minutes until softened.
Step 2: Add seasoning
Sprinkle in 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme. Stir to coat the veggies evenly.
Step 3: Add the bone broth
Pour in 8 cups chicken bone broth. Stir gently and bring to a gentle boil.
Step 4: Add shredded chicken and simmer
Add 2 cups shredded cooked chicken to the pot. Reduce heat and simmer for 15–20 minutes.
Step 5: Finish and serve
Turn off the heat, stir in lemon juice and parsley, then ladle into bowls and serve hot.
Leftovers and Storage
- Store in an airtight container in the fridge up to 4 days
- Reheat gently on the stove or microwave
- Add a splash of broth or water when reheating if it thickened
- Freeze in portions up to 3 months
What to Serve With
- Crusty sourdough bread or garlic toast
- Simple side salad with vinaigrette
- Grilled cheese for a cozy meal
- Crackers or buttered toast for dipping
Common Mistakes
- Overcooking the veggies until mushy
- Boiling the soup after adding chicken—makes it tough
- Skipping the lemon juice—it really brightens the flavor
- Using low-quality broth—it’s the backbone of the soup
FAQ
Can I use raw chicken instead of cooked?
Yes, dice it small, add it after the veggies, and simmer in the broth for 20 minutes until fully cooked.
Is regular chicken broth okay?
Yes, but bone broth gives it more richness and nutrients.
Can I add noodles?
Totally! Add cooked noodles just before serving so they don’t soak up all the broth.
How can I make it spicy?
Add a pinch of red pepper flakes or a little hot sauce when you add the seasonings.
Hope this becomes your go-to cozy soup too. If you try it, let me know how it went in the comments!
