Bone Broth Chicken Soup

Bone Broth Chicken Soup is built from boneless, skinless chicken, tender vegetables, garlic, and rich chicken bone broth. It’s nourishing, flavorful, and especially good on a cold day or when cold and flu season rolls around, thanks to its warming, restorative qualities. Add cooked rice or noodles and it turns into a full, complete meal.

If you’re someone who loves chicken noodle soup but can never quite get the flavor right, the fix is usually simple: use bone broth instead of regular broth. Traditional versions made with plain chicken broth and water often end up bland — bone broth solves that problem while keeping the soup nutritious enough to fit paleo or keto eating too.

Why You’ll Love This Recipe

It’s healthy, hearty, and comes together quickly. Bone broth brings a ton of flavor on its own, so there’s no need to simmer the soup for hours. It’s loaded with healthy fats and amino acids thanks to the broth, and it’s a good way to get the immune- and gut-supporting benefits of bone broth without having to drink it plain. It’s made from easy pantry staples, and it’s easy to customize with whatever starches or vegetables you have on hand.

Ingredient Notes

Chicken: skinless, boneless chicken breast or thighs both work well.

Bone broth: homemade or a good store-bought version.

Carrots and celery: the classic chicken soup vegetables.

Onion: yellow or sweet onion, either is fine.

Fresh garlic: as much or as little as you like.

Olive oil: for sautéing the vegetables — butter works as a swap.

Water: bone broth tends to be intense on its own, so water helps mellow the flavor.

Spices: salt, pepper, dried thyme, and a small amount of cayenne, which can be skipped entirely if you don’t want any heat.

Rice or noodles (optional): brown rice works nicely, though any rice or noodle will do.

How to Make Chicken Soup With Bone Broth

Step 1:

Heat olive oil in a large Dutch oven or heavy-bottomed pot. Add the carrots, celery, and onion, and cook over medium-low heat, stirring often, until softened. Add the garlic, thyme, and cayenne, and cook for another minute until fragrant.

Step 2:

Pour in the bone broth and water, then place the chicken directly into the liquid so it’s fully submerged. Bring everything to a boil.

Step 3:

Turn the heat down to low, partially cover the pot, and simmer for about 30 to 40 minutes, until the chicken is fully cooked and tender.

Step 4:

Remove the chicken, let it cool slightly, then shred it with two forks or cut it into pieces with a knife. Return the meat to the pot.

Step 5:

Taste and adjust the seasoning — this step matters, since different bone broths vary quite a bit in saltiness and intensity. If the soup tastes too strong, add another ½ to 1 cup of water.

Step 6:

Stir in cooked rice or noodles if using, and finish with a sprinkle of fresh herbs if you like.

Serving Suggestions

This soup holds up well entirely on its own, without any starch added. Cooked brown rice is a favorite pairing here, since its nutty flavor complements the richness of the chicken. White rice, egg noodles, Israeli couscous, orzo, or broken spaghetti all work just as well.

Fresh parsley or dill brightens the flavor and color nicely, and a squeeze of lemon juice or a splash of apple cider vinegar adds a welcome bit of tang.

Storage, Freezing, and Meal Prep

To store, keep the soup in an airtight container in the fridge for a few days. For meal prep, portion it into mason jars or smaller containers. To freeze, use a sealed freezer-safe container for up to 4 months — freezing it flat in a zip-top bag also makes thawing easier. To reheat, thaw fully in the fridge if frozen, then warm gently in a pot over the stove; avoid overcooking, especially if rice or noodles are already mixed in.

Variations and Substitutions

For more vegetables, try onions, parsnips, cabbage, sweet potatoes, green beans, peas, or corn — add peas or corn toward the end of cooking. Leftover cooked chicken works well in place of raw, and cuts the cooking time down to under 30 minutes. A handful of baby spinach or kale stirred in near the end adds freshness. For a lower-carb version, swap the rice or noodles for cauliflower rice or zucchini noodles. As written, the recipe is naturally dairy-free and gluten-free, provided the noodles used aren’t wheat-based. For heat, a drizzle of hot sauce — sriracha works particularly well — finishes it nicely.

Recipe FAQs

What’s the difference between bone broth and regular chicken broth? Bone broth is made using actual bones, usually simmered for hours, which makes it richer and more concentrated. Good bone broth turns thick and slightly gelatinous once cooled, while regular broth stays thinner and paler.

What if the soup tastes too intense? Add more water, but do it gradually — no more than about ½ cup at a time — so the flavor doesn’t get diluted too far.

Can I use leftover cooked chicken? Yes — after cooking the vegetables, add the broth, spices, and water, bring to a boil, and simmer for about 15 minutes before stirring in the cooked chicken. Simmer a few more minutes, add rice or noodles if using, and it’s ready in well under 30 minutes.