Bone Broth Chicken Soup
This Bone Broth Chicken Soup is the ultimate nourishing, cozy, comfort soup that’s made with bone broth, chicken, veggies, and potatoes.
If chicken noodle soup is a bowl of cozy comfort food, then this bone broth chicken soup is next level.
It’s ultra nourishing and full of gut-healthy bone broth that’s rich in protein, collagen, and amino acids. It’s also paired with tender vegetables and buttery gold potatoes, for a nutrient-dense, naturally gluten-free soup. (And using potatoes instead of noodles means that it reheats and freezes even better!)
It’s surprisingly simple – you can even use leftover rotisserie chicken if you want! And comes together in less than 30 minutes.
But of course, around here, simple and healthy never means bland. We’ve got sautéed onion, garlic, Italian seasoning, and smoked paprika that give a well-rounded, elevated flavor, finished with fresh lemon for brightness.
For more nourishing soups, check out this gluten-free turkey chili, cashew carrot ginger soup, and balsamic lentil stew.
Bone Broth Chicken Soup Ingredients
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Bone Broth: Bone broth is higher in protein and super rich and nourishing.
- Chicken: Use any pre-cooked, shredded chicken you prefer – even rotisserie works!
- Potatoes: Gold potatoes add the best flavor and texture, and provide a delicious, naturally gluten-free alternative to noodles.
- Onion: Adds flavor – a class ingredient for a soup base!
- Garlic: Adds more micronutrients and flavor.
- Carrots: Gives more fiber, nutrients, and flavor.
- Celery: Another source of fiber, nutrients, and flavor.
- Italian Seasoning: A great all-in-one seasoning that adds the flavor of several herbs in one seasoning blend. Pairs beautifully with the rich flavors of bone broth and classic chicken soup ingredients.
- Smoked Paprika: Adds a smokiness and a greater depth of flavor.
- Lemon: The juice from half a lemon finishes the soup with a lovely fresh, bright flavor.
Step-by-Step Directions
For complete instructions, please check out the recipe card at the bottom of this post.
- Sauté onions.
- Add garlic, celery, carrots, and seasonings and sauté again.
- Deglaze the pan.
- Add chicken, potatoes, and broth.
- Simmer 15 minutes, or until potatoes are fork-tender.
- Finish with lemon juice.
Expert Tips
- Use whatever cooked chicken you have available – leftover grilled and rotisserie chicken works great!
- To cook chicken for the soup, season 3-4 chicken thighs or 2 breasts with additional salt, pepper, Italian seasoning, and smoked paprika. Cook in the pan in the olive oil, for 3-5 minutes on each side, until the chicken is cooked through (165 degrees internally). Remove chicken from the pan and shred. Proceed with the recipe as written.
- Don’t forget to deglaze! After sautéing the vegetables, you’ll notice browned bits stuck on the bottom of the pan. Adding a little broth will help loosen those browned bits. Then use a wooden spatula to scrape them up. This adds SO much flavor to your soup! And it makes the pot even easier to clean later. Win-win!
Substitutions and Variations:
- Any type of chicken will work – breast, thigh, pre-cooked, cooked fresh, etc.
- Ground chicken or other ground meats can be substituted for chicken.
- Add more veggies! As a dietitian, I’m rarely turning down more veggies! Use whatever you have. I often will add kale or spinach.
- Use cauliflower rice for a low carb option. Just skip the potatoes and use 2 cups of cauliflower rice instead. Or – do both!
- Fresh herbs taste great! Italian seasoning is a great, always on hand seasoning for most folks, making this soup more accessible. But if you have access to fresh herbs, fresh rosemary, thyme, and parsley taste amazing here!
- Regular paprika can be used if you don’t have smoked paprika (but I highly recommend getting some smoked paprika for your pantry – it has such great flavor!)
- Bottled lemon juice can be substituted if you don’t have fresh lemons. You’ll need about 1 tablespoon.
- Homemade or store-bought bone broth work!
How to Make in a Slow Cooker:
I recommend first sautéing the onion, garlic, and seasonings, as this adds another layer of flavor. Then transfer everything into your slow cooker and cook on low 5-6 hours or high for 2-3 hours.
Storage, Freezing, & Reheating
This chicken bone broth soup stores wonderfully! Especially because it uses potatoes instead of noodles, it holds up a lot longer (whereas noodles break down a lot more).
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in individual portions in airtight, freezer-safe bags or storage containers. They can be frozen for up to 3 months. Be sure to date and label your containers!
- Reheating: Leftovers can be reheated in a pot on the stove, or microwaved for 60-90 seconds (heat in 30, then 15 second intervals).
Supplies You’ll Need
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- Vegetable chopper – makes chopping all the onion, carrots, celery, and potatoes go SO quickly!
- Large pot
More Soup Recipes You’ll Love
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Bone Broth Chicken Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 small carrots chopped
- 2 celery stalks chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked chicken shredded
- 1 small Yukon gold potatoes peeled and diced
- 4 cups chicken bone broth low sodium
- ½ lemon juice
- fresh parsley chopped, optional garnish
- parmesan cheese grated, optional garnish
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat. Once oil is fragrant, add diced onion and sauté 3-5 minutes until it's translucent and starting to become slightly golden brown.1 tablespoon olive oil, 1 small onion
- Add garlic, carrots, celery, and seasonings, and sauté another 2-3 minutes.3 cloves garlic, 2 small carrots, 2 celery stalks, 1 tablespoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Add a splash of broth to the pan, no more than 1/4 cup, and use a wooden spatula to deglaze the bottom of the pan. To do so, the liquid will loosen the browned bits on the bottom of the pan, that you can then scrape up with the wooden spoon. This adds a lot of flavor, don't skip this step!4 cups chicken bone broth
- Next, add chicken, potatoes, and the rest of the broth. Cover and simmer for 12-15 minutes, or until potatoes are fork-tender.2 cups cooked chicken, 1 small Yukon gold potatoes, 4 cups chicken bone broth
- Remove from heat and finish by squeezing the juice from half a lemon into the soup. Adjust salt and pepper to taste, if needed.1/2 lemon
- Serve, garnish with fresh parmesan and parsley (if desired), and enjoy!fresh parsley, parmesan cheese
