Bone Broth Chicken Soup Recipe with Vegetables

This hearty and nourishing Bone Broth Chicken Soup with vegetables and potatoes is perfect for a comforting one-pot meal. Use prepared or homemade bone broth for this delicious and flavorful soup.

Who doesn’t love to cuddle up by the fire with a bowl of soup on a frosty evening?

As the chill enters the air, rest assured you will have the perfect, healthy soup recipe on hand to satisfy that craving for something hearty and robust.

So the next time you want the benefits of bone broth, try this Chicken Bone Broth Soup recipe that includes chicken breast, veggies, and fresh herbs.

Bone Broth Chicken Soup Benefits

• Easily personalize this recipe with the veggies and starches of your choice. This dish allows you to get creative, while still reaping all of the benefits of this fantastic soup.
• This homemade soup recipe is Whole30 compliant, as well as naturally dairy-free and gluten-free.
• This recipe uses simple ingredients that are, most likely, already in your pantry. So hop into the kitchen, throw this soup together and you’ll be enjoying it in no time.

Ingredients

• Chicken is a protein that is packed with minerals without being saturated with fat. Enjoy this lean meat as a filling and satisfying addition to this recipe.
• Bone broth is packed with more protein, collagen, electrolytes, vitamins, and minerals than traditional chicken broth, so you can be certain you are fueling your body with these essential nutrients with each tasty bite. You can make your own bone broth from a whole chicken, but the easiest way is to purchase pre-made bone broth (you can use either chicken or beef bone broth).
• Veggies like onion, potato, carrot, and celery add flavor and nutrition.
• Seasonings like fresh herbs, bay leaves, sea salt, and black pepper round out the flavor profile and add even more depth of flavor.

Please see the recipe card at the end of this post for the exact measurements.

Recipe Steps

Step One

Cook the chopped onions, carrots, and celery in olive oil in a large pot or large Dutch oven until they begin to soften. Add the minced garlic and cook until fragrant.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Pour eight cups of broth into the pot with the vegetables.

Add bay leaf and thyme and cook until the liquid begins to simmer.

Step Three

Submerge the chicken in the broth and cook for about 20 minutes or until the internal temperature of the chicken reaches 165°F (75°C).

Step Four

Once cooked, remove the chicken from the pot and shred it into small pieces. Return the shredded chicken to the pot.

Add the cubed potatoes, season with salt and pepper, and simmer for an additional 20-30 minutes, until the potatoes are tender.

Remove from heat and use tongs to discard the bay leaf and the thyme sprigs. Stir in the fresh parsley and serve hot.

I hope you enjoy this delicious soup as much as I do. The amino acids and other nutrients from the bone broth is so great for the immune system and for gut health, especially during flu season. This is an upgrade from your average chicken soup due to the anti-inflammatory properties of bone broth.

You might also like this recipe for white rice made with bone broth.

Recipe Tips

• Look for packaged chicken broth that specifically says “chicken bone broth.” Or, you can make your own bone broth for this recipe. Don’t use chicken stock or regular chicken broth as it won’t have as much protein or collagen.
• Store any leftovers in an airtight container for up to 4 days. Reheat before serving.
• If you want to freeze the soup, let it cool on the countertop or in the refrigerator. Then, transfer to airtight containers such as freezer bags or mason jars and freeze for up to 2 months. Defrost before reheating and serving.
• This recipe is very versatile. You can use pasta (egg noodles are great) instead of potatoes or use whatever variety of vegetables you like.

Recipe FAQs

More Healthy Soup Recipes You Might Like

• Instant Pot Egg Drop Soup
• Instant Pot 15 Bean Soup
• Instant Pot Turkey Vegetable Soup
• Zucchini Potato Soup

Don’t Miss These Chicken Recipes

Panera Chicken Tortilla Soup Copycat

Easy Keto Chicken Fajitas (Whole30 & Paleo)

Chicken Soup with Potatoes (Stovetop or Instant Pot)

Simple Curry Chicken Recipe Using Coconut Milk

Bone Broth Chicken Soup with Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Pin Recipe

This hearty and nourishing Bone Broth Chicken Soup with vegetables and potatoes is perfect for a comforting one-pot meal. Use prepared or homemade bone broth for this delicious and flavorful soup.

• Total Time: 80 Minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, peeled and chopped
• 2 cloves garlic, minced
• 8 cups prepared or homemade chicken bone broth
• 1 bay leaf
• A few sprigs of fresh thyme
• Salt and pepper, to taste
• 2 boneless, skinless chicken breasts
• 2 medium potatoes, peeled and cubed
• 1 tablespoon chopped fresh parsley (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onions, carrots, and celery. Cook, stirring frequently, for about 5-7 minutes, or until the vegetables start to soften and the onions become translucent.
3. Add the minced garlic to the pot and cook for an additional 30 seconds, or until fragrant.
4. Pour in the 8 cups of prepared chicken broth into the pot with the sautéed vegetables.
5. Add the bay leaf and sprigs of thyme to the pot. Bring the broth to a simmer over medium heat.
6. Once simmering, carefully add the chicken breasts to the pot. Make sure they are submerged in the broth. Cook them for about 20 minutes, or until they are fully cooked through. You can check by cutting into the thickest part of the breast to ensure there is no pink color, or use a meat thermometer to check that the internal temperature is 165°F (75°C).
7. Once the chicken breasts are cooked, remove them from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
8. Return the shredded chicken to the pot.
9. Add the cubed potatoes to the pot and season with salt and pepper to taste. Let the soup simmer for an additional 20-30 minutes, or until the potatoes are tender.
10. Turn off the heat and use tongs to remove the bay leaf and thyme sprigs and discard.
11. Before serving, taste the soup and adjust seasonings as needed. Stir in the chopped fresh parsley.
12. Ladle the soup into bowls and serve hot.

Notes

1. Look for packaged chicken broth that specifically says “chicken bone broth.” Or, you can make your own bone broth for this recipe.
2. Store any leftovers in an airtight container for up to 4 days. Reheat before serving.
3. If you want to freeze the soup, let it cool on the countertop or in the refrigerator. Then, transfer to airtight containers and freeze for up to 2 months. Defrost before reheating and serving.
4. This recipe is very versatile. You can use pasta instead of potatoes or use whatever variety of vegetables you like.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 Minutes
• Cook Time: 55 Minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy
• Diet: Gluten Free

Nutrition

• Serving Size:
• Calories: 327
• Sugar: 5.2 g
• Sodium: 1101.6 mg
• Fat: 10.6 g
• Saturated Fat: 1.9 g
• Carbohydrates: 24.7 g
• Fiber: 4.5 g
• Protein: 33.2 g
• Cholesterol: 82.7 mg

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.