clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of bone broth chicken soup.

Bone Broth Chicken Soup with Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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


Units Scale
  • 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)


  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.


  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.


  • 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