Name: Bone Broth Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 10 oz boneless, skinless chicken breast or thighs; 1 cup diced carrots; 1 cup chopped celery; 1 small yellow onion (or ½ large onion), chopped; 2 garlic cloves, minced; 1½ tbsp olive oil; 4 cups chicken bone broth (homemade or store-bought); 2 cups water; ½ tsp salt (adjust to taste); ½ tsp dried thyme; ¼ tsp ground black pepper; ⅛ tsp cayenne pepper (optional); 1 cup cooked brown rice, farro, or egg noodles (optional); Fresh parsley or dill, chopped (for garnish)

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Why You’ll Love This Recipe

I love this recipe for how comforting and healing it feels—especially during the cold and flu season. The bone broth is rich in nutrients and gives the soup a depth of flavor that regular broth just can’t match. It’s simple enough to make on a weeknight, yet cozy enough to serve as a weekend feel-good meal. I also like that I can easily bulk it up with rice, farro, or noodles for a full, satisfying dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 oz boneless, skinless chicken breast or thighs
1 cup diced carrots
1 cup chopped celery
1 small yellow onion (or half a large one)
2 garlic cloves, minced
1.5 tablespoons olive oil
4 cups chicken bone broth (homemade or store-bought)
2 cups water
½ teaspoon salt (adjust to taste)
½ teaspoon dried thyme
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper (optional, for a subtle kick)
1 cup cooked brown rice, farro, orzo, or egg noodles (optional)
Chopped fresh parsley or dill, for garnish

Directions

Sauté the vegetables
I heat the olive oil in a Dutch oven or heavy-bottomed stockpot over medium heat. Then I add the carrots, celery, and onions, cooking them for about 5–6 minutes until they start to soften.

Add garlic and spices
Next, I stir in the minced garlic, thyme, salt, black pepper, and cayenne (if using). I cook that for another minute until the garlic is fragrant.

Add liquids and chicken
I pour in the chicken bone broth and water, then place the raw chicken directly into the pot. I bring it all to a gentle boil, then reduce the heat to low and let it simmer, partially covered, for about 30–40 minutes until the chicken is fully cooked and tender.

Shred the chicken
Once the chicken is done, I take it out and shred it using two forks (or chop it into small pieces). Then I return it to the pot.

Finish and serve
At this point, I add in any cooked rice, farro, or noodles if I want to make it a more filling meal. I taste the broth and adjust the salt and pepper if needed. Finally, I garnish each bowl with fresh parsley or dill before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Add more vegetables: I sometimes toss in spinach, kale, or zucchini during the last few minutes of cooking for extra nutrients.
Use rotisserie chicken: When I’m short on time, I use pre-cooked shredded chicken and simmer it in the broth for just 15–20 minutes.
Make it spicy: A pinch more cayenne or a dash of hot sauce gives the soup a nice kick.
Creamy version: I’ve stirred in a splash of coconut milk or heavy cream for a rich twist.
Low-carb option: I skip the rice or noodles and add extra veggies for a low-carb, keto-friendly version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it gently on the stovetop over medium heat, stirring occasionally until hot. If I’ve added rice or noodles, I might need to add a splash of water or extra broth, since it thickens as it sits. This soup also freezes beautifully—I just leave out the grains and add them fresh after thawing.

FAQs

Can I make this in a slow cooker?

Yes, I’ve made it in the slow cooker by sautéing the veggies first, then adding everything to the pot and cooking on low for 6–7 hours. It works great.

Is bone broth really better than regular broth?

I think so—bone broth is richer in flavor and nutrients like collagen and amino acids. It gives the soup more body and depth.

Can I use frozen chicken?

Yes, but I make sure to adjust the cooking time and check that the internal temperature of the chicken reaches 165°F (74°C).

How can I make it vegetarian?

I swap the chicken for chickpeas and use vegetable broth instead of bone broth. I also add extra veggies for a heartier soup.

What’s the best grain to add?

It depends on what I’m in the mood for—brown rice keeps it classic, orzo gives it a light pasta feel, and farro adds a nutty chewiness.

Conclusion

Bone Broth Chicken Soup is my ultimate bowl of comfort—simple, nourishing, and full of flavor. It’s the kind of meal I make when I want something that feels good and tastes even better. With just a few ingredients and one pot, it turns into something truly soothing and satisfying. Whether I’m making it for a sick day or a chilly night, it’s always exactly what I need.