chicken soup bone broth recipe

The Best chicken soup bone broth recipe

Chicken soup with bone broth is one of those simple, comforting dishes that feels like a hug in a bowl. I started making it regularly after my kids were sick with colds and flu—nothing beats the warmth of a pot simmering all day while you’re curled up with a book or watching TV. It’s not just food; it’s a ritual, a way to slow down and nourish your body when you need it most. The first time I made it, I used leftover chicken bones from last night’s dinner, and the flavor was so rich, my husband asked if I’d been cooking for years. But honestly, it’s not about experience—it’s about the ingredients and the way they work together. The collagen and amino acids in bone broth are like a secret weapon for healing, and the gentle broth soothes whatever’s ailing you, whether it’s a sore throat or just a tired day.

My kids love it too, especially when I make it extra special for them. They’ll beg for seconds because it’s not just food—it’s something that makes them feel better. I’ve had them take turns stirring it while I tell them stories about how our grandma used to make this for us when we were little. It’s not just a meal; it’s a tradition. And the best part? It’s versatile. You can serve it with crusty bread, a side salad, or just eat it straight from the bowl. It’s perfect for a quick weeknight dinner or a cozy weekend meal, but it also shines during illness, holidays, or just when you need something nourishing. The health benefits are real too—bone broth is packed with minerals, glycine, and glutamine, which help with gut health and immune support. It’s like giving your body a little boost every time you take a sip. Plus, it’s something you can make in large batches and freeze for later, so you always have a go-to when you need it. It’s that kind of recipe that feels like home, no matter what.

Classic Chicken Soup with Bone Broth

4.6 from 1478 votes

A comforting, nutrient-rich soup made with homemade bone broth, tender chicken, and fresh vegetables. Perfect for soothing cold days.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Broth

• 4 lbs chicken bones (combination of chicken and turkey)
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 lb fresh chicken (optional, for extra flavor)

For the Soup

• 6 cups homemade or store-bought bone broth
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup diced tomatoes (fresh or canned)
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

👨‍🍳Directions

1. 1 In a large stockpot, combine chicken bones, onion, garlic, carrots, celery, and any optional chicken pieces. Pour in enough cold water to cover everything by about 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for 6–8 hours (or overnight for deeper flavor).
2. 2 Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return broth to the pot and simmer for another 10 minutes to thicken slightly. Discard bones and vegetables if desired.
3. 3 In a large pot, heat olive oil over medium heat. Add diced chicken and cook until lightly browned (about 5 minutes). Remove chicken and set aside.
4. 4 In the same pot, sauté onion, garlic, celery, and carrots for 5–7 minutes until softened. Add diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper. Stir well.
5. 5 Pour the strained broth into the pot with the vegetables. Return the chicken to the pot and bring to a gentle simmer. Cook for 15–20 minutes until chicken is fully cooked and flavors meld.
6. 6 Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.

🔧Equipment

• Large stockpot
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Fine-mesh strainer
• Blender (optional, for smoother broth)

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8💛Saturated Fat: 2.5❤️Cholesterol: 75🧂Sodium: 500🌾Total Carbs: 15🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

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This chicken soup bone broth recipe is always a go-to for me because it’s simple yet deeply comforting, making it perfect for any occasion—whether it’s a cozy weeknight meal or a family dinner when everyone’s feeling under the weather. The rich flavors and nourishing ingredients make it a reliable choice that never disappoints, especially when you want to bring warmth and heart to your table. It’s also incredibly versatile, whether you’re serving it as a main dish or using the broth for other recipes.

❓ Frequently Asked Questions About Chicken Soup with Bone Broth

1. What are the best bones to use for making a rich and flavorful chicken bone broth?

For the most flavorful and nutritious bone broth, use a combination of chicken feet (knuckle bones), whole chicken carcasses (including neck, wings, and legs), and chicken backs or thighs. These bones contain more collagen, gelatin, and marrow, resulting in a deeper, richer broth. Avoid using just the bones from the meat alone—whole carcasses yield the best results.

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2. How long should I simmer the chicken bone broth for to maximize nutrients and flavor?

For the best flavor and nutrient extraction, simmer the broth 12–24 hours on low heat. The longer it simmers, the more gelatin and minerals (like calcium and phosphorus) dissolve into the broth. A longer simmer also enhances the umami taste. If you’re short on time, at least 6–8 hours will still yield a delicious broth, though it won’t be as deeply flavorful.

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3. Can I use any type of chicken bones, or should I stick to organic and free-range?

While you can use conventional chicken bones, organic, free-range, or pasture-raised bones are preferred for higher quality and fewer contaminants. These bones are often raised without antibiotics or synthetic hormones, which can affect the broth’s cleanliness and taste. If budget allows, opt for organic, but even conventional bones work—just strain them well before use.

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4. What’s the best way to strain the broth to remove all bits of meat and debris?

For a clean broth, use a fine-mesh strainer or cheesecloth for the first pass, then strain again through a coarser sieve or nut milk bag to catch larger pieces. Alternatively, pour the broth through a colander lined with a clean towel to filter out solids. If you want an extra-smooth broth, freeze it in ice cube trays first, then thaw and pour through a fine strainer—this removes even the smallest particles.

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5. How can I store homemade chicken bone broth, and how long will it last?

Store broth in airtight glass containers (like Mason jars) in the fridge for up to 5 days or freeze it in ice cube trays, bags, or portions for 3–6 months. Freezing preserves flavor and nutrients best. Label containers with the date, as broth can develop a slight off-flavor over time, even if it’s safe to eat. Thawing in the fridge is safest, but you can also submerge sealed bags in cold water for faster thawing.