This is the perfect chicken soup for when you're feeling sick and need something quick, cozy, and healthy. This chicken soup is made with bone broth and rotisserie chicken meat for the perfect balance of gut health and convenience. It has a little spice from ginger and jalapeño, and it can be made in under 1 hour. This recipe is gluten free and dairy free.
This Chicken Bone Broth Soup is hearty, cozy, and delicious! A homemade chicken broth is packed with veggies & protein. Using a rotisserie chicken makes it easy to have cooked chicken on-hand for the soup, and bones to make your own homemade bone broth. Everything is cooked in one pot so this recipe has easy prep and easy clean up. It's the perfect sick day dinner recipe, ready in about 40 minutes.
It's a great way to get in some healthy vegetables and protein. This soup is super customizable—use whatever fresh or frozen veggies you have to bulk it up. You can add pasta for a chicken noodle soup too.
This recipe is packed with flavor and nutrients. It is naturally gluten-free, nut-free, and dairy-free. Make this healthy chicken soup for your weekly meal prep or occasional sickness and try pairing it with some gluten-free garlic bread, gluten-free focaccia, or gluten-free no knead bread.
Why You'll Love This Recipe
- It's full of flavor, protein and vegetables. Healthy AND delicious, this soup has meat from a whole chicken.
- Warm and hearty. This soup is a full meal. It will keep you cozy & full during the colder months.
- Great for when you're sick. The ginger, jalapeño, and bone broth are full of nutrients to help open your sinuses and strengthen your immune system.
- One pot meal! Easy cooking & even easier clean up.
- Cooks in 40 minutes.
- Made with simple ingredients. Most of these are pantry staples or seasonal veggies you probably have hanging around.
- Customizable. Use what vegetables and flavors you have on hand.
- Easy to make for a crowd. This makes a lot of soup.
- Allergy-friendly. This recipe is nut-free, gluten-free, and dairy-free.
- It's a full meal. There's protein, carbs, & lots of veggies.
Here is everything you'll need to make this chicken bone broth soup:
- Rotisserie chicken: I find picking up one of these is the best way to make chicken soup with no waste. I take off all the skin and the meat, then make my chicken bone broth with the chicken bones and vegetable scraps. Chop the meat to use in this soup!
- Olive oil
- White onion, celery, carrots: The base of any great soup.
- Garlic, ginger, jalapeños: I love these additions for a little spice. It feels great to open up your sinuses when you're sick.
- Dried thyme, dried sage, dried rosemary, salt, black pepper: add any other fresh herbs you have too.
- Chicken bone broth: Make your own with my bone broth recipe, or use store bought chicken broth.
- Bay leaves: They add a little something something as the soup simmers.
- Small pasta or egg noodles: This is optional, but I'd choose ditalini or pastina. You can cook the pasta directly in the soup or in a separate pot. Don't let it sit in the soup for too long because the pasta will absorb too much broth. Use gluten-free pasta if required.
- Lemon: I love to hit this soup with a little acid at the end. I find it really rounds out all the flavors and makes it taste delicious!
Can I make this dairy-free or gluten-free? This soup is naturally dairy-free, gluten-free (use GF pasta), and nut-free.
If you don't have time to make your own bone broth, use store bought regular chicken broth and pre-cooked or leftover chicken breast or thighs from roast chicken. I love using a rotisserie chicken because it's all cooked!
If you don't like spice, omit the jalapeño and/or ginger. They give just a little kick to the soup.
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Remove the skin and as much meat as you can from the rotisserie chicken. Use the bones to make chicken bone broth for the soup. Roughly chop or shred the meat. Refrigerate until needed.
(1) Heat a large stock pot over medium heat. Add the olive oil, onion, carrots, and celery. Sauté for 3 minutes until softened. Add the garlic, ginger, and jalapeño. Mix the spices in and cook for 2-3 minutes until fragrant.
(2) Add the meat from the whole rotisserie chicken to the pot.
(3) Cover with the chicken bone broth.
(4) Place the bay leaves in the pot, stir, and bring to a boil.
(5) Once boiling, reduce the heat or the large pot to medium-low, cover, and simmer for 30 minutes.
Add the small pasta directly to the soup if you wish and cook for 5-10 minutes more. Alternatively, cook the pasta separately or omit it.
(6) Just before serving, remove the bay leaves and squeeze the juice of a lemon into the soup. Serve hot with parmesan cheese, ground pepper, or garlic bread. Enjoy!
What to Serve with Chicken Bone Broth Soup
This recipe really is a one pot meal. It's got protein, carbs, & tons of veggies to keep you full for hours. I like to serve it with a crusty bread for dipping, and a side salad would make a delicious soup & salad combo. Here are some of my favorite recipes:
- Gluten-free garlic bread
- Gluten-free focaccia
- Gluten-free no knead bread
- Crunchy kale salad
- Beet & goat cheese salad
- Prosciutto wrapped asparagus
- Charred corn
- Broccoli salad
Cool the soup completely. If there is pasta in the soup, strain out the broth and store in a separate container from the fillings. Transfer to airtight containers or mason jars and refrigerate for up to 5 days. Reheat together on the stove or in the microwave.
Freezing: This soup freezes wonderfully without the pasta. Place cooled soup in a freezer safe container or freezer bags. Freeze for up to 3 months. Defrost in the fridge overnight, or in a bowl of cool water for a few hours, then heat on the stove.
Here are some of my top tips and tricks for successful homemade soup:
- Use a rotisserie chicken for no waste! Make homemade chicken bone broth and use the meat for this soup.
- Pre-chop all vegetables so the cooking goes quickly.
- Add any fresh or frozen vegetables you need to use up.
- If you want a thinner soup consistency, use more bone broth.
- Add beans for more protein and fibre.
- Adjust the seasoning to your taste preferences.
- Serve with gluten-free garlic bread to scoop everything up.
- If adding pasta to the soup, strain out the broth for storage so it does not absorb it all.
- Freeze leftover soup in cubes for easy portioning and defrosting later.
Frequently Asked Questions
There are many benefits of bone broth. It's loaded with vitamins, minerals, and amino acids such as calcium, vitamin A, collagen, and more to support joint health, gut health, your skin, etc. This bone broth chicken soup is also a great immune booster if you're sick, plus a warm and cozy meal.
If you make this a chicken noodle soup by cooking pasta in the soup, I recommend straining the soup and storing the broth in a separate container. If left to sit in the soup for too long, the pasta will absorb way too much broth and will become soft and wet, plus the soup will be drier with less broth.
I don't have a pressure cooker—in fact, I've never used one! Unfortunately I cannot recommend using an instant pot or slow cooker as I have not tested them for this recipe. If you do try it, let me know in the comments below!
This healthy homemade chicken soup is perfect for the colder weather. This soup is packed with hearty vegetables and protein, so it will keep you full for hours! It's easy to make with a rotisserie chicken, and easy to eat when you're feeling sick, cold, or just like you're craving soup! Enjoy during the fall and winter seasons.
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Have you made this chicken bone broth soup? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Chicken Bone Broth Soup
- Meat from 1 whole rotisserie chicken remove the meat and make chicken bone broth with the carcass
- 2 tablespoon olive oil
- ½ large white onion peeled and diced
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 3 cloves garlic minced
- 2 inch knob of ginger peeled and diced
- 2 jalapeños diced (optional)
- 2 teaspoon each: dried thyme, dried sage
- 1 teaspoon each: dried rosemary, salt, black pepper
- 8 cups chicken bone broth
- 2 bay leaves
- ½ cup small pasta optional, I'd choose ditalini or pastina
- 1 lemon
- Remove the skin and as much meat as you can from the rotisserie chicken. Use the bones to make chicken bone broth for the soup. Roughly chop or shred the meat. Refrigerate until needed.
- Heat a large sauce pot over medium heat. Add the olive oil, onion, carrots, and celery. Sauté for 3 minutes until softened. Add the garlic, ginger, and jalapeño. Mix the spices in and cook for 2-3 minutes until fragrant.
- Add the meat from the whole rotisserie chicken to the pot and cover with the chicken bone broth. Place the bay leaves in the pot, stir, and bring to a boil.
- Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes. Add the small pasta directly to the soup if you wish and cook for 5-10 minutes more. Alternatively, cook the pasta separately or omit it.
- Just before serving, remove the bay leaves and squeeze the juice of a lemon into the soup. Serve hot with parmesan cheese, ground pepper, or garlic bread. Enjoy!
- Chicken Bone Broth: If you don't want to make your own chicken bone broth, you can simple use store-bought chicken broth and cooked chicken.
- Pasta: If cooking the pasta in the soup, I recommend straining the soup and storing the broth and pasta/veggies/chicken separately. If left to sit in the broth, the pasta will absorb too much and will become soggy.
- Dairy free: Make this soup dairy free by simply omitting the parmigiano cheese at the end.
- Storage: Cool the soup completely then transfer to air tight containers and refrigerate for up to 5 days. Reheat on the stove or in the microwave.
- Freezing: This soup freezes wonderfully. Place cooled soup in a freezer safe container or bag. Freeze for up to 3 months. Defrost in the fridge overnight, or in a bowl of cool water for a few hours, then heat on the stove.