Chicken Bone Broth Soup

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish, Soup

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings:

Calories: 333kcal

Author: Olivia Parsons

Ingredients

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

Instructions

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!

Notes

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.

Nutrition facts are an estimate per serving without pasta.

Nutrition