When temperatures drop bone broth chicken soup is the best cozy winter meal! Made in less than 20 minutes, this healthy soup recipe is made on the stovetop and can also be made in the Instant Pot or slow cooker!
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Eating soup is one of my favorite meals to eat in the winter! Even if I don't have a cold, I'm looking for a cozy bowl pretty much any time of the week!
This recipe is inspired by Ina Garten who makes a mean chicken noodle soup! I usually make this recipe in the Instant Pot and have included those instructions in the recipe card for your reference!
Once you try this recipe, be sure to try some of the other delicious and healthy soup recipes here like chicken enchilada soup (top with tortilla chips!), Tuscan kale and bean soup, pressure cooker Zuppa Toscana, chicken pastina soup, corn chowder, chili with vegetables, or these other 25 healthy chicken soups!
Why You'll Love This Recipe
- Bone broth chicken soup can be made on the stove top, in the Instant Pot or slow cooked in the Crock Pot. Refer to the recipe card for how to make it using different methods.
- Quick and easy weeknight meal that is perfect for chilly nights!
- Customizable: add in veggies that your family likes like zucchini or onions or keep it simple with celery and carrots.
- Simple ingredients and delicious to pair with some cornbread and salad for an easy meal.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Egg noodles: Use quinoa, rice or lentils for a variation. For a keto version, omit egg noodles.
- Organic chicken bone broth: The easiest way to make this soup is to use pre-made broth. You can also make a homemade version if you choose.
- Cooked chicken: Using rotisserie chicken is one of the easiest solutions for this recipe! You can also roast chicken in the oven or even use grilled chicken - this greek yogurt chicken would taste amazing in it! You could also use turkey for turkey noodle soup recipe!
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Heat olive oil over medium heat then add in carrots and celery. Saute until softening and slightly translucent, about 5 minutes.
- Add broth and allow soup to come to a boil then reduce heat and simmer on medium low for about 15 minutes.
- Add in noodles and cook for 10 minutes or until the noodles are al dente. Stir in shredded chicken and heat until warmed through.
- Top with chopped parsley and season with salt and pepper if desired. Serve hot.
Expert Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: Bone broth chicken soup may be made ahead and reheated. Note that the noodles will soak up broth so you may need to add additional broth upon reheating.
- Reheating: Reheat on the stovetop on in the microwave until heated through.
- Freezing: Allow soup to cool and then store in freezer-safe bags in the freezer for up to 3 months.
- Keto or paleo version: omit egg noodles.
Recipe FAQs
Yes, it is an easy swap in this recipe. It has delicious depth of flavor, collagen for protein and is all around super tasty.
There are various benefits, nutrients and more to consuming it. This resource from WebMD is very helpful in understanding all of the benefits.
Bone broth gives this this soup so much depth and flavor. I think it gives even more flavor than traditional broth.
Related Recipes
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Bone Broth Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 3 large carrots sliced
- 3 stalks celery sliced
- 64 oz chicken bone broth
- 16 oz egg noodles
- 2 cups cooked chicken Note: If cooking in the Instant Pot, use uncooked chicken or stir in cooked chicken at the end. See recipe card.
- salt to taste
- pepper to taste
- 2 tablespoon parsley chopped
Instructions
Stove Top Instructions
- Heat olive oil over medium heat then add in carrots and celery. Saute until softening and slightly translucent, about 5 minutes.1 tablespoon olive oil, 3 stalks celery, 3 large carrots
- Add broth and allow soup to come to a boil then reduce heat and simmer on medium low for about 15 minutes.64 oz chicken bone broth
- Add in noodles and cook for 10 minutes or until the noodles are al dente. Stir in shredded chicken and heat until warmed through.16 oz egg noodles, 2 cups cooked chicken
- Top with chopped parsley and season with salt and pepper if desired. Serve hot.salt, 2 tablespoon parsley, pepper
Instant Pot Directions
- Set Instant Pot to saute mode and heat up olive oil. Saute veggies for about 7-8 minutes. Add in UNCOOKED chicken.
- Add bone broth. Cook in Instant Pot on Manual mode for 8-10 minutes or until chicken is cooked.
- Allow Instant Pot to release naturally if possible. You can also use the quick release if you're short on time. Remove chicken to a side dish and shred. Return chicken to pot and mix.
- Turn Instant Pot to saute mode and add noodles. Let noodles cook on saute mode for an additional 7-8 minutes or until desired firmness.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: Bone broth chicken soup may be made ahead and reheated. Note that the noodles will soak up broth so you may need to add additional broth upon reheating.
- Reheating: Reheat on the stovetop on in the microwave until heated through.
- Freezing: Allow soup to cool and then store in freezer-safe bags in the freezer for up to 3 months.
- Keto or paleo version: omit egg noodles.
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