There is nothing better than a big bowl of hearty soup on a cold day! I never get tired of chicken soup and this version is full of nourishing veggies and collagen-rich bone broth. I say “homemade”, which it is…because I made it. At home. But I cannot take credit for roasting the chicken or making homemade broth. 🙂

The best part about this recipe is the fact that it’s quick and you can use whatever you have on hand! I use a “naked” rotisserie chicken from Whole Foods because it’s the only brand (that I am aware of) that does not have any additives or gluten. Surprisingly enough, many of the rotisserie chickens you find at your local grocery stores are loaded with a bunch of crap- steer clear of them and READ your LABELS!

I used frozen kabocha squash from Trader Joe’s in this version, but feel free to use butternut squash or sweet potatoes – again…whatever you have on hand. I also didn’t have an onion so I made up for that with a few extra dashes of onion powder, but feel free to throw one in when you are sauteing the veggies.

In terms of broth, I like Bonafide Provisions which can be found in the freezer section of Mom’s Organic Market and Whole Foods. This soup is sure to warm you from the inside out!

And yes – this is also Whole30 friendly!

Quick Homemade Chicken Soup

A gut-healing soup filled with nourishing veggies and collagen-rich bone broth.
5 from 1 vote
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Ingredients

  • 1 tbsp olive oil, extra virgin
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2-3 cups shredded cooked chicken
  • 8 cups bone or chicken broth, I like Bonafide Provisions but you can use whatever you have on hand
  • 1 package frozen kabocha squash, Trader Joe's, you can sub in sweet potato cubes or butternut squash or whatever veggies you have on hand.
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp cracked pepper
  • 1 cup spinach, optional

Instructions
 

  • Heat olive oil in a large dutch oven or pot over medium heat. Add veggies (carrots, celery, squash) and salt/spices. Saute for about 5 minutes until the veggies begin to soften. Add the broth and bring to a boil.
  • Shred your chicken and add to the pot. Simmer on low for 20-30 minutes. Enjoy!

Notes

If you're using a rotisserie chicken that's been in the fridge, I suggest cooking it in a 400 degree oven for 15 minutes to make it easier to shred!

Nutrition

Calories: 195kcal, Carbohydrates: 7g, Protein: 20g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 53mg, Sodium: 2403mg, Potassium: 773mg, Fiber: 2g, Sugar: 2g, Vitamin A: 6238IU, Vitamin C: 39mg, Calcium: 77mg, Iron: 3mg