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Quick Homemade Chicken Soup

A gut-healing soup filled with nourishing veggies and collagen-rich bone broth.
Course Soups/Stews
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 195kcal
Author Mary Smith

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
  • ½ 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