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+ servings

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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  • 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


  • 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!


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!


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