Chicken Bone Broth Soup Recipe

You’ve probably all heard by now the health benefits of bone broth. It’s packed with important vitamins and minerals, can help fight inflammation, has been shown to improve joint health as well as benefit the digestive system. The list goes on. 

This recipe for Chicken Bone Broth Soup uses homemade bone broth and vegetables. It’s a simple and healthy soup that can be made in the Instant Pot, slow cooker, or on the stove top. You can easily freeze this recipe for meal prep or a quick, healthy, family dinner.

Where’s the recipe?

I like to give my readers detailed instructions, helpful tips and healthy eating plan information. If you’d like to skip past all that, you can scroll to the bottom of this page where you’ll find the easy to print recipe for Chicken Bone Broth Soup.

Ingredients in Bone Broth Soup

• Bone broth: Making your own bone broth is easy! See this post for my homemade crock pot bone broth recipe.
• Mushrooms: mushrooms are a rich, low calorie source of fiber, protein, and antioxidants.
• Zucchini: zucchini is another low calorie, high fiber vegetable that tastes delicious in this soup!
• Onion: onions contain antioxidants and can help fight inflammation.

Instant Pot Directions

1. Start with this easy bone broth recipe.
2. Slice the mushrooms & zucchini, dice the onion.
3. Put all ingredients into your Instant Pot.
4. Close the lid to your pot and turn the pressure valve to “sealing”. 
5. Cook on high pressure for 3 minutes, then let the pressure release naturally.

Crock Pot Directions

1. Use this slow cooker bone broth recipe for your base.
2. Slice the mushrooms & zucchini, dice the onion.
3. Put all ingredients into your slow cooker on low and set the cooking time for 4 hours.

Stove Top Directions

1. In a large stock pot, add in this base recipe for bone broth.
2. Slice the mushrooms & zucchini, dice the onion, then add them to the stockpot.
3. Allow your soup to simmer for 30 minutes, then serve.

Recipe Tips

• This recipe freezes great! For quick meals I suggest freezing in small batches.
• For easy storage, pour your soup into wide-mouth mason jars (one jar will hold two servings of soup) which will keep for about 2 weeks in the refrigerator.
• I love these wide mouth funnels for mess-free pouring.
• You can add noodles or chicken to this recipe to bulk it up a bit. I would add them cooked, during the last part of the cooking process for Crockpot prep, or after the natural release is done on the Instant Pot prep!
• Be sure to adjust your points or container counts if you make any changes to the original recipe.

Healthy Eating Plans

This recipe makes 4 servings

21 Day Fix

Entire recipe: 5 green containers
Per Serving: 1 1/4 green containers, 1/2 red containers (I don’t count this, but technically 2 cups of chicken broth is 1/2 R)

2B Mindset

This is a great recipe for 2B Mindset, as it is mainly vegetables. There is some protein in this recipe as well, but you can add chicken to it if you’d like to bump up your protein. If you’re making this for lunch you could add some whole wheat noodles if you like. See notes in recipe tips for these add-ins.

Weight Watchers

2 cups of broth and all the veggies you’d like is just 2 points on the 2023 Plan or 1 point per plan for myWW: 1 Blue Plan Point | 1 Green Plan Point | 1 Purple Plan Point

More healthy soup recipes

• Healthy Egg Drop Soup with Chicken
• Homemade Turkey Carcass Soup Recipe
• Homemade and Healthy Cream Of Mushroom Soup
• Healthy Stuffed Pepper Soup
• Rotisserie Chicken Soup

5 from 4 ratings

click the stars to rate!

Chicken Bone Broth Soup Recipe

Created by: Becca Ludlum

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Approximate Serving Size: 2 Cups

Servings 4 Servings

Print

Pin

Rate

This Chicken Bone Broth Soup recipe is a family favorite! It's filled with vegetables, vitamins and minerals, and feel good power.

Equipment

• Instant Pot 6 qt
• Crockpot
• Stock Pot

Ingredients 

• ▢ 2 cups mushrooms sliced
• ▢ 2 cups zucchini sliced
• ▢ 1 cup onion diced
• ▢ 2 quarts bone broth see post for link to recipe

Instructions

Instant Pot:

• Slice the mushrooms & zucchini, dice the onion. 2 cups mushrooms 2 cups zucchini 1 cup onion
• Put vegetables and bone broth into your Instant Pot. 2 quarts bone broth
• Close the lid to your pot and turn the pressure valve to “sealing”.
• Cook on high pressure for 3 minutes, then let the pressure release naturally.

Crockpot:

• Slice the mushrooms & zucchini, dice the onion.
• Put vegetables and bone broth into your slow cooker and cook on low for 4 hours.

Stove top:

• In a large stock pot, add the base recipe for bone broth.
• Slice the mushrooms & zucchini, dice the onion, and add them to your stock pot.
• Allow your soup to simmer for 30 minutes, then serve.

Notes

21 Day Fix:

Entire recipe: 5G

Per serving: 1 1/4G, 1/2R

Weight Watchers: 1 Blue Plan Point | 1 Green Plan Point | 1 Purple Plan Point

2B Mindset: Great for lunch or dinner!

Recipe Tips

• This recipe freezes great! For quick meals I suggest freezing in small batches. 
• For easy storage, pour your soup into wide-mouth mason jars (one jar will hold two servings of soup) which will keep for about 2 weeks in the refrigerator. 
• I love these wide mouth funnels for mess-free pouring.
• You can add noodles or chicken to this recipe to bulk it up a bit. I would add them cooked, during the last part of the cooking process for Crockpot prep, or after the natural release is done on the Instant Pot prep! 
• Be sure to adjust your points or container counts if you make any changes to the original recipe.

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Protein: 19g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 188mg | Potassium: 372mg | Fiber: 1g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 15.1mg | Calcium: 19mg | Iron: 0.6mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum