Go Back

Chicken Vegetable Bone Broth Soup

Servings: 4


  • 1/2 Onion
  • 2 tbsp Garlic
  • 3 Ribs of Celery
  • 2 cup Carrots
  • 1 cup Parnsips
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tbsp Lemon Juice
  • 8 cup Bone Broth (could sub chicken stock) Or 7 cups broth, 1 cup water
  • Salt and pepper to taste
  • Chicken (optional)
  • Noodles (optional)


  • Saute onion and garlic until fragrant. Add vegetables and saute 4-5 minutes.
  • Add your liquids as well as seasonings and bring to a boil.
  • Add shredded chicken if you like, then reduce to a covered simmer for at least 20 minutes or up to a few hours.
  • Serve immediately or store in the refrigerator!
  • If you would like to add noodles to this soup, I recommend making and storing them separately or adding more broth/water as they will absorb some of your base.