I’ve been making this Shredded Chicken Verde Bone Broth Soup recipe for years, and it honestly never gets old. It’s one of my favorite soup recipes I’ve created. And when someone so sweetly commented on the reel I shared of this soup on IG, saying this was one of the top 3 recipes I’ve put out there, it only further deepened my love and appreciation for this incredibly easy and tasty soup. Made with bone broth which offers all the healing benefits and packed with flavor from freshly squeezed lime and salsa verde, you just can’t go wrong. Better yet – this is an RGE OG recipe that is so nutritious and delicious, it was of course included in my 7-Day Added Sugar Detox, my best-selling nutrition-focused e-book (read more on that here).
This soup is as insanely good as it is easy to make. Promise! You’re going to love how fresh, simple and deliciously nourishing it is. Bone broth brings all the healing benefits and all the flavor. I love a bone broth-based soup because it provides a collagen boost, is high in protein and other nutrients like calcium + magnesium, and helps support hydration through its electrolyte content. My obsession with bone broth runs deep, but if you need more convincing, check out this blog post where I dive deeper into its health benefits.
Usually, I use @kettleandfire organic chicken bone broth – it’s so rich in flavor from slow-simmering bones and it just makes this soup so easy to make, and enjoy! But of course, any chicken bone broth will do (bonus points if it’s homemade!).
Aside from bone broth, the other two key ingredients in this recipe are of course the chicken and salsa verde. Organic chicken breast is a staple protein in my house. High in lean protein, chicken helps to support muscle growth and repair, which is especially helpful if you’re focusing on strength training or just working out in general. After all, health is wealth, right?!
Salsa verde is typically made from tomatillos, onion, jalapeño, lime and cilantro, making it a veggie-packed, healthful addition to the base of the soup. You can definitely make your own if you’d like, or pick up your favorite jar from the store. I always recommend closely reading the labels of any store-bought goods so you can be sure to avoid items that contain unnecessary added sugars, seed oils, and/or inflammatory ingredients. Moving on though… the combination of a refreshingly spicy salsa verde, flavorful bone broth and simply shredded chicken with fresh-squeezed lime – can you taste, and smell, the deliciousness yet?
Nothing beats the cozy vibes this Shredded Chicken Verde Bone Broth soup brings, especially when you whip up a batch on those cold winter days. It’s the easiest, best soup there is! My favorite trick is squeezing half a lime into the soup (+ fresh-chopped cilantro) while it finishes cooking, for the taste and incredible smell that’s bound to have everyone wandering into the kitchen. I’ve been such a soup girlie these days, I had to start a cozy seasonal soup series on my Instagram. If you love this one, you’ll be equally as obsessed with the rest. Make this super simple, super cozy, super flavorsome soup and let me know what you think – I can’t wait to hear!
INGREDIENTS YOU’LL NEED:
- Chicken breasts
- Extra-virgin olive oil or Avocado oil
- Salsa verde
- Organic chicken bone broth (I like Kettle & Fire)
- Lime, to squeeze + cut into wedges
- Fresh cilantro
- Ground pepper
- Red chili flakes
- Optional: tortilla chips
HOW TO MAKE SHREDDED CHICKEN VERDE BONE BROTH SOUP
Head a medium-sized pot over medium-low heat. Add oil. Once hot, add trimmed chicken breasts, and the entire jar of salsa. Cover the pot and cook on medium-low for 15 minutes.
Remove the chicken and place on a cutting board or plate. Using two forks or a hand mixer, shred the chicken.
Add bone broth to the pot, along with the shredded chicken, chopped cilantro, lime juice, and pepper. Lower heat, cover, and cook for an additional 10 minutes.
Serve with fresh cilantro, lime wedges, red chili flakes, sliced avocado, and tortilla chips, if using. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
RECIPE SUBSTITUTIONS & QUESTIONS
Feel free to make your own chicken bone broth and/or salsa verde, or, keep it simple and go the store-bought route – whatever you prefer! Homemade bone broth is typically made by simmering marrow-rich animal bones – like chicken, beef, or turkey – for hours, usually with a variety of vegetables and herbs. I usually go the store-bought route though to save time. Salsa verde is typically made from tomatillos, onion, jalapeño, lime and cilantro.
Option to serve over cooked rice, instead of with tortilla chips on the side, if you’d like to bulk up the soup a bit. You could also omit the cilantro if you’re not a fan, and of course there’s always the option to add some shredded cheese over top (I’m lactose intolerant so would opt for shredded hard goat cheese, but any cheese works!). Depending how spicy your salsa verde/soup is, feel free to add in a dash of hot sauce to bring up the heat level a bit.
IS IT BETTER TO USE CHICKEN STOCK OR BROTH FOR SOUP?
I’d say it’s a matter of personal preference, or just what’s available at your grocery store or what you may already have in your pantry at home. Typically, bone broth contains more vitamins, minerals, amino acids and other health-promoting nutrients per serving than soup stock, but either works. Bone broth, stock, broth – I get it, there’s so many options out there it’s hard to know what the difference is. I got you, though! I have a whole blog post on the differences between the three, check it out here.
WHAT TYPE OF PAN OR POT SHOULD I MAKE THIS SHREDDED CHICKEN VERDE SOUP IN?
Either stainless steel or cast-iron will work. Just make sure whichever pot or pan you use is wide and deep enough to fit all the ingredients. My biggest tip to ensure you avoid the chicken from sticking to either material is to let the oil heat first in the pan, and once the chicken is in, don’t move it until it’s had some time to cook through a bit.
SHOP THIS RECIPE:
LOOKING FOR MORE HEALTHY, HIGH-PROTEIN + SOUP RECIPES? TRY THESE:
Click here to watch the reel I made of this recipe 🙂
Shredded Chicken Verde Bone Broth Soup
- 2 organic chicken breasts
- 1 tbsp extra-virgin olive oil, or avocado oil
- 1 jar salsa verde
- 2-3 cups organic chicken bone broth, I like Kettle & Fire
- 1/2 lime, squeezed
- 1/2 lime, cut into wedges for garnish
- 1/2 cup fresh cilantro, chopped
- Ground pepper, to taste
- Avocado, sliced, to garnish
- 1/2 tsp Red chili flakes, to garnish
- Tortilla chips, to garnish
- Additional cilantro, to garnish
- Head a medium-sized pot over medium-low heat. Add oil. Once hot, add trimmed chicken breasts, and the entire jar of salsa. Cover the pot and cook on medium-low for 15 minutes.
- Remove the chicken and place on a cutting board or plate. Using two forks or a hand mixer, shred the chicken.
- Add bone broth to the pot, along with the shredded chicken, chopped cilantro, lime juice, and pepper. Lower heat, cover, and cook for an additional 10 minutes.
- Serve with fresh cilantro, lime wedges, red chili flakes, sliced avocado, and tortilla chips, if using. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.