I’ve been making this Shredded Chicken Verde Bone Broth Soup for years and it never gets old. It’s one of my favorite soup recipes — simple, nourishing, and full of bright flavor. Made with bone broth for added nutrients, fresh lime and salsa verde for brightness, this soup comes together quickly and keeps well. It’s a longtime recipe I include in my nutrition-focused resources because it’s both healthy and satisfying.
HEALTHY & MOUTHWATERINGLY GOOD
This soup is as easy as it is delicious. Bone broth adds depth of flavor and nutrition — collagen, protein, and minerals like calcium and magnesium — and its natural electrolytes help support hydration. I usually use a rich, slow-simmered chicken bone broth, but any good-quality chicken broth or homemade bone broth will work.
The combination of savory bone broth, tangy salsa verde, shredded chicken and a squeeze of lime makes a bright, nourishing bowl that’s perfect for weeknights or meal prep. It’s comforting without being heavy and comes together with minimal hands-on time.
THE BEST SALSA VERDE
The other stars of this recipe are the chicken and the salsa verde. I use organic chicken breasts for a lean, high-protein base. Salsa verde — typically made from tomatillos, onion, jalapeño, lime and cilantro — brings a fresh, slightly spicy flavor that pairs perfectly with bone broth. You can make salsa verde at home or choose a jarred version; if buying prepared, check labels for unnecessary added sugars or seed oils.
When combined with fresh-squeezed lime and chopped cilantro, the flavors are bright and layered: a little spicy, a little tangy, and deeply comforting from the broth. It’s a reliable pantry-to-table meal that’s great when you want something quick and wholesome.
SOUPER COZY
This soup is ideal for cozy evenings — especially on chilly days. My favorite finishing touch is squeezing half a lime into the pot and adding a handful of fresh cilantro as it finishes cooking. The aroma is irresistible and the lime lifts the whole bowl. Serve with avocado slices, red chili flakes, and tortilla chips or over rice if you want a heartier meal.
INGREDIENTS YOU’LL NEED:
- Chicken breasts
- Extra-virgin olive oil or avocado oil
- Salsa verde
- Organic chicken bone broth (or good-quality chicken broth)
- Lime, for juice and wedges
- Fresh cilantro
- Ground pepper
- Avocado, for garnish
- Red chili flakes
- Optional: tortilla chips or cooked rice
HOW TO MAKE SHREDDED CHICKEN VERDE BONE BROTH SOUP
1. Heat a medium pot over medium-low heat and add the oil. When hot, add trimmed chicken breasts and the entire jar of salsa verde. Cover and cook on medium-low for 15 minutes.
2. Remove the chicken and place on a cutting board or plate. Shred the chicken using two forks or a hand mixer.
3. Add bone broth to the pot, then return the shredded chicken. Stir in chopped cilantro, lime juice, and pepper. Lower the heat, cover, and simmer 10 more minutes to combine flavors.
4. Serve garnished with additional cilantro, lime wedges, red chili flakes, avocado slices and tortilla chips, if desired. Store leftovers in an airtight container in the refrigerator for 3–4 days.
RECIPE SUBSTITUTIONS & QUESTIONS
You can make the bone broth and salsa verde from scratch or use store-bought options for convenience. Homemade bone broth is typically simmered from marrow-rich bones with vegetables and herbs for hours, but a high-quality store-bought bone broth is a great time-saver.
If you want a heartier bowl, serve the soup over cooked rice. Omit cilantro if you don’t like it, or add a sprinkle of shredded cheese if you prefer. For more heat, add hot sauce or extra chili flakes. Adjust toppings and sides to suit dietary needs and taste.
IS IT BETTER TO USE CHICKEN STOCK OR BROTH FOR SOUP?
Either works — choose what you prefer or what you have on hand. Bone broth tends to be richer in minerals and amino acids due to long simmering of bones, but stock or broth will still make a flavorful soup. Use the option that fits your taste and nutrition goals.
WHAT TYPE OF PAN OR POT SHOULD I MAKE THIS SOUP IN?
A medium to large stainless steel or enameled cast-iron pot works well. Choose a pot wide and deep enough to hold the broth and chicken. Heat the oil before adding the chicken and avoid moving the chicken immediately so it sears slightly and doesn’t stick.
LOOKING FOR MORE HEALTHY, HIGH-PROTEIN SOUP RECIPES? TRY THESE:
Crockpot Pot Roast
Sausage, White Bean & Kale Soup
One Pan Lasagna Skillet
Loaded Baked Potato Soup
Crispy Hot Honey Chicken Caesar Salad
Click here to watch the reel I made of this recipe 🙂
Shredded Chicken Verde Bone Broth Soup
Ingredients
- 2 organic chicken breasts
- 1 tbsp extra-virgin olive oil or avocado oil
- 1 jar salsa verde
- 2-3 cups organic chicken bone broth
- 1/2 lime, squeezed
- 1/2 lime, cut into wedges for garnish
- 1/2 cup fresh cilantro, chopped
- Ground pepper, to taste
- Avocado, sliced
- 1/2 tsp Red chili flakes
- Tortilla chips
- Additional cilantro
Instructions
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Heat a medium pot over medium-low heat. Add oil. Once hot, add trimmed chicken breasts and the entire jar of salsa verde. Cover and cook on medium-low for 15 minutes.
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Remove the chicken and shred it using two forks or a hand mixer.
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Add bone broth to the pot, return the shredded chicken, and stir in chopped cilantro, lime juice, and pepper. Lower heat, cover, and cook 10 more minutes.
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Serve with cilantro, lime wedges, red chili flakes, sliced avocado, and tortilla chips if desired. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.