Gut Healing Chicken Bone Broth Soup (Easy Crockpot Recipe)

This gut healing chicken bone broth soup is warm, nourishing, and incredibly easy to make in the crockpot. It’s rich in collagen, minerals, and anti-inflammatory ingredients that support digestion, hormone health, and immune function.

Whether you’re dealing with bloating, inflammation, or simply want a comforting whole-food meal, this slow cooker soup is perfect for meal prep and gentle on the gut.

Naomi

Gut Healing Chicken Bone Broth Soup

A nourishing slow cooker chicken soup made with bone broth, vegetables, and anti-inflammatory herbs to support digestion and gut health.

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Prep Time 10 minutes mins

Cook Time 1 day d

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

• 1 Whole Organic Chicken
• 8-10 cups filtered water
• 5 medium carrots (divided)
• 6 stalks of celery
• 2 onions
• 3 cloves garlic
• 1 tbs apple cider vinegar
• 2 lemons
• 2 tbs dried thyme
• 2 tbs dried rosemary
• kosher or celtic salt
• pepper
• 2 Bay leaves
• 6 cups cooked white rice

optional add ins:

• ginger
• turmeric
• any fresh herbs on hand

Equipment

• crockpot

Method

 

Prep the broth

1. Before you go to bed at night, prep the broth. Take three of your carrots, three of your celery stalks, and 1 onion and slice into large chunks. Add to the bottom of your crockpot. Next, pat your chicken draw and add the whole chicken on top of your veggie chunks.
2. Add two of the garlic cloves, half of the rosemary and thyme, the apple cider vinegar, bay leaves, and about 2-3 tbs of salt into the pan. Fill with filtered water.
3. Set the crock pot on low and allow to cook for 8-10 hours. Cooking time will depend on how big your chicken is but you know the chicken is done when the meat is falling off the bone and the internal temperature throughout the whole chicken is 165F.
4. In the morning, take your chicken out of the crockpot and set it on a large plate. Let it cool for about 10 mins and then shred the meat from the bones. Place just the bones back in the crockpot. Shred the chicken meat, and set it aside to add back in later.
5. Let the bones and veggies continue to simmer on low until the later afternoon or evening.

Prep soup ingredients

1. Take the remaining 2 carrots, 3 stalks of celery, and 1 onion and dice. Heat a large skillet on the stove. Add the olive oil, and veggies. Stir until veggies are softened and then add in the other clove of minced garlic and remaining Tablespoon of rosemary, thyme, and sprinkle with salt and pepper. Saute until softened and lightly brown. Remove from the heat.
2. Add the diced veggies in a large bowl with the shredded chicken. Juice two lemons and add them on top of the mixture.
3. Once the broth has been simmering for 15-24 hours, place a strainer on top of the large bowl with the chicken and the veggies. Carefully pour the broth on top. Add in the cooked rice ad stir everything together. Taste and adjust the salt and extra seasonings as needed. Top with fresh herbs and almond flour crackers!

Notes

• This recipe makes 6 servings, making it perfect for meal prep. I usually freeze half of the soup for later — it freezes extremely well.
• Allow the soup to cool completely before transferring to airtight containers or freezer-safe bags.
• Store in the freezer for up to 3 months.
• To reheat, thaw overnight in the refrigerator or warm gently on the stovetop.
• You can add extra bone broth when reheating if you prefer a thinner soup consistency.