Easy Shredded Chicken Verde Bone Broth Soup - 30-Minute Meal

This soup starts with a base of rich bone broth, which adds depth and nutrients. The verde sauce brings a bright, tangy kick that balances the richness.

You'll need about 10 minutes to prep and 30 to cook. It's forgiving if you need to swap an ingredient or two.

Leftovers taste even better the next day as the flavors meld together.

About the Ingredients

2 tbsp olive oil

Use any neutral oil you have. Avocado or vegetable oil works too.

1 onion, diced

White or yellow onion both work. Shallots are a good swap if you're out.

3 cloves garlic, minced

Fresh is best, but 1 tsp garlic powder works in a pinch.

1 lb (450g) boneless, skinless chicken thighs

Thighs stay juicier than breasts, but either works. Shred after cooking.

4 cups (1L) chicken bone broth

Store-bought or homemade. Regular broth is fine if you don't have bone broth.

1 cup (240ml) verde sauce

Store-bought saves time, or blend tomatillos, jalapeños, and cilantro.

1 tsp ground cumin

Adds warmth. Swap with coriander if needed.

Salt and pepper to taste

Season in layers as you cook.

Frequently Asked Questions

Step-by-Step Instructions

1. Sauté aromatics

Heat oil in a pot over medium. Add onion and garlic, cooking until soft, about 5 minutes.

2. Brown chicken

Push aromatics aside, add chicken thighs. Cook 3 minutes per side until golden.

3. Add liquids

Pour in bone broth and verde sauce. Stir to combine, scraping any browned bits.

4. Simmer

Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes until chicken is tender.

5. Shred chicken

Remove chicken, shred with forks, then return to pot. Stir in cumin, salt, and pepper.

6. Adjust seasoning

Taste and add more salt or pepper if needed. Serve warm.

Tips & Tricks

• Shred the chicken while it's warm—it's easier and stays juicier.
• Taste the broth before adding salt; some bone broths are already salty.
• If the soup is too thick, add a splash of water or more broth.

Delicious Variations

• Add black beans and corn for a heartier version.
• Swap chicken for turkey or pork, adjusting cook time as needed.
• Stir in spinach or kale at the end for extra greens.

How to Store SHREDDED CHICKEN VERDE BONE BROTH SOUP

This soup is a weeknight lifesaver—simple, nourishing, and full of flavor. Give it a try tonight.

Easy Shredded Chicken Verde Bone Broth Soup – 30-Minute Meal

A hearty, flavorful soup with tender shredded chicken, tangy verde sauce, and nourishing bone broth. Ready in under an hour.

10 minPrep time30 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb (450g) boneless, skinless chicken thighs
• 4 cups (1L) chicken bone broth
• 1 cup (240ml) verde sauce
• 1 tsp ground cumin
• Salt and pepper to taste

📋 Instructions

1. 1Sauté aromatics — Heat oil in a pot over medium. Add onion and garlic, cooking until soft, about 5 minutes.
2. 2Brown chicken — Push aromatics aside, add chicken thighs. Cook 3 minutes per side until golden.
3. 3Add liquids — Pour in bone broth and verde sauce. Stir to combine, scraping any browned bits.
4. 4Simmer — Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes until chicken is tender.
5. 5Shred chicken — Remove chicken, shred with forks, then return to pot. Stir in cumin, salt, and pepper.
6. 6Adjust seasoning — Taste and add more salt or pepper if needed. Serve warm.

👨🍳 Chef's Note: If you're short on time, use a store-bought rotisserie chicken. Just skip the browning step.

Servings: 4

Cuisine: Mexican-inspired

Course: Soup

Simple RecipesCooker10 minutes30 minutes40 minutes

Nutrition (per serving): 285 kcal · 22g protein · 12g carbs · 9g fat