collagen soup is my go-to when the weather turns chilly and I want something that feels like a hug in a bowl. If you’ve had a long day, this is the kind of dinner that eases you into the evening. It’s simple, soothing, and honestly kind of magical for your joints and skin. I make a big pot on Sunday, then sip or cook with it all week. Think rich flavor, soft chicken, and a silky texture that warms you from the inside. Let’s make your kitchen smell like comfort tonight. 
What is Bone Broth?
Bone broth is a long-simmered liquid made from animal bones and connective tissue, usually with a handful of vegetables and a splash of acid to help draw out the good stuff. It’s not the same as a quick stock. Bone broth goes low and slow to extract collagen and minerals, which gives it that jelly-like wobble in the fridge and a deeply satisfying sip when warm.
When you simmer chicken bones for hours, collagen breaks down into gelatin. That’s what makes a mug of broth feel body-warming and slightly silky on your tongue. If you’ve ever chilled a pot and it set up like jello, that’s a great sign you did it right.
Why collagen matters
Collagen supports healthy joints, hair, skin, and nails. While I’m not here to make big health claims, I can tell you from experience that a cup of collagen-rich broth in the afternoon keeps me full and steady, especially on busy workdays. It’s also a fantastic base for simple soups. If you like bright and comforting bowls, try turning some of your broth into a lemony classic like avgolemono soup for a fresh twist.
“I started making a weekly pot of broth last winter and noticed I craved it after long runs. It’s cozy, clean, and feels like real food doing real work.”
All this to say, if you’re building your own collagen soup routine, bone broth is your foundation. Keep it simple, keep it slow, and let the bones do the work. 
Key Ingredients & Best Chicken Parts to Use
You can make broth from any chicken bones, but some parts are naturally richer in collagen. If you’ve only used breast meat for soups in the past, this is a great chance to grab different cuts and see the difference in texture and richness.
Best chicken parts for collagen
- Chicken feet: top tier for collagen and gelatin.
- Wings, wing tips, and drumettes: lots of connective tissue, great flavor.
- Backs, necks, and carcasses: your butcher might have these for a steal.
- Thigh bones: meaty and flavorful if you want a broth that doubles as dinner.
Supporting cast that makes broth sing:
- Onion, carrot, celery: the classic trio for sweetness and depth.
- Garlic: adds warmth, especially nice in the colder months.
- Apple cider vinegar: a spoonful helps pull minerals from the bones.
- Bay leaves, peppercorns, parsley: simple herbs that don’t overpower.
- Salt: season lightly during cooking, then adjust at the end.
Want a little anti-inflammatory boost in your pot or just another cold-weather favorite to try next? My family loves this golden favorite too: anti-inflammatory turmeric chicken soup. It’s bright, cozy, and plays nicely with a collagen-rich base.
With this combo, you’ll pull a naturally rich, sippable broth that makes the perfect collagen soup for weeknights. 
How to Make Collagen Chicken Bone Broth
Stovetop, slow cooker, or pressure cooker
There are a few ways to get to that silky finish. The method you choose depends on time and equipment. The flavor and texture will be lovely either way if you keep the heat gentle and give it time.
- Prep the bones: If you’re using raw bones, roast them at 425°F for about 30 minutes until browned. This adds a deeper, roasty flavor. If you have a rotisserie carcass, you can skip roasting.
- Load the pot: Add bones to a large stockpot, slow cooker, or pressure cooker. Toss in onion halves, a cut carrot, a celery rib, a few garlic cloves, bay leaves, and a few peppercorns. Add 1 to 2 tablespoons apple cider vinegar and cover with cold water by about 2 inches.
- Simmer gently: Bring to a bare simmer, then keep the heat low. Skim any foam on top during the first half hour. For stovetop, plan for 10 to 12 hours, up to 18 for extra richness. For a slow cooker, 12 to 18 hours on low. For a pressure cooker, 2 to 3 hours on high pressure, natural release.
- Strain and cool: Remove solids with a spider or tongs, then strain through a fine mesh sieve. Cool quickly by setting the pot into an ice bath in the sink. Refrigerate overnight. The fat will rise and solidify on top if you want to remove it.
- Season to taste: Warm a portion, then salt until it comes alive. Keep the rest in jars for up to 5 days in the fridge or freeze for up to 3 months.
From here, you can sip it straight or turn it into a cozy dinner. Ladle over noodles and shredded chicken for a simple bowl, or make a classic at-home favorite like classic chicken noodle soup with egg noodles. If you’re after that super comforting vibe, keep some extra broth on hand to thin out leftovers and make them feel new again.
If you’re wondering about food safety, keep the broth below a gentle simmer, cool it promptly, and store in clean containers. I like to freeze in 1 to 2 cup portions so weeknight soup is always minutes away. This is the base for my collagen soup ritual on cold nights.
Tips and Tricks
Don’t rush the simmer. Collagen needs time to break down. A slow bubble beats a rolling boil every time. If heat is too high, you’ll get cloudy broth and can lose that smooth mouthfeel.
Add vinegar at the start. It’s a tiny step with big payoffs for extracting minerals and collagen. You won’t taste it once everything simmers down.
Roast for depth if you want a darker, richer broth. Roasting bones and onions adds an almost caramel-like note that makes the finished broth feel more robust.
Use the freezer. Save onion peels, parsley stems, and chicken bones in a bag until you’ve got enough for a pot. It’s budget-friendly and lets you make this often.
Adjust salting at the end. Your broth will reduce a bit as it simmers. Season lightly early, then taste and finish with salt when you warm a serving.
Make it dinner. Stir in cooked rice, add leafy greens, or drop in a handful of noodles. When I want something heartier, I pair a steamy mug with a rustic bowl like cozy Italian sausage and potato soup for the table. It makes a balanced spread that everyone can personalize.
One more tip if you want extra gelatin: include a few chicken feet or wing tips. It might sound unusual, but it’s the secret to a broth that sets beautifully and gives your collagen soup that luxurious, silky body.
How to Use and Serve
Simple serving ideas
My favorite way to serve this is in a big mug with a pinch of flaky salt and a squeeze of lemon. If I have ginger, I’ll grate a little right in. When I want a fuller meal, I add leftover shredded chicken, a handful of cooked noodles, and some quick veggies like baby spinach or thawed peas.
Here are a few easy twists that keep it exciting all week. Add a spoon of miso and a drizzle of sesame oil for a cozy umami bowl. Stir in chopped tomatoes and basil for something bright and fresh. Toss in rice, corn, and a squeeze of lime for a light, sunny vibe. Your broth will happily carry almost any flavor.
Use it as a base for fast soups on busy nights. If you love keeping your meal plan stocked with comforting options, bookmark favorites like cozy wonton soup or even build a noodle bowl with dumplings and greens. When I’m craving a nourishing cozy bowl without fuss, I stick to the basics and let the broth shine. That’s the beauty of a well-made collagen soup — it’s good all by itself.
And if you want another flavor profile to rotate through your week, try pairing your broth days with a hearty classic. A lot of folks tell me they alternate this with a bean-based dinner for fiber and contrast. If that sounds like you, keep an eye on your spice blends and toppings so everything stays balanced and satisfying.
A warm bowl waiting for you
You’ve got everything you need to make a pot that’s rich, soothing, and full of goodness. This is my collagen soup blueprint for quiet nights at home, and it’s flexible enough to fit any schedule. If you’re curious about other collagen-rich combos, you might also enjoy the method in this comforting recipe from Tiffy Cooks: Collagen-Packed Pork Ribs and Chicken Feet Soup – Tiffy Cooks. Make a batch, sip it slow, and turn leftovers into easy dinners all week. I can’t wait to hear how your kitchen smells when it’s simmering away. 
Print
Collagen Chicken Bone Broth
- Total Time: 750 minutes
- Yield: 8 servings 1x
- Diet: Paleo
Description
A soothing and collagen-rich broth perfect for sipping or as a base for soups, ideal for cold weather.
Ingredients
- 4 lbs chicken bones (feet, wings, thighs, or carcasses)
- 2 onion halves
- 1 carrot, cut
- 1 celery rib, cut
- 4–6 garlic cloves
- 2 bay leaves
- 1 tsp whole peppercorns
- 1–2 tbsp apple cider vinegar
- Cold water
- Salt, to taste
Instructions
- Roast raw bones at 425°F for 30 minutes for depth of flavor (skipped for rotisserie carcass).
- Add bones, onion, carrot, celery, garlic, bay leaves, peppercorns, and vinegar to a pot and cover with cold water by 2 inches.
- Bring to a bare simmer and maintain low heat, skimming foam for the first half-hour.
- Simmer stovetop for 10-12 hours or a slow cooker for 12-18 hours on low, or use a pressure cooker for 2-3 hours on high pressure.
- Strain the broth through a fine mesh sieve and allow to cool.
- Refrigerate overnight and remove solidified fat if desired.
- Season to taste before serving.
Notes
Add leftovers or noodles to create a heartier meal. Can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 720 minutes
- Category: Soup
- Method: Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 0g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg