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Shredded Chicken Bone Broth Oatmeal

Berries, cinnamon, protein powder, and peanut butter have always been the classic oatmeal ingredients. But what about using up last night’s leftover shredded chicken and spinach for your breakfast oats instead?

Sure, bone broth chicken oatmeal may not sound like your typical oatmeal combination. However, we’re convinced once you taste the first bite of these surprisingly addictive flavors, you’ll be loading up on greens, eggs, and bone broth for your oat toppings instead. It’s a refreshing change from sweet fruits and maple syrup—you may just become a savory oatmeal convert.

This shredded chicken bone broth oatmeal is made with just eight ingredients, which are probably already in your fridge and spice cabinet (savory oats are always a good reason to bust out the paprika).

As far as health benefits go, this savory oatmeal recipe is protein-rich and loaded with fiber, essential for keeping your energy levels stable and your tummy full until lunchtime. The fiber found in oats also supports gut health by encouraging regularity and acting as a prebiotic to feed healthy gut bacteria.

With only 15 minutes required from start to finish, this shredded chicken oatmeal is also ideal for mornings when you’re short on time (assuming you have the shredded chicken prepared and spinach pre-washed and chopped). The only prep work you’ll have to do is make a mirepoix—a fancy name for chopped onion, celery, and carrots—which can also be done in minutes the night before.

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Shredded Chicken Bone Broth Oatmeal

Use last night’s leftover chicken to make this delicious savory shredded chicken oatmeal. Protein-rich, only 8 ingredients, and ready in 15 minutes. 

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Jack Meredith


  • 1 cup Kettle & Fire Chicken Bone Broth
  • 1/2 cup mirepoix (chopped onion, celery, and carrots)
  • 1 cup baby spinach firmly packed
  • 1/2 cup shredded chicken
  • 1 large egg beaten
  • 1/3 cup oats
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon paprika
  • Japanese rice seasonings (optional)


  1. In a small saucepan, heat up bone broth over high heat. Add mirepoix and bring to a boil.

  2. Stir in baby spinach, followed by the chicken. Pour the beaten egg into the pan, stirring constantly for a few seconds. Remove from heat immediately.

  3. Stir in oats and cover; let it sit for 5 minutes.

  4. Uncover and season with salt, pepper and paprika. Enjoy!

About the Author

Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here:

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