Does Chicken Soup Have Glutamine? Exploring the Truth

December 4, 2025 •

4 min read

Over the past decade, interest in the amino acid glutamine has skyrocketed due to its potential benefits for gut health and the immune system. It's a common belief that traditional remedies like chicken soup are packed with this nutrient, but does chicken soup actually have glutamine?

Quick Summary

Chicken soup, especially bone broth, contains the amino acid glutamine, a critical nutrient for supporting intestinal and immune cell function. While the amount depends on preparation, specifically the simmering time, homemade versions offer a better source than processed canned varieties. It plays a vital role in maintaining gut barrier integrity and providing energy for immune cells.

Key Points

Source of Glutamine: Yes, chicken soup contains glutamine, a critical amino acid, especially when made from bone broth.
Method Matters: The concentration of glutamine is significantly higher in homemade soup or bone broth that has been simmered slowly and for a long duration.
Gut Health: Glutamine is a vital fuel for intestinal cells and helps maintain a healthy gut barrier, preventing intestinal permeability or "leaky gut".
Immune Support: It is a critical energy source for immune cells, supporting a healthy immune response, particularly during illness or stress.
Supplementation: You can increase the glutamine content by using a high-quality bone broth or, in certain cases, with a supplement, though food sources are generally sufficient for healthy individuals.

The Amino Acid Profile of Chicken Soup

It's a well-established fact that protein-rich foods, including chicken, are a primary dietary source of amino acids, which are the building blocks of protein. Glutamine, being the most abundant free amino acid in the human body, is naturally present in chicken meat and the resulting broth.

The process of making chicken soup, particularly bone broth, involves simmering chicken bones, marrow, and connective tissues for an extended period. This long, slow cooking process is key to extracting a wide array of amino acids, minerals, and other beneficial compounds from the chicken parts into the liquid. Beyond just glutamine, this process releases other important amino acids like glycine and proline, alongside collagen and gelatin, all of which contribute to the nutritional value of the soup.

The Difference Between Homemade and Canned Soup

While both homemade and canned chicken soup can contain glutamine, there's a significant difference in concentration and nutritional quality. Store-bought, canned soups often undergo high-heat processing and contain many added preservatives and sodium, which can diminish the natural amino acid content. Homemade soup, especially when made as a bone broth simmered for many hours, will naturally yield a far richer, more potent source of glutamine and other nutrients because the preparation method is specifically designed for maximum extraction.

How to Maximize Glutamine in Your Soup

To ensure your chicken soup is as rich in glutamine as possible, consider these techniques:

Use Bone-In Cuts: Opt for bone-in chicken thighs, drumsticks, or a whole chicken. The bones and connective tissues are excellent sources of amino acids like glutamine.
Add an Acidic Element: A splash of apple cider vinegar can help draw more minerals and amino acids, including glutamine, out of the bones and into the broth during simmering.
Simmer Low and Slow: Resist the urge to rush the process. Simmering on low heat for several hours allows for maximum extraction of nutrients.
Incorporate High-Glutamine Ingredients: Add other glutamine-rich foods to your soup. While chicken is a great start, combining it with vegetables like cabbage or leafy greens can provide a boost.
Enhance with Fresh Herbs: Fresh herbs not only add flavor but often contain vitamins that support overall health, creating a more potent recovery food.

The Benefits of Glutamine for Health

Glutamine is considered a “conditionally essential” amino acid, meaning that while the body can produce it, certain situations—like illness, injury, or intense stress—increase the body's demand beyond what it can produce. This is one of the key reasons chicken soup, often prescribed for those feeling unwell, is so beneficial. Glutamine supports several critical bodily functions:

Gut Health and Barrier Function: Glutamine is a primary fuel source for the cells lining the intestines. It helps maintain the intestinal barrier, preventing what is commonly known as “leaky gut,” where toxins and bacteria can pass into the bloodstream. For individuals with a compromised gut lining, glutamine is essential for repair and recovery.
Immune System Support: As a vital fuel for immune cells like lymphocytes and macrophages, adequate glutamine levels are necessary for a proper immune response. During periods of stress or illness, the body's demand for glutamine increases, and insufficient levels can suppress immune function.
Cell Repair and Recovery: After major surgery, burns, or trauma, glutamine can aid in tissue repair. It plays a role in nucleotide biosynthesis, which is crucial for the rapid replication of cells, including those in the gut lining.

Homemade vs. Commercial Chicken Soup: A Comparison


Feature	Homemade Chicken Soup (especially bone broth)	Commercial/Canned Chicken Soup
Glutamine Content	Higher, thanks to long simmering of bones and connective tissue.	Potentially lower, due to high-heat processing and shorter cooking times.
Nutrient Richness	Higher concentration of minerals, collagen, and amino acids.	Varies widely; often contains fewer naturally occurring nutrients.
Processing	Minimal processing, controlled ingredients, and no artificial additives.	Heavily processed, with preservatives, flavor enhancers, and high sodium.
Flavor Profile	Deeper, richer, and more complex flavor.	Often has a more artificial or one-dimensional flavor.
Sodium Control	Full control over sodium content.	Typically high in sodium, making it less ideal for many diets.
Cost	Can be more economical, especially when using leftover ingredients.	Generally inexpensive for a quick, convenient meal.

Can You Add More Glutamine to Your Soup?

Yes, beyond the simmering process, you can further enhance the glutamine content. The simplest and most direct method is to use a high-quality chicken bone broth as the base of your soup, as these are typically simmered for 24+ hours to maximize nutrient extraction. You can also choose to add a glutamine powder supplement to your finished soup, though for most healthy individuals, getting it from whole food sources is sufficient. However, in times of significant stress, illness, or for high-performance athletes, supplementation can be a consideration. As always, consult a healthcare professional before adding new supplements to your diet.

Conclusion

So, does chicken soup have glutamine? The answer is a resounding yes, but the quality and concentration of this crucial amino acid depend heavily on how the soup is prepared. Homemade bone broth, slow-simmered with quality chicken parts, is the most reliable and potent source, far surpassing the nutritional value of most commercial canned options. By focusing on proper preparation, you can ensure that your comforting bowl of chicken soup is not only delicious but also a powerful remedy for supporting your gut and immune health. The glutamine within provides essential fuel for your body's most vital repair and recovery systems, justifying its long-held reputation as a healing food.

For more information on the intricate metabolic roles of glutamine, particularly concerning immune function, consider exploring scholarly reviews such as the one published in the Proceedings of the Nutrition Society.

Frequently Asked Questions

Glutamine is the most abundant amino acid in the body, serving as a building block for proteins. It is a critical fuel source for immune and intestinal cells, helps maintain the gut barrier, and is vital for immune function, especially during times of illness or stress.

Yes, homemade chicken soup, particularly when made as a bone broth simmered for many hours, typically contains a much higher concentration of natural glutamine and other beneficial nutrients than most commercial canned versions.

Simmering bone-in chicken cuts and connective tissues over a low heat for an extended period, as in bone broth, allows for maximum extraction of amino acids and minerals, including glutamine. High-heat, fast-cooking methods may result in lower yields.

Yes. To maximize glutamine, use bone-in chicken and simmer slowly. You can also add other glutamine-rich ingredients like cabbage or leafy greens. Some people add glutamine powder, but this is usually only necessary for individuals with high demands due to serious illness or intense athletic training.

Yes, glutamine is a key nutrient for the cells that line the intestines. It helps to support the integrity of the gut barrier, which can help protect against and repair issues like leaky gut syndrome.

Using bone-in chicken parts, such as a whole chicken, bone-in thighs, or legs, is more effective for creating a glutamine-rich broth than using boneless, skinless chicken breast. The bones and connective tissues are where a significant portion of the glutamine is sourced.

Glutamine is indeed one reason chicken soup is beneficial for the immune system. It provides a key fuel source for immune cells. When sick, the body's demand for glutamine increases, and consuming it can help support a robust immune response.