Bone Broth-Based Chicken Soup with Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply nourishing soup featuring simmered chicken and root vegetables in a rich, savory bone broth base. This American-inspired Whole30 recipe (gluten-free, dairy-free), ready in about 70 minutes, pairs chicken thighs, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 265 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 6 American cuisine 265 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs chicken thighs in a large pot. Add 2 cups chopped carrots, 2 chopped celery stalks, 3 minced garlic cloves, 1 tsp thyme, 1 tsp sea salt, and 1/2 tsp black pepper. Pour in 4 cups bone broth to cover ingredients.
  2. Step 2: Bring to a gentle simmer over medium heat, then reduce heat to low. Cover and cook for 45 minutes until chicken is tender and flavors meld.
  3. Step 3: Remove chicken thighs with a slotted spoon. Shred chicken meat and return to the pot. Simmer uncovered for 10 minutes to thicken slightly, adjusting salt and pepper to taste. Serve hot with extra thyme.

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