Bone Broth-Based Chicken Soup with Root Vegetables
A deeply nourishing soup featuring simmered chicken and root vegetables in a rich, savory bone broth base. This american-inspired whole30 (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.
Ingredients
- 2 lbs chicken thighs
- 2 cups carrots
- 2 stalks celery
- 4 cups bone broth
- 3 cloves garlic
- 1 tsp thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Bone Broth-Based Chicken Soup with Root Vegetables take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bone Broth-Based Chicken Soup with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Bone Broth-Based Chicken Soup with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bone Broth-Based Chicken Soup with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bone Broth-Based Chicken Soup with Root Vegetables gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this recipe. The root vegetables added the perfect sweetness.
- ★★★★★
This soup was so comforting on a cold day! The bone broth really made it rich and flavorful.
- ★★★★★
Loved it! Simple and healthy, exactly what I needed for my Whole30 meal prep.
