Bone Broth Chicken and Vegetable Soup
A nourishing, low-FODMAP soup with slow-simmered bone broth, tender chicken, and root vegetables for immune support and hydration. This soup recipe (whole30), ready in about 60 minutes, pairs bone broth, chicken breast, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 4 cups bone broth
- 1 (8 oz) chicken breast
- 2 (medium), diced carrots
- 2 stalks, diced celery
- 1 (medium), diced onion
- 3 cloves, minced garlic
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, celery, and carrots, sautéing for 5 minutes until softened. Add garlic, thyme, salt, and pepper; cook 1 minute.
- Step 2: Add bone broth, chicken breast, and 2 cups water. Bring to a boil, then reduce heat to low. Simmer for 30-40 minutes until chicken is tender and falls off the bone.
- Step 3: Remove chicken, shred into bite-sized pieces, and return to pot. Adjust seasoning as needed. Serve hot with a sprinkle of chopped parsley if desired.
Frequently asked questions
How long does Bone Broth Chicken and Vegetable Soup take to make?
Total time is about 60 minutes (15 min prep + 45 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 Chicken and Vegetable Soup?
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 bone broth from drying out.
Can I substitute ingredients in Bone Broth Chicken and Vegetable Soup?
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 Chicken and Vegetable Soup 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 Chicken and Vegetable Soup whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the International come through in every bite.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
