Bone-Broth Chicken & Vegetable Soup
A hydrating, electrolyte-rich soup to combat dizziness and fatigue during Whole30, featuring nutrient-dense chicken and bone broth for sustained energy. This soup recipe (whole30), ready in about 40 minutes, pairs chicken thighs, bone broth, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, 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
- 1 lb (bone-in, skin-on) chicken thighs
- 4 cups (low-sodium) bone broth
- 3 stalks (chopped) celery
- 2 medium (chopped) carrots
- 1 (white part only, sliced) leek
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, combine chicken thighs, bone broth, celery, carrots, and leek. Bring to a gentle simmer over medium heat, skimming any foam from the surface for 3 minutes.
- Step 2: Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is fully cooked and vegetables are tender.
- Step 3: Remove chicken thighs with tongs, shred meat from bones, and return to the pot. Discard bones and skin.
- Step 4: Stir in 1 tsp sea salt and 1/2 tsp black pepper, simmering for 3 more minutes to meld flavors. Serve hot with extra pepper to taste.
