Bone-Broth Chicken & Vegetable Soup

By · Reviewed by AislePrompt Editorial · ·

A hydrating, electrolyte-rich soup to combat dizziness and fatigue during Whole30, featuring nutrient-dense chicken and bone broth for sustained energy. This comfort food-inspired soups (whole30) ready in about 40 minutes pairs (bone-in, skin-on) chicken thighs, (low-sodium) bone broth, stalks (chopped) 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 30 min Serves 4 Comfort Food cuisine 285 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. Step 2: Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is fully cooked and vegetables are tender.
  3. Step 3: Remove chicken thighs with tongs, shred meat from bones, and return to the pot. Discard bones and skin.
  4. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Bone-Broth Chicken & Vegetable Soup take to make?

Total time is about 40 minutes (10 min prep + 30 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 & 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 (low-sodium) bone broth from drying out.

Can I substitute ingredients in Bone-Broth Chicken & 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 & Vegetable Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 & 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

Related recipes