Bone Broth Immunity Soup with Kale and Celery

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply nourishing broth packed with collagen and electrolytes to combat dizziness and fatigue during Whole30 transitions, simmered to perfection for maximum nutrient extraction. This American-inspired Whole30 recipe, ready in about 32 minutes, pairs Homemade bone broth, Kale, Celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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 Homemade bone broth
• 2 cups Kale
• 2 Celery stalks
• 1 medium Carrot
• 1 tbsp Ginger
• 2 Garlic cloves
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Finely chop 2 celery stalks, 1 medium carrot, and 1 tbsp fresh ginger. Mince 2 garlic cloves and set aside.
2. Step 2: Bring 4 cups homemade bone broth to a gentle simmer in a saucepan over medium-low heat. Add chopped celery, carrot, and ginger, and simmer uncovered for 15 minutes until vegetables are tender.
3. Step 3: Add 2 cups packed kale leaves and minced garlic to the simmering broth. Cook for 5 minutes until kale is wilted and bright green, stirring gently.
4. Step 4: Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Remove from heat and let sit covered for 2 minutes to meld flavors before serving.