Bone Broth Rehydration Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply nourishing bone broth soup packed with electrolytes to combat dizziness, featuring tender chicken and root vegetables for sustained energy. This american-inspired slow cooker ready in about 735 minutes pairs chicken bones, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 6, 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.

Ingredients

• 2 cups (from roasted chicken) chicken bones
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 small, diced onion
• 2 cloves, minced garlic
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Step 1: Place chicken bones in a large slow cooker. Add 4 cups filtered water, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 2 minced garlic cloves, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
2. Step 2: Set slow cooker to LOW and cook for 12-14 hours until broth is rich and flavorful, skimming off any fat that rises to the top after 6 hours.
3. Step 3: Strain broth through a fine-mesh sieve into a bowl, discarding solids. Return broth to the slow cooker and simmer uncovered for 30 minutes to reduce slightly until it coats the back of a spoon.
4. Step 4: Serve hot, sipping slowly to aid hydration and electrolyte balance, perfect for post-Whole30 reset days.