Dizziness-Defying Bone Broth Soup
A deeply nourishing, electrolyte-rich broth simmered with bone-in chicken to combat dizziness and fatigue during Whole30 transitions. This Whole30 recipe, ready in about 135 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 280 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
- 2 cups, from whole chicken chicken bones
- 1 medium, diced carrots
- 2 stalks, diced celery
- 1/2, diced onion
- 2 cloves, smashed garlic
- 1 tsp sea salt
- 1 sprig fresh thyme
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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: Place 2 cups chicken bones in a stockpot, cover with 4 cups cold water, and bring to a gentle simmer over medium-low heat—do not boil to prevent cloudy broth.
- Step 2: Add 1 diced medium carrot, 2 diced celery stalks, 1/2 diced onion, 2 smashed garlic cloves, 1 tsp sea salt, and 1 sprig fresh thyme, then simmer uncovered for 2 hours until broth reduces by 1/3 and appears slightly cloudy.
- Step 3: Strain broth through a fine-mesh sieve into a bowl, pressing gently on solids to extract all nutrients—broth should feel rich and coat the spoon.
