Electrolyte-Boosting Bone Broth

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

This deeply nourishing broth combats Whole30-related headaches and nausea with natural electrolytes from coconut water and sea salt. Simmered for 4 hours to extract collagen and minerals. This Whole30 recipe, ready in about 260 minutes, pairs chicken bones, coconut water, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 lbs chicken bones
• 1 cup coconut water
• 1.5 tsp sea salt
• 2 medium, diced carrots
• 3, chopped celery stalks
• 1, quartered yellow onion
• 4, smashed garlic cloves
• 1.5 tbsp grated fresh turmeric root

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

Instructions

1. Step 1: Place 2 lbs chicken bones in a large stockpot, cover with 8 cups cold water, and bring to a gentle simmer over medium-low heat for 15 minutes to remove impurities—skim off foam.
2. Step 2: Add 2 medium diced carrots, 3 chopped celery stalks, 1 quartered yellow onion, 4 smashed garlic cloves, and 1.5 tbsp grated fresh turmeric root to the pot, then stir in 1 cup coconut water and 1.5 tsp sea salt.
3. Step 3: Maintain a bare simmer (small bubbles breaking the surface) for 4 hours, skimming occasionally, until broth is rich and golden.
4. Step 4: Strain through a fine-mesh sieve into a bowl, discarding solids. Cool to room temperature before refrigerating for 24 hours to solidify fat for easy skimming.