Electrolyte-Boosting Chicken Bone Broth Soup
A deeply nourishing soup to combat Whole30-related headaches and fatigue, packed with bone broth minerals and hydrating vegetables. This American-inspired Whole30 recipe, ready in about 60 minutes, pairs organic chicken thighs, homemade bone broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 (about 8 oz total, skin-on) organic chicken thighs
- 4 cups homemade bone broth
- 1 large, diced into 1/4-inch coins carrots
- 3, finely chopped celery ribs
- 2 packed cups spinach
- 1/2 tsp sea salt
- 2 tbsp, chopped fresh dill
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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 chicken thighs in a large pot with bone broth, carrots, and celery. Bring to a gentle simmer over medium-low heat, skimming off any foam that rises to the surface for 5 minutes.
- Step 2: Reduce heat to low, cover, and simmer for 30 minutes until chicken is fork-tender and vegetables are tender but not mushy.
- Step 3: Remove chicken thighs, shred meat from bones, and return to pot. Stir in spinach until wilted (about 1 minute), then add sea salt and dill. Simmer uncovered for 5 more minutes until flavors meld and broth is fragrant.
