Electrolyte-Boosting Coconut Chicken Soup
A warming, bone broth-based soup with coconut water for natural electrolytes to combat dizziness during Whole30, featuring tender chicken and vegetables. This Asian-inspired Whole30 recipe, ready in about 55 minutes, pairs chicken thighs, coconut water, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 12 oz, bone-in, skin-on chicken thighs
- 1 cup coconut water
- 1 cup, diced carrots
- 1/2 cup, diced celery
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 3 cups bone broth
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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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 and cover with 2 cups of bone broth. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cook for 15 minutes until chicken is nearly cooked through.
- Step 2: Add diced carrots, celery, onion, and minced garlic to the pot. Return to a simmer and cook for 10 minutes until vegetables begin to soften.
- Step 3: Stir in coconut water, remaining 1 cup bone broth, 1/2 tsp sea salt, and 1/4 tsp black pepper. Simmer uncovered for 10 more minutes until flavors meld and vegetables are fork-tender, stirring occasionally to prevent sticking.
