Ginger-Fennel Chicken Soup with Lemon Zest
A soothing and easily digestible soup made with bone broth, tender chicken, and digestive-friendly ginger and fennel, designed to alleviate bloating and support gut health during Whole30. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs bone broth, chicken thighs, ginger 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
- 4 cups bone broth
- 1 lb chicken thighs
- 2 tbsp fresh grated ginger
- 1 medium fennel bulb
- 1 medium carrot
- 1/4 cup juice lemon
- 1 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp chopped dill
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Equipment for this recipe
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Instructions
- Step 1: In a large pot, combine 4 cups bone broth, 1 lb boneless skinless chicken thighs (diced into 1/2-inch cubes), 2 tbsp fresh grated ginger, 1 medium diced fennel bulb (1/4-inch pieces), and 1 medium diced carrot (1/4-inch pieces).
- Step 2: Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Step 3: Stir in 1/4 cup fresh lemon juice, 1 tsp sea salt, and 1/4 tsp black pepper, then simmer uncovered for 5 minutes. Remove from heat, garnish with 2 tbsp fresh dill, and serve warm.
