Ginger-Fennel Chicken & Vegetable Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A soothing, anti-bloating broth to ease digestive discomfort during Whole30 restarts and support gut health. This Mediterranean-inspired soup recipe (whole30), ready in about 45 minutes, pairs chicken thighs, carrots, fennel bulb 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.

Prep: 20 min Cook: 25 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim 8 oz chicken thighs of skin and cut into 1-inch cubes. Place in a pot with 4 cups chicken bone broth, 1 cup sliced carrots, and 1/2 thinly sliced fennel bulb.
  2. Step 2: Peel and grate 1 inch fresh ginger, add to the pot with 1 tsp dried thyme. Bring to a gentle simmer over medium-low heat and cook for 15 minutes until chicken is cooked through and carrots are tender.
  3. Step 3: Remove chicken pieces with a slotted spoon and set aside. Continue simmering the broth for 5 more minutes until the fennel is very soft and the broth has a subtle licorice aroma.
  4. Step 4: Return chicken to the pot and let sit for 5 minutes before serving—notice the broth has cleared and the vegetables are melting into the liquid.

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