Hydrating Zucchini-Celery Broth with Lemon

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A soothing, electrolyte-rich broth that combats dehydration-related headaches and nausea during Whole30. This Mediterranean-inspired Whole30 recipe (low sodium), ready in about 25 minutes, pairs chicken bone broth, zucchini, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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.

Ingredients

• 4 cups chicken bone broth
• 1 medium, diced into 1/4-inch cubes zucchini
• 2 stalks, thinly sliced celery
• 1, thinly sliced lemon
• 1/2 tsp sea salt
• 2 tbsp, chopped fresh parsley

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

Instructions

1. Step 1: Bring 4 cups chicken bone broth to a gentle simmer in a medium pot over medium heat.
2. Step 2: Add 1 medium diced zucchini and 2 thinly sliced celery stalks, then simmer uncovered for 12 minutes until vegetables are tender but not mushy.
3. Step 3: Stir in 1/2 tsp sea salt and 1 thinly sliced lemon, then simmer for 3 more minutes until fragrant.
4. Step 4: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately while hot.