Hydration-Boosting Chicken & Herb Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A soothing, electrolyte-rich broth that combats headaches and nausea during Whole30 resets with tender chicken and fresh herbs. This American-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken thighs, low-sodium chicken broth, coconut water 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

• 12 oz chicken thighs
• 4 cups low-sodium chicken broth
• 1/2 cup coconut water
• 2 medium carrots
• 3 celery stalks
• 4 garlic cloves
• 2 tbsp fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Trim excess fat from chicken thighs, then season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, then add chicken thighs and sear for 4 minutes per side until golden brown.
2. Step 2: Add chopped carrots, celery, and minced garlic to the pot, stirring for 2 minutes until fragrant. Pour in 4 cups chicken broth and 1/2 cup coconut water, then add thyme sprigs and remaining 1/2 tsp sea salt.
3. Step 3: Bring to a gentle simmer, reduce heat to low, and cover. Cook for 25 minutes until chicken is tender and carrots are fork-tender, then remove chicken, shred with two forks, and return to pot. Simmer uncovered for 5 minutes to meld flavors.