Light Lemon-Herb Chicken Broth with Chopped Veggies

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

A gentle, soothing soup to ease bloating and support digestion during Whole30 reintroduction, featuring bone broth and fresh herbs. This Whole30 recipe, ready in about 200 minutes, pairs chicken bones, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 45 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

• 2 cups (from roasted chicken) chicken bones
• 2 medium, sliced thin carrots
• 2 stalks, sliced thin celery
• 1 small, quartered onion
• 3 cloves, smashed garlic
• 1 tbsp chopped fresh thyme
• 2 tbsp chopped fresh parsley
• 2 thin lemon slices
• 6 cups water
• 1/2 tsp sea salt

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

Instructions

1. Step 1: Place 2 cups chicken bones, 2 medium sliced carrots, 2 stalks sliced celery, 1 small quartered onion, 3 smashed garlic cloves, and 1 tbsp chopped fresh thyme in a large pot. Add 6 cups water and bring to a gentle simmer over medium-low heat, skimming foam from the surface for 5 minutes.
2. Step 2: Reduce heat to low, cover partially, and simmer for 3 hours until broth is rich and flavorful, adding 2 thin lemon slices and 1/2 tsp sea salt during the last 30 minutes.
3. Step 3: Strain broth through a fine-mesh sieve into a bowl, discarding solids. Return to pot and stir in 2 tbsp chopped fresh parsley until well combined.
4. Step 4: Serve warm in mugs, ensuring each portion includes 1 cup of broth with all added herbs and lemon for maximum digestive support.