Slow-Cooked Chicken and Vegetable Soup with Bone Broth
Hearty soup with tender chicken and seasonal vegetables simmered in nutrient-rich bone broth, perfect for a comforting Whole30 meal. This Whole30 recipe, ready in about 405 minutes, pairs chicken thighs, low-sodium bone broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 1.5 lbs chicken thighs
- 2 cups low-sodium bone broth
- 2 carrots
- 2 stalks celery
- 1 zucchini
- 1 onion
- 3 cloves garlic
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Place chicken thighs in slow cooker. Add bone broth, chopped onion, minced garlic, thyme, and bay leaf. Season with salt.
- Step 2: Cook on low for 6 hours until chicken is tender and easily shreds with a fork.
- Step 3: Remove chicken, discard skin and bones, then shred meat. Return chicken to slow cooker. Add sliced carrots, celery, and diced zucchini.
- Step 4: Cook on low for 30 minutes more until vegetables are tender but not mushy, stirring occasionally.
