Slow-Simmered Bone Broth Chicken Soup with Kale and Carrots
A deeply nourishing soup simmered with bone broth, chicken, and seasonal vegetables to support recovery and reduce inflammation. This comfort food-inspired whole30 (anti-inflammatory) ready in about 40 minutes pairs bone broth, chicken thighs, carrots 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
- 4 cups bone broth
- 1 pound chicken thighs
- 2, diced into 1/2-inch pieces carrots
- 1 bunch, stems removed and leaves chopped kale
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 4 cups bone broth, 1 pound boneless, skinless chicken thighs, 2 diced carrots (1/2-inch pieces), 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. Bring to a gentle simmer over medium-low heat, then cover and cook for 25 minutes until chicken is tender.
- Step 2: Remove chicken from pot and shred with two forks, discarding bones or skin. Return shredded chicken to the pot.
- Step 3: Add 1 bunch chopped kale, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Simmer uncovered for 5 minutes until kale is tender but still vibrant green.
Frequently asked questions
How long does Slow-Simmered Bone Broth Chicken Soup with Kale and Carrots take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Bone Broth Chicken Soup with Kale and Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone broth from drying out.
Can I substitute ingredients in Slow-Simmered Bone Broth Chicken Soup with Kale and Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Bone Broth Chicken Soup with Kale and Carrots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Bone Broth Chicken Soup with Kale and Carrots?
Comfort Food whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order comfort food delivery again.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
