Whole30 Classic Homemade Chicken Broth Soup
Warm, nourishing, and brimming with rich flavors, this Whole30 Classic Homemade Chicken Broth Soup is the ultimate comfort food with a healthy twist. Made with a whole chicken and a medley of fresh, wholesome vegetables like carrots, celery, and onions, this broth is slow-simmered to perfection for hours, allowing the natural flavors to meld beautifully. Bay leaves, fresh thyme, and whole black peppercorns add aromatic depth, while a splash of fresh lemon juice and parsley brightens every bowl. This simple, nutrient-packed recipe is Whole30 compliant, gluten-free, and incredibly versatile—perfect as a standalone dish or a soothing base for other meals. Whether you're nourishing your body during a reset or just craving a hearty, homemade soup, this is the quintessential recipe to warm your soul. Ready in just a few simple steps, it’s ideal for meal prep and can be enjoyed all week long!
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Recipe Information
Ingredients
- 1 3-4 pound chicken whole chicken
- 3 large, roughly chopped carrots
- 3 roughly chopped celery stalks
- 1 large, quartered yellow onion
- 4 smashed garlic cloves
- 2 leaves bay leaves
- 6 sprigs fresh thyme sprigs
- 1 tablespoon whole black peppercorns
- 1 teaspoon sea salt
- 14 cups water
- 0.5 cup, chopped fresh parsley
- 1 juiced lemon
Instructions
Place the whole chicken in a large stock pot.
Add the chopped carrots, celery, quartered onion, smashed garlic cloves, bay leaves, thyme sprigs, and whole peppercorns to the pot.
Pour in 14 cups of water, ensuring the chicken is submerged completely.
Add the sea salt and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer gently for about 3-4 hours.
During the simmering, occasionally skim off any foam or impurities that rise to the surface, ensuring the broth remains clear.
After cooking, carefully remove the chicken from the pot and set aside until cool enough to handle.
Strain the broth through a fine-mesh sieve into a second large pot or bowl to remove the vegetables and spices.
Once the chicken is cool, remove the meat from the bones and shred it into bite-sized pieces, returning the shredded chicken back to the broth.
Adjust seasoning with additional salt if needed.
Stir in the chopped parsley and lemon juice just before serving to add freshness.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 31.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3571 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
