Whole30 Classic Hot Pot Broth
Warm, nourishing, and packed with umami, this Whole30 Classic Hot Pot Broth is the perfect base for a clean and wholesome meal. Made with bone-in chicken thighs, aromatic ginger, crushed garlic, green onions, and a fragrant blend of star anise and peppercorns, this slow-simmered broth is a flavor-packed foundation for your favorite hot pot ingredients. The addition of fish sauce and coconut aminos brings a subtle depth, making this broth both Whole30-compliant and irresistibly savory. Ideal for sharing around the table, this crowd-pleasing dish is as comforting as it is versatile—just add your choice of proteins and fresh veggies to create a custom hot pot experience that everyone will love. This gluten-free, paleo-friendly hot pot recipe is sure to become a staple in your healthy cooking repertoire.
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs
- 12 cups water
- 3 tablespoons ginger
- 6 whole garlic cloves
- 4 stalks green onions
- 1 teaspoon whole peppercorns
- 2 whole star anise
- 1 tablespoon sea salt
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
Instructions
Rinse the chicken thighs under cold running water and pat dry with paper towels.
In a large stockpot, add the chicken thighs and 12 cups of water. Bring to a boil over high heat, skimming off any foam that rises to the surface for a clear broth.
While the water is heating, slice the ginger into thin rounds. Peel the garlic cloves and slightly crush them with the flat side of a knife. Cut the green onions into 2-inch pieces.
Once boiling, reduce the heat to low and add the ginger, garlic, green onions, whole peppercorns, star anise, and sea salt to the pot.
Simmer the broth gently for about 90 minutes, partially covered with a lid, allowing the flavors to meld and the chicken to cook through.
After 90 minutes, remove the chicken thighs from the broth. Let them cool slightly before deboning. Reserve chicken meat for serving.
Strain the broth through a fine-mesh sieve into another pot or large heatproof bowl, discarding the solids to ensure a clear broth.
Return the strained broth to a clean pot and stir in the fish sauce and coconut aminos. Adjust seasoning with additional salt if needed.
Bring the broth back to a simmer before serving. It is now ready to be used in a hot pot with your choice of Whole30-compliant protein and vegetables.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 10766 mg | 468% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.8 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2570 mg | 55% | |
*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.
