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–+ servings

Intermittent Fasting Bone Broth Soup

Nutrition (per serving): Calories: 150 kcal | Protein: 18 g | Carbohydrates: 5 g | Fat: 7 g | Fiber: 1 g | Sodium: 250 mg
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2 cups
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups bone broth chicken or beef
  • 1 cup carrots sliced
  • 1 cup celery chopped
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme optional
  • 1 cup spinach or kale optional, for extra greens

Equipment

  • Large Pot
  • Knife and cutting board
  • Measuring Cups and Spoons

Method
 

  1. In a large pot, combine bone broth, carrots, celery, onion, and garlic.
  2. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 45–60 minutes.
  3. Season with salt, pepper, and thyme. Stir in spinach or kale in the last 5 minutes of cooking.
  4. Ladle into bowls and serve warm.

Notes

  • Great for intermittent fasting: low-calorie, high-protein, and nutrient-dense.
  • Optional: add shredded chicken or tofu for extra protein.
  • Can be stored in the fridge for up to 3 days or frozen for longer storage.
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