Whole30 Classic Hot Pot Broth
Dive into the comforting warmth of Whole30 Classic Hot Pot Broth, a rich and aromatic base perfect for your next cozy gathering. Crafted with bone-in chicken thighs and infused with bold, natural flavors from fresh ginger, garlic, star anise, and green onions, this broth is a vibrant fusion of savory and slightly sweet notes. Coconut aminos and fish sauce add an umami depth while keeping things compliant with Whole30 guidelines, making it the ideal foundation for a hearty, health-conscious meal. Simmered to perfection over two hours, this broth delivers a clear, silky finish that’s ready to pair with your favorite Whole30-friendly proteins and crisp vegetables. Whether you're planning a communal hot pot experience or simply looking for a versatile, nutrient-rich broth, this recipe promises to elevate your dining table—and your wellness goals.
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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
Directions
Step 1
Rinse the chicken thighs under cold running water and pat dry with paper towels.
Step 2
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.
Step 3
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.
Step 4
Once boiling, reduce the heat to low and add the ginger, garlic, green onions, whole peppercorns, star anise, and sea salt to the pot.
Step 5
Simmer the broth gently for about 90 minutes, partially covered with a lid, allowing the flavors to meld and the chicken to cook through.
Step 6
After 90 minutes, remove the chicken thighs from the broth. Let them cool slightly before deboning. Reserve chicken meat for serving.
Step 7
Strain the broth through a fine-mesh sieve into another pot or large heatproof bowl, discarding the solids to ensure a clear broth.
Step 8
Return the strained broth to a clean pot and stir in the fish sauce and coconut aminos. Adjust seasoning with additional salt if needed.
Step 9
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
| Serving size | (3972.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2036.6 |
| Total Fat 142.6g | 0% |
| Saturated Fat 39.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 734.8mg | 0% |
| Sodium 10765.8mg | 0% |
| Total Carbohydrate 27.1g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 8.8g | |
| Protein 153.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 435.9mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2569.5mg | 0% |
Source of Calories