Bone-Broth Chicken Stew with Carrots and Parsley
A gentle, digestible stew that soothes common Whole30 bloating through slow-cooked, compliant ingredients. This French-inspired Whole30 recipe, ready in about 55 minutes, pairs chicken thighs, bone broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 12 oz, bone-in, skin-on chicken thighs
- 4 cups, low-sodium bone broth
- 2 medium, thinly sliced carrots
- 1 stalk, diced celery
- 1/4 cup, chopped fresh parsley
- 1/2 tsp sea salt
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Equipment for this recipe
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Instructions
- Step 1: Place chicken thighs in a large pot over medium heat. Cook for 4 minutes per side until golden brown, then remove and set aside.
- Step 2: Add diced celery and sliced carrots to the pot, stirring for 2 minutes until slightly softened. Pour in bone broth and sea salt, then return chicken to the pot.
- Step 3: Bring to a gentle simmer, cover, and cook for 40 minutes until chicken is fork-tender and carrots are soft. Discard bones, stir in chopped parsley, and serve hot.
