Herb-Infused Chicken and Root Vegetable Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant bowl of tender chicken and earthy root vegetables simmered in a herb-scented broth, perfect for chilly nights. This Whole30 recipe, ready in about 65 minutes, pairs bone-in, skin-on chicken thighs, low-sodium chicken broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1.5 lbs bone-in, skin-on chicken thighs
• 4 cups low-sodium chicken broth
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes parsnips
• 1 large, peeled and diced into 1/2-inch cubes russet potato
• 1 small, finely diced yellow onion
• 3 cloves, minced garlic
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp, chopped fresh rosemary
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering. Pat chicken thighs dry and sear skin-side down for 5 minutes until golden brown, then flip and cook 3 minutes more; remove and set aside.
2. Step 2: Add diced onion to the pot and sauté for 3-4 minutes until translucent and softened, then add minced garlic and cook 1 minute until fragrant.
3. Step 3: Return chicken to pot, add chicken broth, diced carrots, parsnips, potato, thyme sprigs, and bay leaf; bring to a gentle boil, reduce heat to low, cover, and simmer 30 minutes until vegetables are fork-tender.
4. Step 4: Remove chicken, shred meat from bones, and return to pot. Season with salt and pepper to taste, then simmer uncovered 5 minutes for flavors to meld.