Herb-Infused Imbibe Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty vegetable stew where herbs 'imbibe' the depth of simmered broth, creating a layered, aromatic dish. This french-inspired soups ready in about 60 minutes pairs chicken thighs, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lb chicken thighs
• 2 medium, diced carrots
• 3 stalks, diced celery
• 1 large, chopped onion
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 4 cups chicken broth
• 1 tbsp, fresh or 0.5 tsp dried thyme
• 1 tbsp, fresh or 0.5 tsp dried rosemary
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until fragrant.
3. Step 3: Stir in 2 medium diced carrots and 3 stalks diced celery. Cook for 5 minutes, then add 4 cups chicken broth, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a boil.
4. Step 4: Add 1 lb chicken thighs and reduce heat to low. Simmer for 30-35 minutes, or until the chicken is tender and the flavors have absorbed into the broth.
5. Step 5: Taste and adjust seasoning. Serve hot, garnished with additional fresh herbs.