Herb-Roasted Chicken and Root Vegetable Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting, nourishing soup made with slow-cooked chicken and seasonal root vegetables for sustained energy. This Mediterranean-inspired soup recipe (whole30), ready in about 60 minutes, pairs chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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 chicken thighs
• 2 medium, peeled and diced carrots
• 1 medium, peeled and diced parsnips
• 1/2, finely chopped onion
• 2 stalks, chopped celery
• 2 cloves, minced garlic
• 4 cups chicken stock
• 1 tbsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 1/2 tsp sea salt

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden, then flip and cook 3 minutes more. Remove chicken and set aside.
2. Step 2: Add chopped onion, celery, carrots, parsnips, and minced garlic to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Pour in 4 cups chicken stock, return chicken to pot, and bring to a gentle simmer.
4. Step 4: Add chopped thyme, rosemary, and 1/2 tsp sea salt. Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
5. Step 5: Remove chicken, shred meat from bones, and return to pot. Discard skin. Simmer uncovered for 5 more minutes to blend flavors.