One-Pot Chicken and Herb Vegetable Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A simple, flavorful soup made with chicken, seasonal vegetables, and fresh herbs simmered in a rich broth. This soup recipe, ready in about 35 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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, boneless skinless, cut into 1-inch cubes chicken thighs
• 1 tbsp olive oil
• 1 medium, chopped onion
• 2, sliced carrot
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

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 heat. Add 1 lb chicken thighs (cubed) and cook for 5 minutes until browned on all sides.
2. Step 2: Add 1 medium chopped onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves. Cook for 3 minutes until vegetables soften.
3. Step 3: Stir in 4 cups chicken broth, 1 can diced tomatoes, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes.
4. Step 4: Add 1/4 cup chopped fresh parsley and cook for 2 more minutes. Serve hot.