One-Pot Chicken and Vegetable Broth with Kale

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, nutrient-dense soup simmered with aromatic vegetables and tender chicken, ready in under an hour. This american-inspired soups ready in about 45 minutes pairs chicken thighs, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 35 min Serves 4 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot over medium-high heat, heat 1 tbsp olive oil. Add 1 lb chicken thighs and cook for 5 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves to the pot. Sauté for 3 minutes until fragrant.
  3. Step 3: Return chicken to pot, then add 4 cups compliant chicken broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
  4. Step 4: Cover and cook for 25 minutes, then stir in 1 cup chopped kale. Cook uncovered for 5 more minutes until kale is tender.

Frequently asked questions

How long does One-Pot Chicken and Vegetable Broth with Kale take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Vegetable Broth with Kale?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Vegetable Broth with Kale?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Vegetable Broth with Kale for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Vegetable Broth with Kale?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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