One-Pot Chicken and Vegetable Soup

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A comforting, herb-infused soup simmered with chicken, carrots, and celery, perfect for nourishing meals with minimal cleanup. This American-inspired one-pot recipe, ready in about 40 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 320 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 Carrots
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Chicken bone broth
• 1 tbsp Thyme
• 2 tbsp Parsley
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. Step 1: Heat a large pot over medium-high heat. Add 1 lb bone-in, skin-on chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip and cook 3 more minutes, then remove and set aside.
2. Step 2: Add 2 diced medium carrots, 2 diced celery stalks, and 1 diced medium onion to the pot. Cook for 5 minutes until softened, then add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Stir in 4 cups chicken bone broth, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper. Return chicken to pot, simmer for 25 minutes. Remove chicken, shred meat from bones, return to pot, stir in 2 tbsp chopped parsley, and serve.