One-Pot Chicken and Vegetable Stew with Carrots and Celery

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

A comforting, herb-infused stew simmered with chicken and seasonal vegetables for a nourishing Whole30 dinner. This american-inspired whole30 ready in about 50 minutes pairs bone-in chicken thighs, avocado oil, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large pot over medium heat. Add 1.5 lbs bone-in chicken thighs and cook for 5 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 2 diced carrots and 2 diced celery stalks to the pot, cooking for 5 minutes until slightly softened. Add 1 cup sliced mushrooms and cook for 3 more minutes.
  3. Step 3: Return chicken to the pot, add 4 cups chicken broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, and cook for 25-30 minutes until chicken is cooked through and vegetables are tender.

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Frequently asked questions

How long does One-Pot Chicken and Vegetable Stew with Carrots and Celery take to make?

Total time is about 50 minutes (15 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 Stew with Carrots and Celery?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Vegetable Stew with Carrots and Celery?

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 Stew with Carrots and Celery 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 Stew with Carrots and Celery?

American whole30 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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