Simmered Vegetable and Chicken Soup
A light, herb-infused broth with tender chicken and seasonal vegetables for easy digestion. This american-inspired whole30 ready in about 40 minutes pairs tablespoon avocado oil, diced onion, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tablespoon avocado oil
- 1, diced onion
- 2, sliced carrots
- 2 stalks, sliced celery
- 4 cloves, minced garlic
- 1.5 pounds, cut into 1-inch cubes chicken thighs
- 4 cups chicken broth
- 2 cups, chopped kale
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat avocado oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until softened.
- Step 2: Stir in minced garlic and cook for 1 minute until fragrant.
- Step 3: Add chicken cubes, cook 2 minutes to brown lightly, then pour in chicken broth, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Step 4: Stir in kale and cook 5 more minutes until tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Vegetable and Chicken Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Simmered Vegetable and Chicken Soup?
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 tablespoon avocado oil from drying out.
Can I substitute ingredients in Simmered Vegetable and Chicken Soup?
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 Simmered Vegetable and Chicken Soup 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 Simmered Vegetable and Chicken Soup?
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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
