Simmered Vegetable and Chicken Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A light, herb-infused broth with tender chicken and seasonal vegetables for easy digestion. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs avocado oil, onion, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

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

Instructions

1. Step 1: Heat avocado oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until softened.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant.
3. 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.
4. Step 4: Stir in kale and cook 5 more minutes until tender.