Slow-Simmered Chicken and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply nourishing stew featuring bone-in chicken simmered with earthy root vegetables and herbs, designed to stabilize energy levels and support recovery. This soup recipe, ready in about 55 minutes, pairs Chicken thighs, Olive oil, 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: 20 min Cook: 35 min Serves 4 Comfort Food cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (bone-in, skin-on) Chicken thighs
1 tbsp Olive oil
2 medium, chopped into 1/2-inch pieces Carrots
2 stalks, chopped into 1/2-inch pieces Celery
1, chopped Yellow onion
3 cloves, minced Garlic
2 cups, low-sodium Chicken broth
1 tsp Dried thyme
1 Bay leaf
2 tbsp, chopped Fresh parsley
1/2 tsp Sea salt
1/4 tsp Black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with 1/4 tsp sea salt and 1/8 tsp black pepper. Sear skin-side down for 5 minutes until golden, then flip and sear 3 minutes more. Remove chicken and set aside.
Step 2: Add carrots, celery, onion, and minced garlic to the pot. Cook, stirring occasionally, for 5 minutes until vegetables soften. Add chicken broth, dried thyme, and bay leaf, then return chicken to the pot. Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes.
Step 3: Remove chicken, discard skin and bones, and shred meat. Return to pot with parsley. Season with remaining 1/4 tsp sea salt and 1/8 tsp black pepper. Simmer uncovered for 5 minutes to meld flavors. Discard bay leaf before serving.