Slow-Simmered Chicken and Vegetable Broth

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A deeply flavorful, nutrient-rich broth simmered with chicken and seasonal vegetables, perfect for sipping or as a base for meals. This American Whole30 recipe, ready in about 145 minutes, pairs chicken thighs, onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 50 calories and feeds 8, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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

• 1.5 lbs bone-in chicken thighs, skin-on
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 parsnip, chopped
• 8 cups water
• 2 bay leaves
• 1 tsp dried thyme
• to taste salt
• to taste freshly ground black pepper

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

Instructions

1. Step 1: Place chicken thighs in a large pot, add chopped onion, carrots, celery, parsnip, bay leaves, and thyme. Pour in 8 cups water, then bring to a gentle simmer over medium heat.
2. Step 2: Skim off any foam that rises to the surface, then reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally.
3. Step 3: Remove chicken and vegetables with a slotted spoon, strain broth through a fine-mesh sieve, and discard solids. Return broth to pot, season with salt and pepper, and simmer uncovered for 10 minutes to reduce slightly.