Slow-Simmered Chicken and Vegetable Broth

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

About the author — is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. She sets the technique templates and dietary-tag rules this AI-assisted recipe is built from and directs the Test Kitchen's sampled cook-through checks — see how AislePrompt recipes are developed and reviewed. Full author profile →

A deeply flavorful, nutrient-rich broth simmered with chicken and seasonal vegetables, perfect for sipping or as a base for meals. This American-inspired Whole30 recipe, ready in about 145 minutes, pairs chicken thighs, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 130 min Serves 8 American cuisine 50 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Chicken and Vegetable Broth take to make?

Total time is about 145 minutes (15 min prep + 130 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 Slow-Simmered Chicken and Vegetable Broth?

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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Chicken and Vegetable Broth?

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 Slow-Simmered Chicken and Vegetable Broth for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Slow-Simmered Chicken and Vegetable Broth?

American whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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