Slow-Simmered Chicken and Vegetable Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

An aromatic soup simmered slowly with bone-in chicken thighs, carrots, celery, and potatoes, finished with fresh thyme and parsley. This American-inspired soup recipe, ready in about 85 minutes, pairs Chicken thighs, bone-in skin-on, Carrots, peeled diced, Celery, diced 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 lb Chicken thighs, bone-in skin-on
• 1 cup Carrots, peeled diced
• 1/2 cup Celery, diced
• 1/2 cup Onion, diced
• 2 cloves Garlic, minced
• 4 cups Chicken broth
• 2 Thyme sprigs
• 2 Bay leaves
• 2 tbsp Parsley, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Potatoes, diced
• 1/2 cup Frozen peas

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 lb bone-in skin-on chicken thighs and cook for 5 minutes per side until golden brown. Remove and set aside.
2. Step 2: Add 1/2 cup diced onion, 1/2 cup diced celery, 1 cup diced carrots, and 2 minced garlic cloves to the pot. Cook for 5 minutes until softened and fragrant, stirring occasionally.
3. Step 3: Return the chicken to the pot, add 4 cups chicken broth, 2 thyme sprigs, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and simmer for 45 minutes.
4. Step 4: Remove chicken, shred meat from bones, and discard skin/bones. Return meat to pot. Add 1 cup diced potatoes and 1/2 cup frozen peas. Simmer uncovered for 15 minutes until potatoes are tender.
5. Step 5: Stir in 2 tbsp chopped parsley and adjust seasoning with salt and pepper. Remove thyme and bay leaves before serving.