Slow-Simmered Chicken and Vegetable Soup with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This aromatic soup, simmered to meld flavors and packed with seasonal vegetables, reflects the shared culinary traditions across America's diverse communities. This american-inspired soups 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.

★ 4.6 (14 ratings) Prep: 25 min Cook: 60 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Chicken and Vegetable Soup with Fresh Herbs take to make?

Total time is about 85 minutes (25 min prep + 60 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 Soup with Fresh Herbs?

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 carrots, peeled diced from drying out.

Can I substitute ingredients in Slow-Simmered Chicken and Vegetable Soup with Fresh Herbs?

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 Soup with Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Soup with Fresh Herbs?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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