Slow-Simmered Rustic Chicken and Vegetable Soup

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

A hearty and comforting soup featuring tender chicken simmered with fresh vegetables and aromatic herbs, perfect for chilly days. This american-inspired chicken ready in about 70 minutes pairs boneless chicken thighs, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

★ 4.5 (14 ratings) Prep: 15 min Cook: 55 min Serves 6 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large chopped yellow onion, 2 diced celery stalks, and 2 diced medium carrots; sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
  3. Step 3: Add 1 lb boneless chicken thighs, searing for 4-5 minutes until lightly browned on all sides.
  4. Step 4: Pour in 6 cups chicken broth, add 2 medium peeled and cubed potatoes, 3 fresh thyme sprigs, and 1 bay leaf. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  5. Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until chicken is tender and potatoes are cooked through.
  6. Step 6: Remove chicken thighs, shred them with two forks, and return the meat to the pot. Discard bay leaf and thyme sprigs.
  7. Step 7: Stir in 2 tablespoons chopped fresh parsley and adjust seasoning with salt and pepper if needed. Serve hot.

Frequently asked questions

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

Total time is about 70 minutes (15 min prep + 55 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 Rustic Chicken and Vegetable Soup?

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 boneless chicken thighs from drying out.

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

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 Rustic Chicken and Vegetable Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Rustic Chicken and Vegetable Soup?

American chicken 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.

What others are saying

Related recipes