Stovetop Vegetable and Chicken Broth

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

A deeply comforting broth simmered with tender chicken and seasonal vegetables for maximum nourishment and warmth. This american-inspired whole30 ready in about 70 minutes pairs chicken thighs, medium carrots, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 55 min Serves 6 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Place chicken thighs in a large pot, then add diced carrots, celery, onion, and minced garlic. Pour in 4 cups chicken broth, add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat.
  2. Step 2: Simmer uncovered for 45 minutes, skimming foam occasionally. Remove chicken thighs, let cool, then shred meat, discarding skin and bones. Strain broth into a clean pot, discarding solids.
  3. Step 3: Return shredded chicken to strained broth. Add 1/4 cup chopped parsley, simmer for 10 minutes, then season with additional salt and pepper to taste.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stovetop Vegetable and Chicken Broth 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 Stovetop Vegetable and Chicken 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 Stovetop Vegetable and Chicken 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 Stovetop Vegetable and Chicken Broth 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 Stovetop Vegetable and Chicken Broth?

American whole30 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