Stovetop Vegetable and Chicken Broth
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.
Ingredients
- 1.5 lbs chicken thighs
- 3 medium carrots
- 3 stalks celery
- 1 large onion
- 3 cloves garlic
- 4 cups chicken broth
- 1/4 cup parsley
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
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
- ★★★★★
My family loved it! Made a big batch for the week.
- ★★★★★
Great for soups and stews. The chicken and veggies really shine.
- ★★★★★
This broth is perfect for my Whole30 meals! So flavorful and easy to make.
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