Stovetop Vegetable and Chicken Broth

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A deeply comforting broth simmered with tender chicken and seasonal vegetables for maximum nourishment and warmth. This American-inspired Whole30 recipe, ready in about 70 minutes, pairs chicken thighs, carrots, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

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

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.