Thyme-Infused Chicken and Vegetable Soup

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A soothing broth simmered with tender chicken, aromatic thyme, and seasonal vegetables for gentle digestion. This American-inspired Whole30 recipe, ready in about 55 minutes, pairs chicken breasts, avocado oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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

• 2 boneless, skinless, about 1 lb chicken breasts
• 2 tbsp avocado oil
• 1 medium, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp fresh, leaves only thyme
• 4 cups chicken bone broth
• 1 medium, diced zucchini
• 1 cup florets broccoli
• 1/2 tsp sea 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: Heat avocado oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
2. Step 2: Stir in garlic and thyme, cooking for 1 minute until fragrant.
3. Step 3: Add chicken pieces, cooking for 3-4 minutes until lightly browned on all sides. Pour in broth, then add zucchini and broccoli. Simmer uncovered for 15-20 minutes until vegetables are tender.
4. Step 4: Season with sea salt and black pepper, then serve immediately.