Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 cups water
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 medium onion, quartered
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup green beans, trimmed
- 2 cups broccoli florets
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Season the chicken thighs with salt and pepper and place them in a large pot or Dutch oven.
- Pour in the water and add carrots, celery, onion, garlic, bay leaf, and thyme. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover the pot, and simmer for about 30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the pot; add green beans and broccoli. Simmer for an additional 5-7 minutes until vegetables are tender yet vibrant.
- Drizzle olive oil over the chicken before serving alongside the boiled vegetables. Garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approx. 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg