Boiled Chicken With Veg Recipe for Healthy Easy Meals

Boiled chicken with vegetables is one of those timeless, comforting dishes that never fails to satisfy. It’s simple, wholesome, and packed with flavors that warm you from the inside out.

Whether you’re cooking for a family dinner or prepping a healthy meal for the week, this recipe offers a perfect balance of tender chicken and vibrant, nutrient-rich vegetables. The gentle boiling method ensures the chicken stays juicy and tender, while the vegetables absorb the savory broth, creating a dish that’s both nutritious and delicious.

Not only is this recipe easy to prepare, but it’s also incredibly versatile. You can customize it with your favorite veggies or herbs, making it a perfect canvas for your culinary creativity.

Plus, it’s light enough for a healthy diet yet satisfying enough to keep hunger at bay. Keep reading to learn how to make this classic boiled chicken with veg recipe that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This boiled chicken with veg recipe is a winner for many reasons. First, it’s incredibly easy to make, requiring just a handful of fresh ingredients and minimal prep time.

The boiling technique locks in moisture, ensuring your chicken is tender and juicy every time.

Additionally, it’s a fantastic way to incorporate more vegetables into your meals. The broth you create is flavorful enough to enjoy as a soup or base for other dishes, making this recipe a multi-purpose powerhouse.

It’s also low in fat and calories, ideal if you’re watching your diet but don’t want to compromise on taste.

Lastly, it’s highly adaptable. You can swap out vegetables based on what’s in season or add your favorite herbs and spices for a flavor twist.

This dish not only nourishes your body but comforts your soul, making it a perfect weeknight meal or weekend family feast.

Ingredients

• 1 whole chicken (about 3-4 lbs), cleaned and trimmed
• 4 large carrots, peeled and cut into chunks
• 3 celery stalks, cut into pieces
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt, to taste
• 4 cups water or low-sodium chicken broth
• 2 medium potatoes, peeled and cut into chunks (optional)
• Fresh parsley for garnish
• Optional herbs: thyme, rosemary, or dill (about 1-2 sprigs each)

Equipment

• Large stockpot or Dutch oven
• Sharp knife for chopping vegetables
• Cutting board
• Ladle for serving broth
• Slotted spoon or tongs for removing chicken and vegetables
• Meat thermometer (optional but recommended)
• Serving bowls or plates

Instructions

1. Prepare the chicken: Rinse the whole chicken under cold water and remove any excess fat or giblets from the cavity. Pat dry with paper towels.
2. Combine ingredients in pot: Place the chicken in a large stockpot or Dutch oven. Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and any optional herbs.
3. Add water or broth: Pour in enough water or chicken broth to cover the chicken completely, about 4 cups. Add a pinch of salt to season.
4. Bring to a boil: Place the pot over medium-high heat and bring the liquid to a rolling boil. Skim off any foam or impurities that rise to the surface using a spoon.
5. Simmer gently: Reduce the heat to low, cover the pot partially, and let it simmer gently for 1 to 1.5 hours, or until the chicken is fully cooked. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
6. Add potatoes and cook veggies: About 20-30 minutes before the chicken is done, add the potatoes and additional vegetables if desired. Continue simmering until tender.
7. Remove and rest chicken: Using tongs or a slotted spoon, carefully lift the chicken out of the broth and place on a cutting board. Let it rest for 10 minutes before carving.
8. Strain broth (optional): For a clear broth, strain the cooking liquid through a fine sieve or cheesecloth into a clean pot or bowl.
9. Serve: Carve the chicken and serve alongside the boiled vegetables with some of the broth ladled over.

Tips & Variations

“For a richer broth, you can roast the chicken in the oven at 375°F for 20 minutes before boiling. This adds a depth of flavor that’s simply irresistible!”

Feel free to customize this recipe by adding your favorite vegetables such as parsnips, turnips, or green beans. Fresh herbs like dill or rosemary can also enhance the flavor dramatically.

If you want a heartier meal, try adding some cooked rice or noodles to the broth before serving. Alternatively, shred the boiled chicken and use it in salads, sandwiches, or tacos for a quick meal solution.

To reduce sodium, opt for low-sodium broth or just water, and season lightly. You can always add more salt when serving.

Nutrition Facts

Serving Suggestions

This boiled chicken with vegetables pairs wonderfully with a simple side of steamed rice or crusty bread to soak up the delicious broth. For a light meal, serve with a fresh green salad dressed in lemon vinaigrette.

If you’re looking to elevate the dish, consider drizzling a bit of olive oil and freshly chopped herbs like parsley or chives on top. Adding a squeeze of lemon juice just before serving can brighten the flavors beautifully.

For more comforting poultry dishes, check out our Chicken Noodle And Mashed Potatoes Recipe or try the flavorful Chicken Bruschetta Recipe Stove Top Stuffing. If you prefer a creamy pasta sauce, the Classico Sun Dried Tomato Alfredo Sauce Recipe pairs beautifully with chicken as well.

Conclusion

Boiled chicken with vegetables is a classic dish that delivers on nutrition, flavor, and ease of preparation. It’s an ideal meal for busy weeknights or cozy weekends when you want something nourishing and straightforward.

The natural flavors of the chicken and fresh vegetables meld perfectly in the simmering broth, creating a comforting dish that’s both satisfying and light.

With just a few simple ingredients and basic kitchen equipment, you can whip up this wholesome recipe that pleases the entire family. Plus, the leftovers make excellent additions to salads, sandwiches, and soups, ensuring nothing goes to waste.

Give this recipe a try and enjoy a delicious, healthy meal that’s sure to become a staple in your home cooking rotation.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Boiled Chicken with Veg Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and healthy boiled chicken dish served with mixed vegetables. Perfect for a light and nutritious meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 boneless, skinless chicken breasts (about 1 lb)”, “2 carrots, peeled and sliced”, “2 celery stalks, sliced”, “1 medium onion, quartered”, “2 garlic cloves, smashed”, “1 cup green beans, trimmed”, “1 cup broccoli florets”, “4 cups chicken broth”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1 teaspoon dried thyme”, “1 bay leaf”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Place chicken breasts in a large pot.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, onion, garlic, and bay leaf.”}, {“@type”: “HowToStep”, “text”: “Pour in chicken broth and season with salt, pepper, and thyme.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Add green beans and broccoli, cook for another 10 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Remove chicken and vegetables from broth, slice chicken and serve.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “35 g”, “fatContent”: “6 g”, “carbohydrateContent”: “12 g”}}