One-Pot Chicken and Vegetables
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 Whole Chicken, about 3-1/2 pounds
  • 1 Large Yellow Onion, halved and sliced
  • 2 Cloves Garlic, peeled
  • 4 Celery Ribs, peeled and cut into 2-inch pieces
  • 4 Large Carrots, peeled and cut into 2-inch pieces
  • 4 Medium Yellow Beets, peeled and quartered, or 4 parsnips, peeled and cut into 2-inch pieces
  • 8 Small Red Potatoes, scrubbed and halved
  • 8 Cups Low-Sodium Chicken or Vegetable Broth
  • 8 Sprigs Parsley
  • 2 Bay Leaves
  • ¼ Teaspoon Freshly Ground Black Pepper
  1. Remove inside packet of innards from chicken, if included, and discard or reserve for another use.
  2. Place chicken, onion, garlic, celery, carrots, beets and potatoes in a Dutch oven or stockpot large enough to hold the chicken and vegetables together.
  3. Add broth, 2 cups water, parsley, bay leaves and pepper. Bring to a simmer over medium-high heat.
  4. Reduce heat to maintain a simmer and cook, uncovered, making sure the chicken is submerged (add more water if needed), for 45 to 50 minutes or until chicken is tender and juices run clear when pierced with a fork and vegetables are tender.
  5. Remove chicken from pot and set aside until cool enough to handle.
  6. Carve chicken into pieces and serve with vegetables and broth.
Enjoy the leftovers as soup or over pasta.

Diet type: Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free
Recipe by Go Dairy Free at