Description
This hearty chicken veggie soup is the ultimate comfort meal, packed with tender chicken, vibrant vegetables, and a rich golden broth. Perfect for busy weeknights or cozy days, it delivers nourishing flavor with every spoonful while remaining wholesome and easy to prepare.
Ingredients
The Aromatics & Base
- 2 tbsp olive oil (or avocado oil)
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
The Protein & Liquid
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 8 cups low-sodium chicken broth
- 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
The Seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp turmeric powder (optional)
- 1 bay leaf
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
-
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
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Add garlic, thyme, oregano, and turmeric. Stir constantly for 1 minute until fragrant.
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Pour in the chicken broth and scrape the bottom of the pot. Add potatoes, whole chicken breasts, and bay leaf.
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Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until the chicken is cooked through and the potatoes are tender.
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Remove the chicken and bay leaf. Shred the chicken with two forks and return it to the pot.
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Stir in lemon juice. Season with salt and black pepper to taste. Garnish with fresh parsley and serve hot.
Notes
Add spinach or peas at the end if desired. This soup freezes well for up to 3 months. For a creamy dairy-free version, blend 1 cup of the cooked potatoes with some broth and stir it back into the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 4.6 g
- Sodium: 905 mg
- Fat: 8.5 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 23.9 g
- Fiber: 4 g
- Protein: 29.5 g
- Cholesterol: 72.5 mg