Description
Hearty Chicken Veggie Soup is a cozy, nourishing meal packed with tender shredded chicken, vibrant vegetables, and a rich, flavorful broth. Perfect for busy weeknights or chilly days, this easy one-pot recipe delivers comfort and wholesome goodness in every bite.
Ingredients
Scale
- 2 tbsp olive oil (or avocado oil)
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 8 cups low-sodium chicken broth
- 1 lb Yukon Gold potatoes, diced
- 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 pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
- Stir in garlic, thyme, oregano, and turmeric. Cook for 1 minute until fragrant.
- Pour in chicken broth and scrape the bottom of the pot. Add potatoes, whole chicken, and bay leaf.
- Bring to a boil, then reduce heat and simmer covered for 20–25 minutes until chicken is cooked and potatoes are tender.
- Remove chicken and shred with two forks. Discard bay leaf.
- Return chicken to the pot, stir in lemon juice, and season with salt and pepper. Garnish with parsley and serve hot.
Notes
Add spinach or peas at the end for extra veggies.
For a creamy texture, blend 1 cup of potatoes with broth and stir back in.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- 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