Hearty Chicken Veggie Soup
A warm and nourishing one-pot chicken veggie soup perfect for chilly evenings, packed with vegetables, herbs, and tender chicken.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 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
- 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
- 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 the onion, carrots, and celery. Sauté for 6–8 minutes until softened.
- Stir in the minced garlic, dried thyme, dried oregano, and turmeric (if using). Cook for 1 minute, stirring constantly until fragrant.
- Pour in the chicken broth and scrape the bottom of the pot to release any flavorful bits stuck on the bottom. Add the diced potatoes, whole chicken breasts, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, until the chicken is cooked through and the potatoes are tender.
- Remove the chicken and bay leaf from the pot. Shred the chicken with two forks and return it to the pot.
- Stir in the lemon juice and season with salt and black pepper to taste. Garnish with fresh parsley before serving hot.
Notes
Substitute Yukon Gold potatoes with russet or red potatoes, or use zucchini or cauliflower for a lower-carb option. Optional add-ins include green beans, spinach, or peas.