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Hearty Chicken Veggie Soup

A warming and nourishing soup made with tender chicken, vibrant vegetables, and fragrant herbs, perfect for chilly days and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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 leaf bay leaf
  • 1 tbsp fresh lemon juice
  • to taste Salt and black pepper
  • to taste Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, sliced carrots, and celery and sauté for 6–8 minutes, or until the vegetables start to soften and the onion becomes translucent.
  3. Add the minced garlic, dried thyme, oregano, and turmeric (if using) to the pot and stir constantly for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any flavorful bits.
  5. Add the diced Yukon Gold potatoes, whole chicken breasts, and bay leaf.
Cooking
  1. Bring the mixture to a boil, then reduce the heat to low, covering the pot.
  2. Simmer for 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
  3. Remove the chicken breasts and bay leaf from the pot.
  4. Shred the chicken using two forks and return the shredded meat to the pot.
  5. Stir in the fresh lemon juice, and season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with a sprinkle of fresh parsley for color and added flavor.

Notes

For best results, consider searing the chicken before adding the broth, and allow the soup to cool completely before storing. This soup keeps well in the fridge for up to three days and can be frozen for up to three months. Variations can include adding other vegetables or cooked grains.