Hearty Chicken Veggie Soup
A comforting one-pot meal packed with tender chicken, fresh vegetables, and aromatic herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb
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 over medium heat. Add diced onion, carrots, and celery. Sauté for 6–8 minutes until softened.
- Stir in minced garlic, dried thyme, dried oregano, and turmeric. Cook for 1 minute until fragrant.
- Pour in chicken broth, scrape the pot’s bottom, and add diced potatoes, chicken breasts, and bay leaf.
- Bring to a boil, reduce heat to low, cover, and let it simmer for 20–25 minutes until chicken and potatoes are done.
- Remove chicken and bay leaf. Shred chicken into bite-sized pieces and return to pot.
- Stir in fresh lemon juice and season with salt and pepper. Garnish with parsley before serving hot.
Notes
Use a good quality broth for better flavor. Adjust consistency by adding an extra potato or blending a portion for creaminess.