Name: Hearty Chicken Veggie Soup Easy Dinner for Busy Nights
Cook time: PT-492407H22M40S
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 for richer flavor; 8 cups Low-sodium chicken broth or bone broth for extra protein; 1 lb Yukon Gold potatoes scrubbed and diced into ½ inch cubes; 1 tsp Dried thyme or 3 sprigs fresh; 1 tsp Dried oregano; ½ tsp Turmeric powder optional gives a golden color and anti-inflammatory boost; 1 Bay leaf; Salt and black pepper to taste; Fresh parsley chopped for garnish; 1 tbsp Lemon juice freshly squeezed

Description

This Hearty Chicken Veggie Soup is an easy dinner ideal for busy weeknights and family dinners. It combines tender chicken and fresh vegetables for a wholesome chicken soup recipe you’ll love.

Ingredients

Scale

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 for richer flavor
8 cups Low-sodium chicken broth or bone broth for extra protein
1 lb Yukon Gold potatoes scrubbed and diced into ½ inch cubes
1 tsp Dried thyme or 3 sprigs fresh
1 tsp Dried oregano
½ tsp Turmeric powder optional gives a golden color and anti-inflammatory boost
1 Bay leaf
Salt and black pepper to taste
Fresh parsley chopped for garnish
1 tbsp Lemon juice freshly squeezed

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Instructions

Warm the olive or avocado oil in a large heavy pot over medium heat then add the diced onion carrots and celery. Cook for about 6 to 8 minutes until the onion is clear and vegetables soften to develop flavor.
Stir in the minced garlic thyme oregano and turmeric powder. Keep stirring for one minute until the mixture smells fragrant but avoid burning the garlic.
Pour in the chicken broth and scrape the bottom of the pot to lift any browned bits. Add the diced potatoes whole chicken breasts and bay leaf ensuring the chicken is covered; add a splash of water if necessary.
Bring the soup to a boil then reduce heat to low. Cover the pot and let it simmer for 20 to 25 minutes until the potatoes are tender and the chicken reaches 165°F internally.
Remove the chicken and bay leaf from the pot. Shred the chicken with two forks then return the shredded meat to the soup. Stir in optional veggies like spinach or frozen peas and let them wilt for about 2 minutes.
Turn off the heat and mix in fresh lemon juice to brighten the flavors. Add salt and pepper to taste then garnish with chopped parsley before serving hot.

Cook Time: 20–25 minutes
Method: Stovetop

Nutrition

Calories: 300 kcal
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg