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Hearty Chicken Veggie Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 350
A comforting and nutritious soup packed with tender chicken and fresh vegetables, perfect for a wholesome meal.

Ingredients

Olive oil

  • 2 tbsp Olive oil (or avocado oil)

Vegetables

  • 1 large Yellow onion, diced
  • 3 large Carrots, peeled and sliced into rounds
  • 3 stalks Celery, sliced

Garlic

  • 4 cloves Garlic, minced

Chicken

  • 1.5 lbs Boneless, skinless chicken breasts (or thighs for richer flavor)

Broth

  • 8 cups Low-sodium chicken broth (or bone broth for extra protein)

Potatoes

  • 1 lb Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes

Herbs and spices

  • 1 tsp Dried thyme (or 3 sprigs fresh)
  • 1 tsp Dried oregano
  • 0.5 tsp Turmeric powder (optional)
  • 1 bay leaf Bay leaf

Seasonings

  • to taste Salt and black pepper

Garnish

  • for garnish Fresh parsley, chopped
  • 1 tbsp Lemon juice (freshly squeezed)

Instructions 

  • Heat oil in a large pot. Sauté onion, carrots, and celery for 6–8 minutes until soft.
  • Add garlic, thyme, oregano, and turmeric; cook for 1 minute until fragrant.
  • Pour in broth, add potatoes, chicken, and bay leaf. Bring to boil, then simmer for 20–25 minutes.
  • Remove chicken and bay leaf. Shred chicken and return to pot. Stir in lemon juice, season with salt and pepper, garnish with parsley, and serve.

Notes

For extra flavor, use thighs instead of breasts or add a splash of hot sauce.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: chicken, Vegetables