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Chicken Veggie Soup - Comforting, Fresh, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing the aromatics.
  • Onion: 1 medium, diced.
  • Carrots: 2 medium, sliced.
  • Celery: 2 ribs, sliced.
  • Garlic: 3 cloves, minced.
  • Chicken: 1 to 1.25 lb boneless skinless breasts or thighs, cut into bite-size pieces.
  • Potato (optional): 1 medium, peeled and diced, for extra heartiness.
  • Zucchini or green beans (optional): 1 cup, chopped.
  • Leafy greens: 2 cups chopped spinach or kale, stems removed.
  • Chicken broth: 6 cups, low-sodium.
  • Bay leaf: 1.
  • Dried herbs: 1 teaspoon dried thyme or Italian seasoning.
  • Fresh herbs (optional): 2 tablespoons chopped parsley or dill.
  • Lemon: 1, for juice and zest to finish.
  • Salt and pepper: To taste.

Method
 

  1. Warm the pot: Heat 1–2 tablespoons olive oil in a large pot over medium heat until shimmering.
  2. Sauté aromatics: Add onion, carrots, and celery. Season with a pinch of salt. Cook 5–6 minutes, stirring, until the onions soften and look glossy.
  3. Add garlic and herbs: Stir in the garlic, dried thyme (or Italian seasoning), and the bay leaf. Cook 30–60 seconds until fragrant.
  4. Add chicken: Stir in the chicken pieces and a pinch of pepper. Cook 2–3 minutes, just to take the raw edge off. You don’t need full browning.
  5. Pour in broth: Add the chicken broth. If using potatoes, add them now. Bring to a gentle boil, then reduce to a steady simmer.
  6. Simmer: Cook 12–15 minutes, or until the chicken is cooked through and the potatoes (if using) are tender.
  7. Veggie add-ins: Add zucchini or green beans, if using. Simmer another 5 minutes until tender but still bright.
  8. Add greens: Stir in spinach or kale. Cook 1–2 minutes, just until wilted. Remove the bay leaf.
  9. Finish and season: Add 1–2 teaspoons lemon zest and 1–2 tablespoons lemon juice. Stir in fresh parsley or dill. Taste and adjust salt and pepper.
  10. Serve: Ladle into bowls and serve hot. A slice of crusty bread or a sprinkle of grated Parmesan is a nice touch.