Hearty Chicken Veggie Soup
Warm up with a bowl of this comforting Hearty Chicken Veggie Soup, a perfect meal for chilly days or when you need a nourishing boost. Packed with tender chicken, an abundance of fresh vegetables, and savory herbs in a rich, flavorful broth, this soup delivers both satisfying taste and essential nutrients. It's a wholesome, family-friendly dish that's surprisingly easy to make and guaranteed to become a household favorite.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- A complete meal in one bowl, packed with protein and fiber.
- Incredibly comforting and deeply flavorful, perfect for any season.
- Customizable with your favorite vegetables and greens.
- Great for meal prep; flavors deepen overnight.
- Uses simple, wholesome ingredients for a nourishing dish.
Ingredients
- 30 ml (2 tablespoons) 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
- 680 g (1.5 lbs) Boneless, skinless chicken breasts (or thighs for richer flavor)
- 1.9 liters (8 cups) Low-sodium chicken broth (or bone broth for extra protein)
- 450 g (1 lb) Yukon Gold potatoes, scrubbed and diced into 1.25 cm (1/2-inch) cubes
- 5 ml (1 teaspoon) Dried thyme (or 3 sprigs fresh)
- 5 ml (1 teaspoon) Dried oregano
- 2.5 ml (1/2 teaspoon) Turmeric powder (optional, gives a golden color and anti-inflammatory boost)
- 1 Bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped, for garnish
- 15 ml (1 tablespoon) Freshly squeezed lemon juice
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables begin to soften. This initial sweating is crucial for building a deep flavor base, allowing the natural sugars in the vegetables to caramelize slightly and creating a "fond" on the bottom of the pot that will later be deglazed into the soup.
- Add the minced garlic, dried thyme, dried oregano, and turmeric powder (if using). Stir constantly for 1 minute until fragrant. This process, known as "blooming" the spices, awakens their aromatic compounds in the hot oil, intensifying their flavor before the liquid is added. Be vigilant to prevent the garlic from burning, as burnt garlic can impart a bitter taste.
- Carefully pour in the chicken broth. Using a wooden spoon, vigorously scrape the bottom of the pot to release any browned bits (the "fond") created in the first step. These bits are concentrated flavor and will dissolve into the broth, enriching the soup. Add the diced potatoes, the whole boneless, skinless chicken breasts (or thighs), and the bay leaf to the pot. Ensure the chicken is fully submerged in the broth; if not, add a small splash of water or extra broth until it is covered.
- Bring the soup to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the pot with a lid and allow it to simmer for 20–25 minutes. This slow simmer ensures the potatoes become fork-tender and the chicken cooks through to an internal temperature of 74°C (165°F), remaining moist and easy to shred.
- Carefully remove the cooked chicken breasts and the bay leaf from the pot. Place the chicken on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. If you desire additional vegetables, this is the ideal time to stir in fresh spinach or frozen peas, allowing them to wilt or heat through for just 2 minutes before proceeding.
- Turn off the heat. Stir in the freshly squeezed lemon juice. This final touch of acidity is a pro secret, cutting through the richness and brightening all the flavors in the soup, making it taste fresh and vibrant. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. Ladle the hearty chicken veggie soup into bowls, garnish generously with fresh, finely chopped parsley, and serve hot.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot (5-7 liter / 5-7 quart capacity)
- Cutting board
- Chef's knife
- Measuring spoons and cups
- Wooden spoon or heat-proof spatula
- Meat thermometer (optional, for checking chicken doneness)
- Two forks (for shredding chicken)
Essential Success Tips
- Do not rush the sweating of the aromatics; allowing them to soften and slightly caramelize is key to developing the soup's base flavor.
- Prevent the garlic from burning by stirring it constantly for just one minute after adding it to the hot oil.
- Always scrape the "fond" (browned bits) from the bottom of the pot when adding liquid; these bits are flavor gold.
- For the most tender chicken, avoid overcooking it. Remove it as soon as it reaches 74°C (165°F) internal temperature.
- Don't skip the lemon juice at the end! It brightens all the flavors and adds a professional touch that elevates the dish.
Professional Cooking Secrets
- For an even richer broth, consider using homemade bone broth. The gelatin and collagen will add body and a silky mouthfeel that store-bought broths often lack.
- Instead of whole chicken breasts, you can use bone-in, skin-on chicken thighs. The bones and skin will add immense flavor to the broth during simmering; just be sure to remove them before shredding the meat.
- To create a slightly thicker soup without adding flour, mash a small portion of the cooked potatoes against the side of the pot with your spoon before returning the shredded chicken. This releases starch and naturally thickens the broth.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge before reheating.
- Variations: Feel free to add other vegetables like zucchini, green beans, or corn during the last 10 minutes of simmering. For a touch of heat, a pinch of red pepper flakes can be added with the garlic and herbs.
Frequently Asked Questions
Can I use pre-cooked chicken?
Yes, you can! If using pre-cooked or rotisserie chicken, add the shredded chicken to the pot during the last 5-10 minutes of simmering, just long enough for it to heat through with the other ingredients, as it doesn't need to cook from raw.
How can I make this soup vegetarian?
To make a vegetarian version, omit the chicken and use vegetable broth. You can add a can of drained and rinsed cannellini beans or chickpeas for extra protein, stirring them in during the last 10 minutes of simmering.
Can I use different types of potatoes?
While Yukon Gold potatoes hold their shape well and provide a creamy texture, you can substitute with other waxy potatoes like red potatoes. Starchy potatoes like Russets tend to break down more, which could make the soup slightly thicker, but are still a viable option.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420 per serving. Protein: 35-40g, Fat: 12-15g, Carbs: 25-30g, Fiber: 5-7g. (Estimates based on 8 servings and lean chicken breast).
Allergy Information
This dish is naturally gluten-free if using gluten-free broth. It is dairy-free. Contains poultry. Always check broth labels for hidden allergens. For a low-sodium option, ensure you use low-sodium broth and adjust salt accordingly.
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