Chicken and Vegetable Supper Soup
Cozy up with a steaming bowl of Chicken and Vegetable Supper Soup, a wholesome, one-pot wonder perfect for any weeknight dinner. This hearty recipe combines tender pieces of seared chicken breast, an abundance of fresh vegetables—like carrots, celery, zucchini, and baby spinach—and the comforting flavors of garlic, thyme, and bay leaves, all simmered in a rich chicken stock. With russet potatoes for added heartiness and a bright burst of lemon juice and parsley to finish, this soup strikes the perfect balance of nourishing and flavorful. Ready in under an hour, it’s an ideal choice for busy nights and can be served alongside crusty bread or spooned over rice for a filling meal. Enjoy this easy, healthy chicken and vegetable soup that’s sure to warm both your heart and your table!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 russet potatoes, peeled and diced
- 1 zucchini, sliced
- 8 cups chicken stock
- 2 bay leaves
- 2 tsp fresh thyme, chopped
- 1 tsp salt
- 1 tsp black pepper
- 2 cups baby spinach
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Season the chicken breast with a pinch of salt and black pepper, then add it to the pot. Sear on each side until lightly golden, about 3 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced russet potatoes and zucchini slices to the pot, stirring to combine with the other vegetables.
Pour the chicken stock into the pot, then add the bay leaves, thyme, salt, and black pepper. Stir well and bring the mixture to a boil.
Reduce the heat to low and return the seared chicken breast to the pot. Cover and simmer for 20 minutes, or until the chicken is cooked through and shreds easily with a fork.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the baby spinach and cook for 2-3 minutes, or until the spinach has wilted.
Add the fresh parsley and lemon juice. Adjust seasoning with additional salt and pepper, if needed.
Serve hot with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 36.8 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4915 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
