Dairy-Free Hearty Chicken and Veggie Soup
Warm, nourishing, and completely dairy-free, this Hearty Chicken and Veggie Soup is the ultimate comfort food for any season. Packed with tender chicken, vibrant vegetables like carrots, celery, red bell pepper, and creamy potatoes, this wholesome soup is brimming with flavor thanks to aromatic seasonings like thyme, oregano, and garlic. A generous splash of chicken broth ties everything together, creating a satisfying and healthy meal that's ready in just about an hour. Perfect as a weeknight dinner or a soul-soothing remedy on chilly days, this recipe ensures a heartwarming bowl every time. Garnished with fresh parsley for an herby finish and naturally free of gluten and dairy, it's the perfect choice for a nutritious, allergy-friendly meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium red bell pepper, diced
- 2 medium russet potatoes, peeled and diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with salt and black pepper.
Add the chicken to the pot and cook for about 5-7 minutes on each side, or until browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the diced red bell pepper and potatoes to the pot, and stir well.
Pour in the chicken broth, and return the browned chicken breasts to the pot.
Add the dried thyme, dried oregano, and bay leaves.
Bring the soup to a simmer, cover, and reduce the heat to low. Let it cook for about 20 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup.
Stir in the frozen peas and let them heat through for about 5 minutes.
Remove the bay leaves, adjust seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6429 mg | 280% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 38.8 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 551 mg | 42% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 6755 mg | 144% | |
*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.
