Easy Chicken and Veggie Soup
Cozy up with a bowl of "Easy Chicken and Veggie Soup," the perfect wholesome meal for busy weeknights or comforting lunches. Packed with tender shredded chicken, vibrant vegetables like carrots, celery, and zucchini, and subtly flavored with aromatic herbs including thyme and oregano, this recipe is a nourishing hug in a bowl. With just 15 minutes of prep and a quick 30-minute cook time, it's an effortless option for feeding a crowd—yielding six hearty servings. Customize by adding egg noodles for an extra hearty twist, and finish with a sprinkle of fresh parsley for a burst of brightness. Whether you're looking for a healthy chicken soup or a simple homemade comfort food, this recipe delivers on flavor, simplicity, and nutrition!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 medium celery stalks, diced
- 3 pieces garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 1 piece bay leaf
- 1 medium zucchini, diced
- 2 tablespoons fresh parsley, chopped
- 2 cups egg noodles (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add olive oil.
Season the chicken breasts with half the salt and pepper, then place them in the pot. Sear the chicken for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour the chicken broth into the pot and add the dried thyme, dried oregano, bay leaf, and the remaining salt and pepper. Bring the mixture to a gentle boil.
Return the chicken breasts to the pot. Lower the heat to a simmer, cover, and cook for 10-12 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
Stir in the diced zucchini and optional egg noodles. Simmer for 5-7 minutes until the zucchini is tender and the noodles are cooked through.
Remove the bay leaf and stir in the chopped parsley.
Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 7324 mg | 318% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 26.2 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4434 mg | 94% | |
*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.
