Garden Soup with Chicken
Savor the wholesome comfort of Garden Soup with Chicken—a vibrant medley of seasonal vegetables and tender chicken simmered to perfection in a fragrant broth. This nutritious, one-pot recipe combines fresh ingredients like zucchini, carrots, and potatoes with aromatic herbs like thyme and bay leaf for a rich flavor profile. A hearty yet light meal, this soup is packed with protein and fiber, making it perfect for cozy dinners or meal prep. Finished with a sprinkle of fresh parsley, it’s as visually appealing as it is delicious. Serve it with crusty bread for a satisfying pairing, and enjoy a bowl of healthy, homemade goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and cubed
- 6 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant.
Add the sliced carrots, chopped celery, and diced zucchini. Cook for 5 minutes, stirring occasionally.
Stir in the cubed potatoes and pour in the chicken broth and canned diced tomatoes.
Return the chicken breasts to the pot, along with the fresh thyme sprigs and the bay leaf.
Season with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Discard the thyme sprigs and bay leaf. Taste the soup and adjust seasoning if necessary.
Stir in the chopped parsley just before serving for a fresh finish.
Ladle the soup into bowls and serve warm with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 6669 mg | 290% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 36.6 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6203 mg | 132% | |
*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.
