Hearty Chicken Vegetable Soup
Warm up your soul with a bowl of Hearty Chicken Vegetable Soup, a wholesome and comforting recipe packed with nutritious ingredients and robust flavors. Tender seared chicken breasts, vibrant carrots, celery, zucchini, and potatoes simmer in a savory chicken broth studded with herbs like thyme and oregano, creating an aromatic dish that's both satisfying and nourishing. This easy-to-make soup features a medley of colorful vegetables and the rich taste of garlic and onion, perfect for a cozy family dinner or meal prep. Finished with a sprinkle of fresh parsley, it's a delicious way to enjoy the essence of homemade comfort food. Ready in under an hour, this recipe is ideal for busy weeknights or chilly afternoons. Keywords: chicken soup, hearty vegetable soup, comforting dinner recipes, easy homemade soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 potatoes, diced
- 8 cups chicken broth
- 14.5 ounces diced tomatoes (canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large soup pot over medium-high heat.
Season the chicken breasts with half of the salt and black pepper.
Add the chicken breasts to the pot and sear for 3-4 minutes on each side until golden brown. Remove them from the pot and set aside.
In the same pot, add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
Add the sliced carrots, celery, and red bell pepper. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced zucchini and potatoes, cooking for another 2 minutes.
Pour in the chicken broth and add the canned diced tomatoes with their juices.
Add the dried thyme, dried oregano, bay leaf, and the remaining salt and pepper. Stir to combine.
Return the seared chicken breasts to the pot, submerging them in the broth.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir well to combine.
Remove the bay leaf and discard.
Adjust seasoning with additional salt and pepper if needed.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 54.6 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 7480 mg | 159% | |
*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.
