Homemade Chicken Vegetable Soup
Warm up with a comforting bowl of Homemade Chicken Vegetable Soup, a wholesome and nutritious recipe brimming with vibrant flavors and hearty ingredients. Ready in about an hour, this delicious soup combines tender chunks of chicken, garden-fresh vegetables like carrots, celery, zucchini, and red bell pepper, and a flavorful broth infused with garlic, thyme, and basil. The addition of diced tomatoes provides a tangy richness, while fresh parsley adds the perfect finishing touch. This one-pot dish is easy to prepare and ideal for meal prep, making it a go-to option for busy weeknights or rejuvenating lunches. Whether you're seeking a healthy dinner idea or a cozy cure-all for chilly days, this homemade chicken soup is a surefire hit. Perfect for serving warm and garnished to perfection, this recipe is a satisfying way to nourish both body and soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 2 chopped celery stalks
- 1 chopped red bell pepper
- 1 medium, diced zucchini
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 large bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots, chopped celery, and chopped red bell pepper to the pot. Cook for about 5 minutes or until the vegetables start to soften.
Add the diced zucchini to the pot and stir to combine.
Cut the chicken breasts into bite-sized pieces and add them to the pot.
Pour in the chicken broth and add the can of diced tomatoes with their juice.
Stir in the dried thyme, dried basil, and the bay leaf.
Season the soup with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
Remove the bay leaf from the soup.
Taste and adjust the seasoning if necessary by adding more salt or pepper to taste.
Serve the soup hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 962 mg | 20% | |
*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.
