Souperlicious
Dive into a bowl of comforting goodness with Souperlicious, a hearty and vibrant chicken and vegetable soup that will warm your soul. Packed with tender shredded chicken, a rainbow of farm-fresh veggies like carrots, celery, zucchini, and baby spinach, and infused with aromatic herbs like thyme and oregano, this soup is as nutritious as it is flavorful. A splash of optional lemon juice adds a zesty brightness, while a sprinkle of fresh parsley ties it all together. Ready in just an hour, this one-pot recipe is perfect for cozy weeknight dinners or meal prep and serves up six generous portions. Whether you’re craving wholesome comfort or a dish to impress, Souperlicious is your go-to for a satisfying and healthy meal bursting with flavor!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 medium potatoes, cubed
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
Heat a large pot over medium heat and add olive oil.
Season the chicken breasts with a pinch of salt and pepper on both sides. Add them to the pot and sear for 4 minutes per side, or until golden brown but not fully cooked. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally, to soften the vegetables slightly.
Add the diced zucchini, canned diced tomatoes (with their juices), chicken broth, dried thyme, oregano, and bay leaf. Stir to combine.
Return the seared chicken breasts to the pot. Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Add the baby spinach to the pot and stir until wilted, about 2 minutes.
Season the soup with salt and black pepper to taste. If desired, add a splash of lemon juice for brightness.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy your Souperlicious creation!
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 6713 mg | 292% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 35.2 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5993 mg | 128% | |
*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.
