Whole30 Hearty Chicken Vegetable Soup
Warm up your kitchen and your soul with this Whole30 Hearty Chicken Vegetable Soup, the ultimate comfort food packed with wholesome, nutrient-dense ingredients. Featuring tender shredded chicken, vibrant vegetables like sweet potato, zucchini, and green beans, and aromatic herbs like thyme and parsley, this soup is a flavorful, satisfying meal that's entirely Whole30 compliant. With a base of low-sodium chicken stock and diced tomatoes, every spoonful is rich and brimming with goodness. Perfect for meal prep or feeding a crowd, this gluten-free, dairy-free recipe is quick to make, requiring just 15 minutes of prep time and 40 minutes of cooking. Garnished with fresh parsley, it’s both delicious and nourishing—a true one-pot wonder that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts, boneless and skinless
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 3 stalks celery stalks, sliced
- 1 large sweet potato, peeled and cubed
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed and halved
- 8 cups chicken stock, low sodium
- 1 14-ounce can diced tomatoes
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken breasts and cook for about 4-5 minutes per side until browned. Remove from the pot and set aside.
In the same pot, add the chopped onion and minced garlic, sauté for about 3 minutes until the onion becomes translucent.
Add the sliced carrots and celery to the pot, cook for another 3 minutes, stirring occasionally.
Stir in the cubed sweet potato, sliced zucchini, and green beans, cook for 2 more minutes.
Pour the chicken stock and diced tomatoes (with juice) into the pot.
Return the chicken breasts to the pot and add the bay leaves, salt, pepper, and dried thyme.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low and cover the pot. Let the soup simmer for 25 minutes.
Remove the chicken breasts from the pot and shred them using two forks, then return the shredded chicken to the pot.
Simmer the soup uncovered for another 5 minutes to allow the flavors to meld.
Remove bay leaves before serving.
Garnish each serving with freshly chopped parsley and adjust seasoning if necessary.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 41.3 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5063 mg | 108% | |
*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.
