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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

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.

Step 3

In the same pot, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant.

Step 4

Add the sliced carrots, chopped celery, and diced zucchini. Cook for 5 minutes, stirring occasionally.

Step 5

Stir in the cubed potatoes and pour in the chicken broth and canned diced tomatoes.

Step 6

Return the chicken breasts to the pot, along with the fresh thyme sprigs and the bay leaf.

Step 7

Season with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Bring the soup to a gentle boil.

Step 8

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.

Step 9

Remove the chicken from the pot, shred it with two forks, and return it to the soup.

Step 10

Discard the thyme sprigs and bay leaf. Taste the soup and adjust seasoning if necessary.

Step 11

Stir in the chopped parsley just before serving for a fresh finish.

Step 12

Ladle the soup into bowls and serve warm with crusty bread or crackers, if desired.

Nutrition Facts

Serving size	3243.2 grams (3243.2g)

Amount per serving	% Daily Value*
Calories	1603

Total Fat 54.30g	70%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 6.10g
Cholesterol 304mg	101%
Sodium 6669mg	290%
Total Carbohydrate 134.70g	49%
Dietary Fiber 24.20g	86%
Total Sugars 36.60g
Protein 143.50g	287%

Vitamin D 4IU	18%
Calcium 530mg	41%
Iron 15mg	81%
Potassium 6203mg	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.

Source of Calories

Fat: 30.5%

Protein: 35.8%

Carbs: 33.6%