Hearty Chicken Vegetable Soup

Warm up your weeknight dinners with Hearty Chicken Vegetable Soup, a nourishing and wholesome dish packed with vibrant veggies and tender shredded chicken. This comforting soup combines a colorful medley of carrots, celery, zucchini, and red bell peppers with hearty potatoes and protein-rich chicken breasts, all simmered in a flavorful chicken broth seasoned with aromatic thyme, oregano, and a hint of garlic. With minimal prep and just 40 minutes of cooking time, this one-pot wonder is perfect for busy evenings or cozy family meals. Serve it with a sprinkle of fresh parsley for an aromatic finish, and enjoy a bowl of warmth that's as satisfying as it is nutritious. Whether you're looking for easy comfort food or a healthy dinner option, this chicken vegetable soup is sure to be a crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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

Step 2

Season the chicken breasts with half of the salt and black pepper.

Step 3

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.

Step 4

In the same pot, add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

Step 5

Add the sliced carrots, celery, and red bell pepper. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Stir in the diced zucchini and potatoes, cooking for another 2 minutes.

Step 7

Pour in the chicken broth and add the canned diced tomatoes with their juices.

Step 8

Add the dried thyme, dried oregano, bay leaf, and the remaining salt and pepper. Stir to combine.

Step 9

Return the seared chicken breasts to the pot, submerging them in the broth.

Step 10

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.

Step 11

Once cooked, remove the chicken breasts from the pot and shred them using two forks.

Step 12

Return the shredded chicken to the pot and stir well to combine.

Step 13

Remove the bay leaf and discard.

Step 14

Adjust seasoning with additional salt and pepper if needed.

Step 15

Garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	4137.2 grams (4137.2g)

Amount per serving	% Daily Value*
Calories	1812

Total Fat 44.60g	57%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 3.00g
Cholesterol 286mg	95%
Sodium 7998mg	348%
Total Carbohydrate 191.50g	70%
Dietary Fiber 42.40g	151%
Total Sugars 54.60g
Protein 165.10g	330%

Vitamin D 0IU	0%
Calcium 797mg	61%
Iron 20mg	112%
Potassium 7480mg	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.

Source of Calories

Fat: 22.0%

Protein: 36.1%

Carbs: 41.9%