Homemade Chicken Vegetable Soup

Warm up with a comforting bowl of Homemade Chicken Vegetable Soup, a hearty one-pot recipe brimming with flavor and nutrition! This wholesome soup combines tender, bite-sized pieces of chicken breast with a vibrant mix of vegetables, including carrots, celery, zucchini, and red bell pepper, all simmered to perfection in a flavorful chicken broth infused with aromatic herbs like thyme and basil. A touch of fresh parsley adds the perfect finishing touch to this quick and easy recipe, which takes just 20 minutes to prep and is ready to serve in under an hour. Ideal for meal prep or a cozy weeknight dinner, this nourishing chicken soup is packed with protein, fiber, and plenty of comfort. Serve it piping hot with crusty bread or a simple side salad for a satisfying, heart-healthy meal the whole family will love.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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

Step 2

Add the chopped onion and cook for 3-4 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

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.

Step 5

Add the diced zucchini to the pot and stir to combine.

Step 6

Cut the chicken breasts into bite-sized pieces and add them to the pot.

Step 7

Pour in the chicken broth and add the can of diced tomatoes with their juice.

Step 8

Stir in the dried thyme, dried basil, and the bay leaf.

Step 9

Season the soup with salt and black pepper.

Step 10

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.

Step 11

Remove the bay leaf from the soup.

Step 12

Taste and adjust the seasoning if necessary by adding more salt or pepper to taste.

Step 13

Serve the soup hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	3960.5 grams (3960.5g)

Amount per serving	% Daily Value*
Calories	1552

Total Fat 48.20g	62%
Saturated Fat 9.90g	50%
Polyunsaturated Fat 3.00g
Cholesterol 386mg	129%
Sodium 9983mg	434%
Total Carbohydrate 96.60g	35%
Dietary Fiber 28.30g	101%
Total Sugars 57.30g
Protein 181.30g	363%

Vitamin D 5IU	23%
Calcium 707mg	54%
Iron 16mg	88%
Potassium 6473mg	138%

*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: 28.1%

Protein: 46.9%

Carbs: 25.0%