Description
A hearty chicken vegetable soup packed with flavor.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil (or avocado oil)
- 3–4 medium carrots, sliced or diced (about 1 cup)
- 3 celery ribs, sliced or diced (about 1 cup)
- 1 lb baby red potatoes, diced (about 3 cups)
- 1 medium sweet onion, diced
- 3–4 cloves garlic, minced
- 1 Tbsp fresh thyme, leaves removed from stem (or 1 tsp dried thyme)
- 1 tsp salt (more to taste)
- ½ tsp black pepper (more to taste)
- 1 lb boneless, skinless chicken breasts (or 2 cups of shredded rotisserie chicken)
- 5 cups low sodium chicken broth (or low sodium chicken stock or low sodium bone broth)
- 1 large lemon, juiced (about 3 Tbsp)
- ½ cup fresh parsley, chopped
- 2 cups baby spinach (optional)
Instructions
- Using a cutting board and a sharp knife, chop the vegetables into small pieces including the carrots, celery, potatoes, and onion. Mince the garlic and remove the thyme leaves from the stem.
- Heat the extra virgin olive oil in a Dutch oven or large soup pot on medium heat. Add the carrots, celery, potatoes, and onion to the large pot. Cook until the onions are translucent and the carrots and potatoes start to soften, about 6-8 minutes, stirring frequently.
- Add the minced garlic, fresh thyme, salt, and pepper to the pot until fragrant, about 30 seconds.
- If using rotisserie chicken: add the chicken broth. Bring everything to a boil and then lower the heat to a simmer and cover. Simmer for 20-25 minutes until the potatoes are fork-tender. Add the shredded rotisserie chicken in the last 10 minutes of cooking. If using raw chicken: add the chicken breasts and chicken broth, making sure the chicken is covered by the broth. Bring everything to a boil and then lower the heat to a simmer and cover. Simmer for 20-25 minutes until the potatoes are fork-tender and chicken is fully cooked. The chicken is done when internal temperature reaches 165°F (74°C) using a meat thermometer.
- If using rotisserie chicken: Skip this step! If using raw chicken: turn off the heat and remove the cooked chicken breasts from the soup. Shred it either with 2 forks or with a hand mixer. Add the shredded chicken back to the pot.
- Turn off the heat and add the fresh lemon juice, parsley, and spinach if using. Give it another stir so the spinach wilts in the hot soup.
- Hint: add more salt to taste! The amount of salt will vary depending on what chicken you use and how heavily seasoned your rotisserie chicken is (if using).
Notes
- This soup is versatile and can be adjusted based on the vegetables you have on hand.
- For a creamier soup, consider adding a bit of cream or milk at the end.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg