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Bowl of hearty chicken veggie soup filled with fresh vegetables and tender chicken

Hearty Chicken Veggie Soup

A comforting, one-pot chicken veggie soup featuring tender chicken, Yukon Gold potatoes, and aromatic herbs, perfect for dinner and lunch the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tbsp olive oil (or avocado oil)
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken breasts (or thighs) Thighs give a richer flavor.
  • 8 cups low-sodium chicken broth
  • 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes Keep uniform size for even cooking.
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp turmeric powder (optional)
  • 1 leaf bay leaf
  • 1 tbsp fresh lemon juice Adds brightness.
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 6–8 minutes, stirring occasionally, until the onion looks translucent and the vegetables have softened slightly.
Bloom the aromatics and herbs
  1. Add the minced garlic, dried thyme, dried oregano, and turmeric (if using). Stir constantly for 1 minute, just until the garlic smells fragrant.
Add broth and hearty ingredients
  1. Pour in the chicken broth and scrape the bottom of the pot to release anything stuck. Add the diced potatoes, whole chicken breasts, and the bay leaf.
Simmer until done
  1. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, until the potatoes are tender and the chicken is cooked through.
Shred the chicken
  1. Remove the chicken and set it on a plate or board. Discard the bay leaf. Shred the chicken with two forks, then stir it back into the soup.
Finish and serve
  1. Stir in the fresh lemon juice and season with salt and black pepper. Ladle into bowls and garnish with chopped parsley.

Notes

For a richer flavor, use chicken thighs. Keep potatoes at uniform size for even cooking. Ensure to taste and adjust seasoning at the end.