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HEARTY CHICKEN VEGGIE SOUP centered hero view, clean and uncluttered
Thomas Baker

Hearty Chicken Veggie Soup Easy Recipe for Busy Weeknights

This Hearty Chicken Veggie Soup is the perfect easy dinner option for busy weeknights. Packed with wholesome vegetables and tender chicken, it makes a comforting family dinner that feels like a classic chicken soup recipe with a nutritious vegetable soup twist. Simple to prepare yet satisfying, it’s a go-to weeknight meal everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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 for richer flavor
  • 8 cups Low-sodium chicken broth or bone broth for extra protein
  • 1 lb Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes
  • 1 tsp Dried thyme or 3 sprigs fresh
  • 1 tsp Dried oregano
  • 1/2 tsp Turmeric powder optional, gives a golden color and anti-inflammatory boost
  • 1 Bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish
  • 1 tbsp Lemon juice freshly squeezed

Method
 

  1. Warm the olive oil in a large pot over medium heat; add the onion, carrots, and celery, cooking gently until the onion is translucent and veggies start to soften, about 6 to 8 minutes.
  2. Stir in the garlic, thyme, oregano, and turmeric, moving constantly for one minute until the spices release their aroma without burning the garlic.
  3. Pour the chicken broth into the pot, scraping the bottom to lift any browned bits; then add the diced potatoes, whole chicken breasts, and bay leaf.
  4. Bring the mixture up to a boil, then lower the heat to maintain a gentle simmer; cover and cook for 20 to 25 minutes until the potatoes are tender and chicken is cooked through.
  5. Take out the chicken and bay leaf; shred the chicken with forks and return it to the pot. Optionally, stir in spinach or frozen peas and cook for 2 minutes until wilted.
  6. Remove the pot from heat and mix in the fresh lemon juice. Season with salt and pepper to taste, garnish with parsley, and serve warm.

Notes

  • For added greens, toss in fresh spinach or frozen peas just before finishing. Leftovers keep well in the fridge for up to 3 days and freeze nicely for longer storage.