Description
Hearty Chicken Veggie Soup That’s Perfect for Cozy Nights
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 pound boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 medium Yukon Gold potatoes (diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric powder
- 1 leaf bay leaf (remove before serving)
- to taste salt
- to taste black pepper
- 1/4 cup fresh parsley (chopped)
- 1 tablespoon lemon juice
Instructions
- Heat the oil: In a large pot, add olive oil and warm it over medium heat.
- Sauté the vegetables: Toss in the diced onion, carrots, and celery. Sauté them until softened, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.
- Incorporate the chicken: Add the boneless, skinless chicken breasts, followed by the chicken broth and diced potatoes.
- Season it well: Sprinkle in the thyme, oregano, turmeric, bay leaf, salt, and black pepper. Bring everything to a boil.
- Simmer: Reduce the heat and let the pot simmer for about 30 minutes.
- Shred the chicken: Carefully remove the chicken, shred it into bite-sized pieces, and return it to the pot.
- Adjust flavors: Taste your soup and adjust the seasoning if needed. Stir in the lemon juice.
- Serve: Dish up your delicious creation hot, garnished with fresh parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg