One-Pot Chicken Veggie Soup (Printable Page)

Hearty blend of chicken, garden vegetables, fresh herbs, and lemon to warm and refresh any day.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium zucchini, diced
05 - 1 small onion, finely chopped
06 - 3 garlic cloves, minced
07 - 5 cups baby spinach
08 - 1 small potato, peeled and diced (optional)

→ Liquids

09 - 6 cups low-sodium chicken broth
10 - 1 cup water
11 - Juice of 1 lemon, plus wedges for serving

→ Herbs and Seasonings

12 - 1 bay leaf
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
14 - 1/2 teaspoon dried oregano
15 - 1/4 cup fresh parsley, chopped
16 - 2 tablespoons fresh dill, chopped
17 - Salt and freshly ground black pepper to taste

→ Oils

18 - 1 tablespoon olive oil

# Step-by-Step Guide:

01 - Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until just starting to soften.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chicken pieces and cook, stirring, until lightly browned on all sides, about 3-4 minutes.
04 - Pour in the chicken broth and water. Add the potato if using, zucchini, bay leaf, thyme, and oregano. Season with salt and pepper.
05 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the vegetables are tender and the chicken is cooked through.
06 - Add the spinach, parsley, and dill. Simmer for another 3-4 minutes until the spinach is wilted.
07 - Stir in the lemon juice. Taste and adjust seasoning as needed.
08 - Remove the bay leaf. Serve hot, garnished with extra fresh herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • It tastes like someone who actually knows you made it, not a recipe app, because the lemon and herbs make it feel alive and intentional.
  • One pot means less time wrestling with dishes and more time sitting with something warm in your hands.
  • It's forgiving enough to adapt based on whatever vegetables you have lurking in your fridge.
02 -
  • Adding the fresh herbs at the very end is non-negotiable if you want them to taste like actual herbs and not like dried cooking medley.
  • The lemon juice goes in after everything else is cooked because heat destroys the brightness you're reaching for; this is the moment that separates good soup from memorable soup.
03 -
  • Cut your chicken pieces smaller than you think you need to—they'll seem timid in the raw bowl but they cook down and distribute more gracefully throughout the broth.
  • If you're using store-bought broth, taste it before you season because some brands run aggressively salty and will make your soup impossible to balance.
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