Description
A hearty and flavorful Chicken Vegetable Soup packed with tender chicken breast, fresh vegetables, and aromatic herbs. Perfect as a comforting, gluten-free main course full of vibrant flavors and wholesome ingredients.
Ingredients
Scale
Protein
- 1 ½ pounds boneless skinless chicken breast
Vegetables
- 3 carrots peeled, small dice
- 3 celery stalks, small dice
- 2 Yukon gold potatoes, small dice
- 1 medium onion, diced
- 1 small zucchini, sliced into half quarter moons
- 3 large garlic cloves, minced
Herbs and Spices
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (or more to taste)
- Kosher salt to taste
- Freshly ground black pepper to taste
Liquids
- 1 tablespoon olive oil
- 1 (14.5 ounce) can petite-cut diced tomatoes
- 8 cups (64 ounces) chicken stock
Garnish
- ½ cup chopped fresh parsley
Instructions
- Season the chicken: Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season the chicken breasts generously with kosher salt and freshly ground black pepper on all sides. Add the chicken to the pot.
- Cook the chicken: Cook the chicken on one side for 12 minutes until golden brown. Flip and cook another 12 minutes, allowing a nice brown crust to develop. If the pan looks dry or bits might burn, add a splash of chicken stock and scrape the bottom to loosen browned bits. Check that the thickest part of the chicken reaches 165°F for doneness.
- Let the chicken rest: Remove the chicken breasts from the pot and place on a plate to rest while you prepare the vegetables.
- Cook the vegetables: Add carrots, celery, onion, and potatoes to the Dutch oven. Stir well to scrape up any browned bits from the chicken. Add bay leaf, dried thyme, oregano, red pepper flakes, salt, and pepper. Let the vegetables cook undisturbed for about 15 minutes over medium heat. Add minced garlic and stir, cooking another 5 minutes until fragrant.
- Finish the soup: Pour in diced tomatoes, zucchini, and chicken stock. Bring everything to a boil, then reduce to a simmer for 15 to 20 minutes until potatoes are tender. Meanwhile, shred the rested chicken using two forks and add it back into the soup to warm through.
- Garnish and serve: Stir in freshly chopped parsley before serving hot. Adjust seasoning as needed and enjoy your nutritious chicken vegetable soup.
Notes
- This soup is naturally gluten-free by omitting noodles, perfect for gluten-intolerant diets.
- Red pepper flakes add a spicy kick; adjust to your preferred heat level or omit for milder flavor.
- If you prefer, substitute chicken stock with vegetable stock for a lighter taste.
- Resting the chicken before shredding ensures juicy, tender pieces in your soup.
- Feel free to add other vegetables like green beans or peas for additional variety.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 6.2 g
- Sodium: 349 mg
- Fat: 7.7 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0.01 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 34.3 g
- Cholesterol: 73 mg
