One-Pot Chicken Veggie Soup (Printable Version)

Nourishing chicken and vegetable soup with fresh herbs and lemon. Perfect for a cozy, light meal.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12.3 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 - 5.3 oz 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 extra lemon 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 extra virgin olive oil

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook while stirring until lightly browned on all sides, approximately 3-4 minutes.
04 - Pour in chicken broth and water. Add 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 vegetables are tender and chicken is cooked through.
06 - Add spinach, parsley, and dill. Simmer for 3-4 minutes until spinach is wilted.
07 - Stir in lemon juice. Taste and adjust seasoning as needed.
08 - Remove bay leaf. Serve hot, garnished with extra fresh herbs and lemon wedges if desired.

# Additional Tips::

01 -
  • It's genuinely restorative without tasting like punishment or deprivation.
  • Everything cooks in one pot, meaning minimal cleanup when you're already tired.
  • The brightness from fresh herbs and lemon makes you feel lighter immediately after eating.
  • It freezes beautifully and tastes even better the next day.
02 -
  • Don't add the spinach and fresh herbs until the very end or they'll lose their bright green color and turn into an olive-drab mess.
  • Taste the broth before you start; if it's already quite salty, use slightly more water to balance it out.
03 -
  • Leftovers are genuinely better the next day because the flavors have time to marry and deepen overnight.
  • This freezes beautifully for up to three months, so make a double batch and you've got future versions of yourself already covered.
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