One-Pot Chicken Veggie Soup (Printer-Friendly)

A light, nourishing soup with tender chicken, vibrant vegetables, fresh herbs, and a bright hint of lemon.

# What You 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 extra 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

# Steps:

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, stirring occasionally, until lightly browned on all sides, approximately 3 to 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 an additional 3 to 4 minutes until spinach is wilted.
07 - Stir in lemon juice. Taste and adjust seasoning as needed.
08 - Remove bay leaf and ladle into bowls. Serve hot, garnished with fresh herbs and lemon wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in one pot with minimal cleanup, which is honestly half the appeal when you're tired.
  • The bright lemon and fresh herbs make it taste way more restaurant-quality than the effort it actually takes.
  • You can customize it endlessly based on what you have on hand, so it never feels boring even on repeat.
02 -
  • Don't skip removing the bay leaf before serving or you'll have that awkward moment of someone crunching into it at the table.
  • Add the spinach right at the end instead of earlier; it'll stay vibrant green and tender instead of turning dark and mushy if it simmers too long.
  • Lemon juice should go in just before serving, not during cooking, because heat diminishes its brightness and you want that final punch of freshness.
03 -
  • Cut everything into similar-sized pieces so they cook evenly and the soup feels balanced and intentional rather than haphazard.
  • If your broth tastes a bit flat, a squeeze of fresh lemon or a small pinch of salt often wakes it right up without needing anything else.
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