One-Pot Chicken Veggie Soup (Printable)

A light, healthy soup featuring chicken, vibrant vegetables, fresh herbs, and a hint of lemon.

# Components:

→ 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 - 6.3 cups low-sodium chicken broth
10 - 1 cup water
11 - Juice of 1 lemon, plus lemon wedges for serving

→ Herbs & 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until vegetables just begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook, stirring frequently, 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 to taste.
05 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender and chicken is fully cooked through.
06 - Add spinach, parsley, and dill. Simmer for an additional 3-4 minutes until spinach is completely wilted.
07 - Stir in lemon juice. Taste and adjust seasoning as needed.
08 - Remove bay leaf. Ladle into bowls and serve hot, garnished with additional fresh herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • It's the opposite of complicated, yet tastes like you spent hours tending to it.
  • Your body feels nourished without any of that heavy, guilty feeling that lingers after certain meals.
  • The lemon and fresh herbs make every spoonful feel intentional, not like punishment disguised as wellness.
02 -
  • The lemon juice is added at the very end because cooking it destroys its bright, clean flavor and leaves behind only bitterness.
  • Don't overcrowd the pot when searing the chicken or it steams instead of browning, which affects the final depth of flavor.
  • Tasting and seasoning as you go is the difference between a good soup and one that feels perfectly balanced for your palate.
03 -
  • Use bone-in, skin-on chicken thighs instead of breasts if you want richer, more forgiving meat that won't dry out in the broth.
  • Make a double batch and freeze it because this soup is the kind of kindness you'll want to extend to future-you on days when cooking feels impossible.
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