One-Pot Chicken Veggie Soup (Printer-friendly)

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

# 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

→ 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 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, stirring frequently, until lightly browned on all sides, approximately 3-4 minutes.
04 - Pour in chicken broth and water. Add potato, 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 cooked through.
06 - Add spinach, parsley, and dill. Simmer for an additional 3-4 minutes until spinach is 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 comes together in one pot with zero fuss, leaving your sink almost empty.
  • The lemon doesn't announce itself loudly; it just wakes everything up from the inside.
  • You can throw this together with whatever vegetables you have hanging around your fridge.
  • It's the kind of meal that tastes even better the next day when flavors have settled in.
02 -
  • Don't crowd the pot when browning the chicken; if you dump it all in at once, it steams instead of sears, and the broth turns cloudy instead of staying clear and bright.
  • Bay leaves aren't meant to be eaten—removing it before serving saves someone from that unpleasant surprise and keeps the experience smooth.
  • The lemon juice should go in last because heat dulls its brightness; adding it at the end keeps it tasting fresh and alive.
  • Leftovers actually improve overnight as flavors settle; the broth tastes deeper and more rounded the next day.
03 -
  • If your broth tastes too salty, add a diced potato and let it simmer for a few minutes—potatoes naturally absorb excess salt and save the entire pot.
  • For a richer broth, save your vegetable scraps in the freezer and make your own stock once a month instead of relying on store-bought.
  • Taste as you go; seasonings should whisper, not shout, so you can taste each ingredient separately rather than just tasting salt.
Return