Chicken Vegetable Soup

Comforting, light, and packed with vegetables—this is a classic soup that’s easy to customize and great for meal prep.

Ingredients

• 1 lb chicken breast or thighs (boneless)
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped (optional)
• 1 cup green beans or peas (optional)
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt & black pepper to taste
• 1–2 tbsp lemon juice (optional, for brightness)
• Fresh parsley (for garnish)

Instructions

1. Cook the chicken
   Heat olive oil in a large pot. Add chicken and sear lightly on both sides (no need to fully cook yet). Remove and set aside.
2. Sauté vegetables
   In the same pot, add onion, garlic, carrots, and celery. Cook for 5–7 minutes until slightly softened.
3. Build the soup base
   Pour in chicken broth. Add thyme, oregano, bay leaf, salt, and pepper.
4. Simmer chicken
   Return chicken to the pot. Simmer for 15–20 minutes until chicken is fully cooked and tender.
5. Shred chicken
   Remove chicken, shred it with two forks, then return it to the pot.
6. Add remaining veggies
   Stir in zucchini, green beans, or peas. Simmer another 5–10 minutes until tender.
7. Finish & serve
   Remove bay leaf, add lemon juice if using, and top with fresh parsley.

🔥 Tips

• For deeper flavor, use bone-in chicken and simmer longer
• Don’t overcook vegetables—keep them slightly firm for texture
• Add a pinch of red pepper flakes for gentle heat

🍽️ Optional variations

• Add rice, pasta, or potatoes for a heartier soup
• Stir in spinach at the end for extra greens
• Use rotisserie chicken for a quick 20-minute version