Chicken Vegetable Soup Recipe
This Chicken Vegetable Soup recipe is my go-to one-pot dinner for busy weeknights, tender shredded chicken, loads of vegetables, a cozy broth, and a fresh lemony finish. It’s hearty, healthy, and perfect for meal prep or freezing.
Servings: 6
Cost: $15
Equipment
- chef's knife
- cutting board
- stock pot or dutch oven
- measuring cup
- measuring spoon
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 2 ribs celery chopped (sliced)
- 2 medium carrots sliced
- 4 garlic cloves minced
- 1- inch piece fresh ginger grated (about 1 Tablespoon)
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 6 cups low-sodium chicken stock beef stock (or bone broth)
- 1 lb butternut or delicata squash peeled/seeded and ½-inch diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 medium zucchini diced
- 15.5 ounce can diced tomatoes
- 2 cups cooked shredded chicken from roasted breasts, thighs, or rotisserie
- 2 cups chopped baby spinach kale or Swiss chard
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped fresh parsley or dill
- Optional choose one: 1 Parmesan rind (remove before serving) or 1 Tablespoon white miso stirred in off heat
Instructions
- Heat oil in a large pot over medium. Add onion, celery, and carrots; cook 5–6 minutes until softened. Stir in garlic, ginger, turmeric, salt, and pepper; cook 30 seconds until fragrant.
- Add broth and water. Bring to a boil, then add squash and (if using) Parmesan rind. Reduce to a lively simmer; cook 10–12 minutes until squash is just tender.
- Stir in green beans, zucchini, and tomatoes; simmer 5–7 minutes. Add cooked grains (or pasta—if using pasta, simmer until al dente).
- Stir in chicken and greens; cook 2–3 minutes until chicken is warmed and greens are wilted. Off heat, remove Parmesan rind (if used). Stir in lemon juice and herbs. Taste and adjust salt/pepper. If using miso, dissolve it in a ladle of hot broth and stir back into the pot off heat.
- Ladle into bowls and finish with extra herbs, a drizzle of olive oil, and lemon wedges.
Notes
- Rotisserie chicken is a great shortcut here, just stir it in at the end to warm through.
- For deeper flavor, simmer a Parmesan rind in the broth (remove before serving) or stir in a spoonful of white miso off-heat.
- If adding pasta, rice, or grains, consider cooking them separately and adding to each bowl so leftovers don’t get too soft.
- Swap veggies based on what you have (sweet potato for squash, peas for green beans, kale for spinach, etc.).
- Broth sodium levels vary a lot, taste at the end and adjust seasoning as needed.
- Optional: a pinch of turmeric adds warmth and color (if you like it, use it, if not, skip it).
Nutrition
Calories: 239kcal | Carbohydrates: 22g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 639mg | Potassium: 1038mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12729IU | Vitamin C: 38mg | Calcium: 117mg | Iron: 3mg