One-Pot Chicken Veggie Soup (Printable)

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

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (approximately 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 oz 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softening.
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 3-4 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 3-4 minutes until spinach is wilted.
07 - Stir in lemon juice and adjust seasoning as needed.
08 - Remove bay leaf and serve hot, garnished with fresh herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The lemon keeps everything light without needing butter or cream to feel satisfying.
  • Leftovers taste even better the next day, so it's the kind of soup that rewards you for making extra.
02 -
  • Add the lemon juice at the very end—cooking it destroys its brightness, and that brightness is what makes this soup feel like something you did intentionally rather than just boiled vegetables.
  • Fresh herbs at the end matter more than the dried ones at the beginning; the fresh dill and parsley are what make people ask for the recipe, so don't skip them thinking you can just use more dried oregano.
03 -
  • Keep the lid on while simmering so you don't lose moisture and flavor to steam; a covered pot brings everything together while an open one lets all the delicate stuff escape.
  • If you're using store-bought broth, taste it first because some brands are already quite salty—this matters more with a soup like this where the broth is the main flavor vehicle.
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