One-Pot Chicken Veggie Soup (Print version)

Light and flavorful blend of chicken, veggies, herbs, and lemon for a warming meal.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 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 cups 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 lemon wedges for serving

→ Herbs and Seasonings

12 - 1 bay leaf
13 - 1 tsp dried thyme or 1 Tbsp fresh thyme leaves
14 - 1/2 tsp dried oregano
15 - 1/4 cup fresh parsley, chopped
16 - 2 Tbsp fresh dill, chopped
17 - Salt and freshly ground black pepper to taste

→ Oils

18 - 1 Tbsp 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 if desired, 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 uncovered for 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 fresh herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot while you catch your breath, and cleanup is basically nothing.
  • It's the kind of soup that actually tastes bright and alive, not heavy or medicinal.
  • You can eat it tonight and it tastes even better tomorrow when the flavors have gotten to know each other.
  • It works for meal prep, unexpected guests, or just feeding yourself something that feels intentional.
02 -
  • Don't skip the browning step with the chicken; those few extra minutes create flavor that makes people ask what your secret ingredient is.
  • Add the lemon at the end, not the beginning—acid changes how salt tastes, and you need to adjust seasoning after the brightness settles in.
  • If your broth tastes too strong or salty, the water is your friend; you can always dilute but you can't un-salt something.
03 -
  • Cut your vegetables roughly the same size so they cook evenly and look intentional in the bowl.
  • Taste the broth before you add salt; many broths are already seasoned, and you might only need pepper.
  • If you're using fresh herbs instead of dried, add them in the same amounts but add them toward the very end so they stay bright and aren't cooked into fading.
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