Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 20 min
Cook time: 1 h
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 to 1 ½ pounds boneless skinless chicken breast; kosher salt; freshly ground pepper; 3 carrots peeled; 3 celery stalks; 2 Yukon Gold potatoes; 1 medium onion; 1 bay leaf; 1 teaspoon dried thyme; 1/2 teaspoon oregano; 1/4 teaspoon red pepper flakes; 3 large garlic cloves; 1 (14.5 ounce) can of petite-cut diced tomatoes; 1 small zucchini; 8 cups (64 ounces) chicken stock; 1/2 cup chopped parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Servings
6
Calories
298 kcal
Course
Soup
Cuisine
American-Mediterranean Fusion

Chicken Vegetable Soup

Griffin Jensen

Report

This chicken vegetable soup recipe has a kick from red pepper flakes and no noodles, which makes it the perfect gluten-free chicken soup.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon olive oil
1 to 1 ½ pounds boneless skinless chicken breast
kosher salt
freshly ground pepper
3 carrots peeled, small dice
3 celery stalks, small dice
2 Yukon Gold potatoes, small dice
1 medium onion, diced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes, or more to taste
3 large garlic cloves
1 (14.5 ounce) can of petite-cut diced tomatoes
1 small zucchini, sliced into half quarter moons
8 cups (64 ounces) chicken stock
1/2 cup chopped parsley

Add to Shopping List

Instructions

Season the chicken: Set a large Dutch oven over medium heat, add 1 tablespoon of olive oil. Season the chicken all over with a big pinch of kosher salt and freshly ground black pepper. Add it to the Dutch oven.
Cook the chicken: Cook the chicken on one side for 12 minutes, until it develops a nice golden brown color. Then flip it over and cook it for another 8 to 12 minutes, letting color develop on both sides, and the bottom of the pan has a nice fond (brown bits.) The chicken should be cooked through when the thickest part reads 165 on an instant-read thermometer. (If you're concerned the chicken bits will burn, you can add a splash of stock and scrape the bits off the bottom of the pan then continue cooking the chicken.)
Let the chicken rest: Remove the chicken to a plate and set aside.
Cook the vegetables: To the Dutch oven, add the carrots, celery, onion, and potatoes. Stir, scraping any brown bits off the bottom of the pot. (You can add an additional splash of stock here to help scrape the pot, if needed.) Add the bay leaf, dried thyme, oregano, and red pepper flakes. Season with a big pinch of salt and freshly cracked pepper. Stir and let it sit undisturbed for about 15 minutes. Add the garlic. Stir and cook for another 5 minutes.
Finish the soup: Add the canned tomatoes, zucchini, and chicken stock and bring to a boil for about 15 to 20 minutes, until the potatoes have softened. While the potatoes soften, shred the chicken and add it back to the soup just until warmed through.
Garnish and serve: Finish with a 1/2 cup chopped fresh parsley and serve.

Notes

Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 298kcal (15%) Carbohydrates 25.5g (9%) Protein 34.3g (69%) Fat 7.7g (12%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 1.3g Monounsaturated Fat 3.5g Trans Fat 0.01g Cholesterol 72.6mg (24%) Sodium 348.7mg (15%) Potassium 1447.9mg (41%) Fiber 4.5g (18%) Sugar 6.2g (12%) Vitamin A 5903.4IU (118%) Vitamin C 40.4mg (45%) Calcium 86.2mg (9%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 298 kcal

% Daily Value*

Calories	298kcal	15%
Carbohydrates	25.5g	9%
Protein	34.3g	69%
Fat	7.7g	12%
Saturated Fat	1.6g	8%
Polyunsaturated Fat	1.3g	8%
Monounsaturated Fat	3.5g	18%
Trans Fat	0.01g	1%
Cholesterol	72.6mg	24%
Sodium	348.7mg	15%
Potassium	1447.9mg	31%
Fiber	4.5g	18%
Sugar	6.2g	12%
Vitamin A	5903.4IU	118%
Vitamin C	40.4mg	45%
Calcium	86.2mg	9%
Iron	3.4mg	19%