Hearty Chicken Vegetable Soup

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	60 minutes
Skill Level / Intensity	Easy / Beginner-Friendly
Simmering Intensity	Medium Heat ( $212^\circ\text{F}$ / $100^\circ\text{C}$ rolling boil to Low Simmer)
Yield	8 generous servings (Approx. 3.5 quarts)

Ingredients You’ll Need

The Aromatic Base & Vegetables

Olive Oil: 2 tablespoons extra-virgin olive oil.
Yellow Onion: 1 large, finely diced.
Carrots: 3 medium, sliced into $1/4$ -inch thick rounds.
Celery Stalks: 3 medium, diced.
Garlic: 4 cloves, minced or pressed.
Yukon Gold Potatoes: 2 medium, peeled and cut into $1/2$ -inch cubes (or red potatoes).
Zucchini: 1 medium, diced (added near the end for texture).
Frozen Peas: 1 cup (no need to thaw beforehand).
Sweet Corn: 1 cup (fresh, frozen, or drained canned).

The Protein & Broth Base

Boneless, Skinless Chicken Breasts: 1.5 lbs ( $680\text{g}$ ) or boneless chicken thighs for extra richness.
Low-Sodium Chicken Broth: 8 cups ( $2\text{ liters}$ ), high quality.
Bay Leaves: 2 whole dried leaves.
Dried Thyme: 1 teaspoon.
Dried Oregano: 1/2 teaspoon.
Fine Sea Salt: 1.5 teaspoons (adjust to taste).
Freshly Ground Black Pepper: 1/2 teaspoon.
Fresh Lemon Juice: 2 tablespoons (brightens all the flavors at the finish).
Fresh Parsley: 1/3 cup, finely chopped for garnish.

Step-by-Step Cooking Guide

1.Sauté the Aromatics:Duration: 8 mins | Heat Intensity: Medium (300^\circ\text{F}).

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another 60 seconds until fragrant.

2.Build Broth & Poach Chicken:Duration: 25 mins | Heat Intensity: High to Low Simmer (185^\circ\text{F}).

Pour in the 8 cups of chicken broth. Add the cubed potatoes, dried thyme, dried oregano, bay leaves, salt, and black pepper. Stir well. Submerge the raw chicken breasts into the liquid. Raise the heat to high to bring the pot to a boil, then immediately turn the heat down to low, cover with a lid, and let it simmer for 20 to 25 minutes until the chicken reaches an internal temperature of $165^\circ\text{F}$ ( $74^\circ\text{C}$ ).

3.Shred the Chicken:Duration: 5 mins | Heat Intensity: None.

Using tongs, carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board or large plate. Allow them to cool for a few minutes, then use two forks to shred the meat into bite-sized pieces (or chop with a chef’s knife).

4.Add Quick-Cooking Veggies & Chicken Back:Duration: 10 mins | Heat Intensity: Medium-Low Simmer.

Stir the diced zucchini, sweet corn, frozen peas, and shredded chicken back into the simmering pot. Let the soup cook uncovered over medium-low heat for an additional 8 to 10 minutes, or until the zucchini and potatoes are tender when pierced with a fork.

5.Finish with Bright Acid and Herbs:Duration: 2 mins | Heat Intensity: Off.

Remove the pot from the heat completely. Discard the 2 bay leaves. Stir in 2 tablespoons of fresh lemon juice and the freshly chopped parsley. Taste the broth and adjust salt and pepper if needed. Serve hot!

Pro Tips for Culinary Success

Don’t Skip the Acid: The small splash of lemon juice added right at the end doesn’t make the soup taste like lemon; rather, the acidity cuts through the savory broth and wakes up the entire flavor profile.
Use Leftover Rotisserie Chicken: Short on time? Skip poaching raw chicken and simply add 3 cups of pre-cooked shredded rotisserie chicken during the final 10 minutes of cooking alongside the tender vegetables.
Add Grains or Pasta: If you prefer a carb-heavy soup, cook $1\text{ cup}$ of ditalini pasta, egg noodles, or long-grain white rice separately and scoop a spoonful into individual bowls before ladling the hot soup over top. Storing pasta directly in the soup will cause it to absorb all the broth overnight.

Storage, Reheating & Shelf Life

Refrigeration: Allow the soup to cool completely to room temperature. Store in an airtight glass container in the refrigerator for up to 4 to 5 days.
Freezing: This soup freezes exceptionally well! Omit the zucchini if you plan to freeze, as it can turn soft upon thawing. Freeze in silicone soup molds or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat individual portions in the microwave for 2 minutes, or warm a larger batch in a saucepan over medium-low heat on the stove until steaming hot.

Detailed Nutritional Breakdown

Calculated per serving (based on 1 generous 1.5-cup bowl, yields 8 total).

Nutrient	Amount Per Serving	% Daily Value*
Calories	225 kcal	—
Total Fat	6 g	8%
Saturated Fat	1 g	5%
Trans Fat	0 g	—
Cholesterol	55 mg	18%
Sodium	540 mg	23%
Total Carbohydrate	19 g	7%
Dietary Fiber	4 g	14%
Total Sugars	5 g	—
Protein	24 g	48%
Vitamin A	4,200 IU	84%
Vitamin C	28 mg	31%
Calcium	52 mg	4%
Iron	2.1 mg	12%
Potassium	680 mg	14%