One-Pot Chicken Veggie Soup (Printable Version)

Light, nourishing chicken and vegetable soup with fresh herbs and a bright lemon twist.

# What You’ll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12.3 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 - 5.3 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 lemon wedges for serving

→ Herbs & 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

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until beginning to soften.
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 desired, zucchini, bay leaf, thyme, and oregano. Season with salt and pepper to taste.
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 an additional 3-4 minutes until spinach is wilted.
07 - Stir in lemon juice. Taste and adjust seasoning as needed.
08 - Remove bay leaf. Serve hot, garnished with fresh herbs and lemon wedges if desired.

# Expert Hints:

01 -
  • It actually tastes bright and alive, not like punishment in a bowl, which is rare for anything labeled detox.
  • The whole thing comes together in one pot while you go about your day, no fussing required.
  • Your leftovers taste even better the next day as the herbs and lemon mellow into something deeper.
02 -
  • Don't skip the searing step with the chicken; that initial browning is what keeps it from tasting one-dimensional and sad.
  • The lemon juice should go in right at the end so it stays bright and doesn't cook off into nothing; it's what makes people keep coming back for another spoonful.
03 -
  • Make a double batch and freeze half in portions; it reheats beautifully and tastes like you spent hours on it when you only spent a moment.
  • Add the lemon juice to individual bowls at the table so people can control how bright their own soup tastes rather than overwhelming everyone with citrus.
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