Hearty Chicken and Vegetable Soup
A comforting and nutritious chicken soup filled with vibrant spring vegetables, perfect for a wholesome meal.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1 pound) boneless, skinless chicken breasts, cut into bite-sized pieces
- (4 cups) chicken broth
- (2) medium carrots, sliced
- (2) stalks celery, sliced
- (1) medium zucchini, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 teaspoon) dried thyme
- (1 teaspoon) dried oregano
- Salt to taste
- Pepper to taste
- (1 cup) fresh spinach, roughly chopped
- Juice of 1 lemon
Instructions
- 1
In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 medium diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and Salt to taste.
- 4
Add 1 pound of cut chicken breasts to the pot and cook until lightly browned, about 5-7 minutes.
- 5
Pour in 4 cups of chicken broth and bring to a boil.
- 6
Add 2 medium sliced carrots, 2 stalks of sliced celery, 1 medium diced zucchini, and 1 cup of trimmed green beans.
- 7
Season with 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and pepper to taste.
- 8
Reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are tender and chicken is cooked through.
- 9
Stir in 1 cup of roughly chopped fresh spinach and the juice of 1 lemon, cooking for an additional 2-3 minutes until spinach is wilted.
- 10
Taste and adjust seasoning if necessary before serving.
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