Chicken Vegetable Soup
A bright and comforting one-pot chicken vegetable soup with tender shredded chicken, soft carrots, potatoes, zucchini, and a fresh lemon finish. Simple, nourishing, and ready in under 40 minutes.
Equipment
- 1 | Large pot or Dutch oven |
- 1 | Tongs | for removing chicken
- 1 | cutting board |
- 1 | Knife |
- 1 | Ladle |
Ingredients
- 2 | | chicken breasts | boneless skinless
- 2 | | carrots | chopped
- 2 | | potatoes | chopped
- 1 | | zucchini | chopped
- 2 | | tomatoes | chopped
- 1 | | onion | chopped
- 3 | | garlic cloves | minced
- 2 | | bay leaves |
- 6 | cups | water |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | | lemon | juiced
- 1/4 | cup | fresh parsley | chopped
Instructions
- Chop carrots, potatoes, zucchini, tomatoes, onion, and garlic into bite-sized pieces.
- Place all vegetables in a large pot.
- Add chicken breasts, salt, pepper, and bay leaves on top.
- Pour in water to cover and bring to a boil.
- Reduce heat, cover, and simmer 20 minutes until chicken is cooked.
- Remove chicken, shred with two forks, and discard bay leaves.
- Return shredded chicken to the pot with chopped parsley.
- Squeeze in lemon juice, taste, and adjust seasoning.
- Ladle into bowls and serve hot.
- Tip: Shred the chicken while still warm for the best texture.
- Tip: Add lemon at the end to keep the flavor bright.
Notes
Store leftovers in the fridge for up to 4 days in an airtight container.
Freeze portions for up to 3 months; thaw overnight before reheating.
Reheat gently on the stove and add a splash of water if needed.
Use chicken thighs for richer flavor if preferred.
Freeze portions for up to 3 months; thaw overnight before reheating.
Reheat gently on the stove and add a splash of water if needed.
Use chicken thighs for richer flavor if preferred.