Description
This Chicken Vegetable Soup is a hearty and comforting dish featuring tender boneless chicken breast simmered with fresh vegetables like carrots, celery, potatoes, zucchini, and tomatoes. It's seasoned with aromatic herbs and a touch of heat from red pepper flakes, creating a flavorful and nutritious soup that's perfect for any meal. This gluten-free recipe is easy to prepare and ideal for a satisfying lunch or dinner.
Ingredients
Scale
Protein
- 1 to 1 ½ pounds boneless skinless chicken breast
- Kosher salt (to taste)
- Freshly ground pepper (to taste)
Vegetables
- 3 carrots, peeled and small diced
- 3 celery stalks, small diced
- 2 Yukon gold potatoes, small diced
- 1 medium onion, diced
- 1 small zucchini, sliced into half quarter moons
- 3 large garlic cloves
Other Ingredients
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (or more to taste)
- 1 (14.5 ounce) can petite-cut diced tomatoes
- 8 cups (64 ounces) chicken stock
- ½ cup chopped fresh parsley
Instructions
- Season the chicken: Set a large Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the chicken all over with generous kosher salt and freshly ground black pepper, then add it to the Dutch oven.
- Cook the chicken: Let the chicken cook on one side for 12 minutes until golden brown. Flip and continue cooking for another 12 minutes, allowing a nice color to develop and a fond to form at the bottom. Ensure the chicken is cooked through to an internal temperature of 165°F. If needed, add a splash of stock to loosen the browned bits, then continue cooking.
- Let the chicken rest: Remove the chicken from the pot to a plate and set aside to rest while you prepare the vegetables.
- Cook the vegetables: Add carrots, celery, onion, and potatoes to the same Dutch oven. Stir well, scraping up the browned bits from the bottom. Add bay leaf, dried thyme, oregano, red pepper flakes, and season with salt and pepper. Let the mixture sit undisturbed for 15 minutes, then add garlic and cook for another 5 minutes, stirring occasionally.
- Finish the soup: Stir in the diced tomatoes, zucchini, and chicken stock. Bring to a boil and simmer for 20 minutes, or until potatoes are tender. Meanwhile, shred the rested chicken and add it back into the soup just until warmed through.
- Garnish and serve: Stir in chopped fresh parsley and serve the soup hot for a nourishing and flavorful meal.
Notes
- This soup has a subtle heat from the red pepper flakes; adjust to your liking or omit for a milder flavor.
- Adding a splash of stock to deglaze the pot helps capture all the flavor from the browned chicken and vegetables.
- The recipe is naturally gluten-free due to no noodles or gluten-containing ingredients.
- Use fresh herbs if available for enhanced flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 6.2 g
- Sodium: 349 mg
- Fat: 7.7 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0.01 g
- Carbohydrates: 25.5 g
- Fiber: 4.5 g
- Protein: 34.3 g
- Cholesterol: 73 mg
