Description
A hearty and flavorful Chicken Vegetable Soup made with tender chicken breast, fresh vegetables, and aromatic herbs, perfect for a comforting and nutritious meal. This gluten-free recipe features a spicy kick from red pepper flakes and is cooked on the stovetop to develop rich flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 carrots, peeled and small diced
- 3 celery stalks, small diced
- 2 Yukon gold potatoes, small diced
- 1 medium onion, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes (or more to taste)
- 3 large garlic cloves
- 1 (14.5 ounce) can petite-cut diced tomatoes
- 1 small zucchini, sliced into half quarter moons
- 8 cups (64 ounces) chicken stock
- 1/2 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 breasts all over with a generous pinch of kosher salt and freshly ground black pepper, then add them to the Dutch oven.
- Cook the chicken: Cook the chicken on one side for 12 minutes until it develops a golden brown color. Flip and cook for another 12 minutes until the other side is browned and the chicken is cooked through, reaching an internal temperature of 165°F. If needed, add a splash of stock to prevent burning and scrape the brown bits off the bottom of the pan.
- Let the chicken rest: Remove the chicken to a plate and set aside to rest while you prepare the vegetables and broth.
- Cook the vegetables: Add the carrots, celery, onion, and potatoes to the Dutch oven. Stir well, scraping the browned bits from the pot. Add the bay leaf, dried thyme, oregano, and red pepper flakes. Season with salt and fresh ground pepper. Let the mixture sit undisturbed for 15 minutes. Add the garlic and cook for an additional 5 minutes, stirring occasionally.
- Finish the soup: Add the diced tomatoes, sliced zucchini, and chicken stock to the pot. Bring to a boil and cook for 20 minutes until the potatoes are tender. Meanwhile, shred the rested chicken and return it to the soup just to warm through.
- Garnish and serve: Stir in the chopped fresh parsley, adjust seasoning if needed, and serve hot.
Notes
- This soup is naturally gluten-free due to the omission of noodles and use of fresh ingredients.
- For a spicier kick, increase the red pepper flakes to taste.
- You can substitute chicken thighs for chicken breast for juicier meat.
- Adding a splash of lemon juice before serving brightens the flavors.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
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
