Chunky Chicken and Vegetable Soup for a Filling Meal

This hearty and chunky chicken and vegetable soup is packed with tender chicken, a variety of vegetables, and flavorful broth. It’s a perfect, filling meal that is both nourishing and comforting.

Ingredients

• 1 tbsp olive oil
• 1 lb (450 g) chicken breasts or thighs, diced
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 zucchini, chopped
• 2 medium potatoes, diced
• 1 cup green beans, cut into 1-inch pieces
• 6 cups (1.4 L) chicken broth
• 1 (14 oz/400 g) can diced tomatoes, with juices
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped (optional)

Instructions

Cook the Chicken

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through (about 5-7 minutes). Remove the chicken and set it aside.

Sauté the Vegetables

2. In the same pot, add onion, carrots, celery, and garlic. Cook for 5-7 minutes until the vegetables start to soften.

Add Remaining Vegetables and Broth

3. Add zucchini, potatoes, green beans, chicken broth, diced tomatoes, thyme, oregano, and bay leaf to the pot. Stir to combine and bring to a boil.

Simmer the Soup

4. Once the soup is boiling, reduce the heat to low. Simmer uncovered for 20-30 minutes, or until the vegetables are tender and the potatoes are cooked through.

Add Chicken and Greens

5. Return the cooked chicken to the pot. If using, add spinach or kale and cook for an additional 5 minutes until the greens are wilted.

Finish and Serve

6. Remove the bay leaf, taste, and adjust seasoning with salt and pepper.

Serve

• Ladle the chunky chicken and vegetable soup into bowls. Serve with crusty bread or a side of crackers.

Tips

• You can substitute any of the vegetables with what you have on hand, such as peas, corn, or parsnips.
• For a gluten-free version, ensure the chicken broth is gluten-free.
• This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

This chunky chicken and vegetable soup is a satisfying, healthy meal that’s perfect for lunch or dinner!