Description
A hearty and flavorful Chicken Vegetable Soup packed with tender chicken breast, fresh vegetables, and aromatic herbs. This gluten-free soup offers a comforting meal with a slight kick from red pepper flakes, perfect for any season.
Ingredients
Scale
Protein
- 1 to 1 ½ pounds boneless skinless chicken breast
- Kosher salt
- Freshly ground pepper
Vegetables
- 3 carrots peeled, small dice
- 3 celery stalks, small dice
- 2 Yukon gold potatoes, small dice
- 1 medium onion, diced
- 1 small zucchini, sliced into half quarter moons
- 3 large garlic cloves
- 1 (14.5 ounce) can petite-cut diced tomatoes
Herbs & Spices
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (or more to taste)
- 1⁄2 cup chopped parsley
Liquids & Fats
- 1 tablespoon olive oil
- 8 cups (64 ounces) chicken stock
Instructions
- Season the chicken: Set a large Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the chicken breast all over with a generous pinch of kosher salt and freshly ground black pepper, then add it to the Dutch oven.
- Cook the chicken: Cook the chicken on one side for 12 minutes until a golden brown crust forms. Flip and cook for another 12 minutes until both sides are browned and the chicken is cooked through (165°F internal temperature). If needed, add a splash of stock to prevent burning and scrape up browned bits.
- Let the chicken rest: Remove the chicken from the pot onto a plate and set aside to rest while you prepare the vegetables.
- Cook the vegetables: Add diced carrots, celery, onion, and potatoes to the Dutch oven. Stir well, scraping any browned bits from the bottom. Add the bay leaf, dried thyme, oregano, red pepper flakes, and season with a big pinch of salt and freshly ground pepper. Let the mixture sit undisturbed for about 15 minutes. Then stir in the minced garlic and cook for an additional 5 minutes.
- Finish the soup: Pour in the canned diced tomatoes, sliced zucchini, and chicken stock. Bring the soup to a boil and cook for 20 minutes until potatoes soften. Meanwhile, shred the rested chicken and add it back to the pot just to warm through.
- Garnish and serve: Stir in the chopped fresh parsley. Serve the soup hot and enjoy a nourishing, flavorful meal.
Notes
- This soup is naturally gluten-free due to the absence of noodles and gluten-containing ingredients.
- The red pepper flakes add a gentle heat; adjust the amount according to your heat preference.
- Use leftover or rotisserie chicken as a shortcut to reduce prep and cook time.
- For a richer flavor, use homemade chicken stock or broth.
- To keep the soup low sodium, use low-sodium chicken stock and adjust salt as needed.
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
