This hearty chicken and vegetable soup is comforting, colorful, and packed with protein and veggies. It’s perfect for meal prep, cozy dinners, and “clean-out-the-fridge” days.
Prep: 15 minutes
Cook: 25–35 minutes
Total: 40–50 minutes
Serves: 6–8
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Ingredients
Protein
• 2 large chicken breasts, cooked and shredded (or 3–4 cups shredded rotisserie chicken)
Vegetables
• 2 cups broccoli florets, chopped small
• 3 large carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 1 red bell pepper, diced (optional)
• 2 cups baby spinach or chopped kale (optional, add at the end)
Broth + Flavor
• 8 cups chicken broth (low-sodium recommended)
• 1 (14.5 oz / 410 g) can diced tomatoes, with juices (optional but delicious)
• 1–2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano (or Italian seasoning)
• 1 tsp paprika
• 1 bay leaf (optional)
• Salt and black pepper, to taste
• 1–2 tbsp lemon juice (for brightness at the end)
Optional Add-Ins (choose one)
• 1 cup cooked rice or quinoa
• 1–1½ cups egg noodles or small pasta (add uncooked)
• 1 cup potatoes, diced small (add raw with carrots)
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Instructions
1. Sauté the base:
In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds.
2. Build the broth:
Pour in chicken broth. Add thyme, oregano, paprika, bay leaf, and diced tomatoes (if using). Bring to a gentle boil, then reduce to a simmer.
3. Cook the veggies:
Simmer 10 minutes. Add broccoli (and potatoes if using). Simmer another 8–10 minutes until vegetables are tender but not mushy.
4. Add chicken:
Stir in shredded chicken and cook 3–5 minutes until heated through.
5. Finish:
Remove bay leaf. Stir in spinach/kale (if using) and let it wilt 1–2 minutes. Add lemon juice, then taste and adjust salt and pepper.
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Tips for the Best Soup
• Broccoli last keeps it bright green and not overcooked.
• If using pasta, add it near the end so it doesn’t get soggy.
• For extra richness, stir in ½ cup half-and-half or a spoon of Greek yogurt (off heat).