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Recipe by:

Dana Ramsey

Heartwarming Chicken Veggie Soup for Fall

This heartwarming chicken veggie soup is a comforting dish perfect for the chilly fall season, combining wholesome ingredients for a delightful meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: For the Soup
  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 lb. boneless, skinless chicken breast
  • 4 cups chicken broth (low-sodium recommended)
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 2 cups fresh spinach or kale
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Equipment

  • Large pot

Method
 

  1. In a large pot, heat the olive oil over medium heat. Once shimmering, toss in the diced onions. Sauté until they're translucent, about 5 minutes.
  2. Stir in the minced garlic, followed by the sliced carrots and celery. Cook for another 5 minutes.
  3. Add the chicken breasts to the pot, nestling them among the vegetables.
  4. Carefully add the chicken broth, dried thyme, oregano, and bay leaf. Bring to a gentle boil, then reduce to a simmer for about 20-25 minutes.
  5. Remove the chicken breasts and shred them using two forks.
  6. Return the shredded chicken to the pot and add the fresh spinach or kale, stirring them in to wilt down.
  7. Taste and adjust seasoning with salt and pepper.

Notes

For an extra depth of flavor, consider browning the chicken in the pot before adding the broth.