Chicken Vegetable Soup

4.86 from 14 votes

This one-pot chicken vegetable soup combines tender chicken, potatoes, zucchini, and tomatoes in a savory broth with herbs, fresh parsley, and a gentle kick from red pepper flakes. With no pasta or grains, it makes a hearty gluten-free meal when prepared with gluten-free chicken stock.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Cuisine: American/Mediterranean

Diet: Gluten Free, Low Calorie, Low Fat

Servings:

Calories: 298kcal

Author: Summer Miller

Ingredients

1 tablespoon olive oil
1 to 1 ½ pounds boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
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 of petite-cut diced tomatoes
1 small zucchini, sliced into half quarter moons
8 cups (64 ounces) chicken stock
1/2 cup chopped parsley

Instructions

Season the chicken. Set a large Dutch oven over medium heat and add the olive oil. Season the chicken all over with a generous pinch of kosher salt and freshly ground black pepper. Add it to the Dutch oven.
Cook the chicken. Cook the chicken on the first side for 12 minutes, until it develops a deep golden color. Flip and cook for another 8 to 12 minutes, allowing the chicken to brown on both sides and a golden fond to develop on the bottom of the pot. The chicken is cooked through when an instant-read thermometer inserted into the thickest part registers 165°F. If the brown bits begin to burn, add a splash of chicken stock and scrape them from the bottom of the pot before continuing.
Let the chicken rest. Transfer the chicken to a plate and set aside.
Cook the vegetables. Add the carrots, celery, onion, and potatoes to the Dutch oven. Stir, scraping up the brown bits from the bottom of the pot. Add another splash of stock if needed. Add the bay leaf, thyme, oregano, and red pepper flakes. Season with a generous pinch of salt and freshly ground black pepper. Stir, then let the vegetables cook undisturbed for about 15 minutes. Add the garlic and cook, stirring, for another 5 minutes.
Finish the soup. Add the diced tomatoes, zucchini, and chicken stock. Bring to a boil and cook for 15 to 20 minutes, until the potatoes are tender. While the soup cooks, shred the chicken. Return it to the pot and cook just until warmed through.
Garnish and serve. Remove the bay leaf. Stir in the chopped parsley, taste, and adjust the seasoning before serving.

Notes

Using leftover chicken: Skip the chicken-browning steps and begin by cooking the vegetables. Add shredded cooked chicken near the end and warm it through before serving.
Storage: Refrigerate in an airtight container for 3 to 4 days or freeze for 2 to 3 months for the best quality. Reheat leftovers to 165°F.
Shop this recipe: Visit The Mediterranean Dish Shop for Private Reserve Greek extra virgin olive oil and Greek oregano.

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