Description
This Easy Chicken Vegetable Soup is the ultimate comfort meal for busy weeknights, blending tender chicken breast with a mirepoix of carrots, celery, and onions. Infused with aromatic Italian herbs and hearty potatoes, this one-pot wonder balances warmth and nutrition perfectly. The light acidity from diced tomatoes and a fresh finish of spinach creates a sophisticated yet approachable dish that saves the day when you need something wholesome, quick, and immensely satisfying. It is the perfect scratch-made meal for those craving home-cooked goodness without the hours of prep.
Ingredients
2 tablespoons olive oil
2 ribs celery, finely chopped
2 large carrots, peeled and finely chopped
1/2 medium yellow onion, finely diced
3 cloves garlic, minced
2 teaspoons dried Italian seasoning
1 pound boneless, skinless chicken breast, cubed
2 medium potatoes, peeled and cubed
1 can (14.5 oz) diced tomatoes
6 cups chicken broth (halal/no added alcohol)
2 cups fresh spinach, chopped
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the celery, carrots, and onion, sautéing until softened about 5 minutes.
Add the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
Add the cubed chicken breast and sear until lightly browned on all sides.
Stir in the potatoes, diced tomatoes, and chicken broth.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through and potatoes are tender.
Fold in the fresh spinach and cook until just wilted.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup freezes well for up to 2 months. Feel free to add other leftover vegetables like green beans or corn to customize.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg