Description
A hearty and healthy Chicken Vegetable Soup featuring tender chicken breast simmered with fresh vegetables and aromatic herbs in a flavorful chicken stock. Perfect as a comforting gluten-free meal with a subtle kick from red pepper flakes.
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
- 3 large garlic cloves
- 1 small zucchini, sliced into half quarter moons
Herbs and Spices
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes, or more to taste
Liquids and Others
- 1 tablespoon olive oil
- 1 (14.5 ounce) can of petite-cut diced tomatoes
- 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 1 tablespoon of olive oil. Season the chicken all over with a big pinch of kosher salt and freshly ground black pepper. Add the chicken to the Dutch oven.
- Cook the chicken: Cook the chicken on one side for 12 minutes until it develops a nice golden brown color. Flip it over and cook for another 12 minutes, allowing color to develop on both sides and the bottom of the pan to have brown bits (fond). Ensure the chicken is cooked through with an internal temperature of 165°F. If concerned about burning, add a splash of stock to deglaze the pan and continue cooking.
- Let the chicken rest: Remove the chicken from the Dutch oven and set aside on a plate to rest.
- Cook the vegetables: Add the carrots, celery, onion, and potatoes to the Dutch oven. Stir well, scraping up any browned bits from the pan. Add the bay leaf, dried thyme, oregano, and red pepper flakes. Season with a big pinch of kosher salt and freshly ground black pepper. Stir and let the mixture sit undisturbed for about 15 minutes. Add the garlic, stir, and cook for another 5 minutes.
- Finish the soup: Add the canned diced tomatoes, sliced zucchini, and chicken stock to the pot. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. While the potatoes are cooking, shred the rested chicken and add it back into the soup just to warm through.
- Garnish and serve: Remove the bay leaf, stir in 1/2 cup chopped fresh parsley, and ladle the soup into bowls to serve hot.
Notes
- The red pepper flakes add a mild spicy kick, but you can adjust the amount to your taste or omit for a milder soup.
- This soup contains no noodles, making it naturally gluten-free and suitable for gluten-sensitive individuals.
- Using Yukon gold potatoes adds a creamy texture while holding their shape well during cooking.
- For added depth, you can substitute part of the chicken stock with low-sodium broth to control saltiness.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
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: 26 g
- Fiber: 4.5 g
- Protein: 34 g
- Cholesterol: 73 mg
