Classic Chicken Vegetable Soup
Cozy up with this easy, one-pot Classic Chicken Vegetable Soup. Made with simple ingredients like chicken thighs, carrots, celery, and a bright lemon-herb finish, it's a healthy, paleo, and gluten-free comfort food perfect for meal prep.
Servings: 8 servings
Calories: 218kcal
Equipment
- Large Dutch Oven or Soup Pot
- Sharp Knife & Cutting Board
- Measuring Spoons & Cups
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium yellow onions, chopped
- 6 medium carrots, peeled and chopped
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 large lemon, juiced
- 0.25 cup fresh parsley, minced
- 2 dried bay leaves
- 2 tbsp olive oil
- 1 tsp salt, divided
- 0.75 tsp black pepper, divided
Instructions
- Chop the onions, carrots, and celery. Mince the garlic and parsley. Season the chicken thighs with 1/2 tsp salt and 1/4 tsp pepper.
- Heat olive oil in a large Dutch oven or soup pot over high heat. Add the chicken thighs and cook for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- In the same pot, add the chopped onion, carrot, and celery. Cook over medium heat for 8-10 minutes until softened. Add the garlic, bay leaves, remaining salt, and pepper. Cook for 1 more minute.
- Pour in the chicken broth and add the browned chicken thighs back to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes.
- Remove the chicken to a plate and shred with two forks. Return the shredded chicken to the pot. Turn off the heat and stir in the fresh parsley and lemon juice. Remove bay leaves before serving.
Notes
Pro Tips: For maximum flavor, don't skip browning the chicken thighs first—the fond left in the pot is flavor gold. Use the best quality chicken broth you can find or make your own bone broth for a richer, more nutritious base. Add the lemon juice and fresh parsley after turning off the heat to preserve their bright, fresh flavors. This soup is an excellent meal prep candidate; it tastes even better the next day and freezes perfectly for up to 3 months in airtight containers.