Description
A light, nourishing chicken soup packed with lean protein, fresh vegetables, and flavorful herbs. Perfect for resetting after heavy meals or when you need a comforting, wholesome dish that supports your well-being.
Ingredients
Vegetables and Herbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 2 tablespoons fresh parsley, chopped
Proteins and Broth
- 2 cups cooked shredded chicken
- 6 cups low-sodium chicken broth
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric
- Salt and black pepper, to taste
- Juice of 1/2 lemon
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3-4 minutes, to develop the soup’s flavor base.
- Add aromatics and vegetables: Stir in minced garlic, sliced carrots, and sliced celery. Cook for an additional 3–4 minutes to slightly tenderize the vegetables and release their flavors.
- Simmer the soup: Add chopped zucchini, low-sodium chicken broth, dried thyme, and turmeric to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer.
- Cook the vegetables: Allow the soup to simmer gently for 15–20 minutes, or until all the vegetables are tender and flavors are well combined.
- Add chicken: Stir in the cooked shredded chicken and continue cooking for 5 more minutes just to warm the chicken through without drying it out.
- Finalize and serve: Remove the soup from heat. Add juice of half a lemon for brightness, then season with salt and black pepper to your liking. Garnish with fresh chopped parsley before serving.
Notes
- For extra nutrients, add spinach or kale during the last 5 minutes of cooking.
- Store leftovers in the refrigerator for up to 4 days.
- This soup freezes well for up to 2 months; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
