Step-by-Step Instructions

Step 1: Prepare the Chicken

  1. Season the chicken breasts or thighs lightly with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
  3. Sear the chicken for about 3–4 minutes per side until lightly browned. It doesn’t need to be fully cooked at this stage.
  4. Remove the chicken from the pot and set it aside on a plate.

Step 2: Sauté the Vegetables

  1. In the same pot, add the remaining 1 tablespoon of olive oil.
  2. Stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  3. Add the minced garlic and cook for another minute.

Step 3: Add the Broth and Seasonings

  1. Pour in the chicken broth and diced tomatoes (if using). Stir to combine.
  2. Add the thyme, oregano, and bay leaf for a depth of flavor.
  3. Return the seared chicken to the pot.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes.

Step 4: Add the Remaining Vegetables

  1. After 20 minutes, remove the chicken from the pot and place it on a cutting board.
  2. Add the potatoes, green beans, and zucchini to the simmering soup. Cover and cook for 15–20 minutes, or until the vegetables are tender.

Step 5: Shred the Chicken

  1. While the vegetables cook, shred the chicken into bite-sized pieces using two forks.
  2. Return the shredded chicken to the pot and stir well.

Step 6: Add Greens and Finish

  1. If using spinach or kale, stir it into the soup during the last 5 minutes of cooking. The greens will wilt quickly.
  2. Taste the soup and adjust the seasoning with more salt and black pepper if needed.
  3. For a bright and tangy finish, stir in the juice of 1 lemon just before serving.

Serving Suggestions

  1. Garnish: Top each bowl with freshly chopped parsley for added freshness.
  2. Bread: Serve the soup with crusty bread, rolls, or crackers for a complete meal.
  3. Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Tips for Perfect Vegetable and Chicken Soup

  1. Use Fresh Vegetables: Fresh produce ensures the best flavor and texture. Feel free to substitute seasonal vegetables or use what you have on hand.
  2. Homemade Broth: For extra depth of flavor, use homemade chicken broth if possible.
  3. Adjust the Texture: If you prefer a thicker soup, mash a few of the cooked potatoes into the broth. For a thinner soup, add more broth.
  4. Customize the Protein: Replace chicken with turkey or tofu for a twist.