One-Pot Chicken Veggie Soup

There's something about a steaming bowl of soup that cuts through everything else happening around you. I made this one on a Tuesday when my body was practically begging me to eat something that didn't feel heavy, and the first sip was like hitting a reset button I didn't know I needed. The brightness of lemon mixed with tender chicken and soft vegetables felt restorative in a way that surprised me, and by the third spoonful I was already planning to make it again. What started as a craving turned into my go-to whenever I want nourishment without the heaviness.

I served this to my sister when she'd been under the weather, and watching her face light up when she tasted it felt like I'd done something real for her. She kept saying it tasted fancy but approachable, which is exactly what I was going for. The way the kitchen smells while this simmers, with garlic and thyme and lemon threading through the air, became the smell of actually taking care of yourself.

Ingredients

• Boneless, skinless chicken breasts (350 g, cut into bite-sized pieces): Bite-sized pieces cook faster and absorb the broth better than chunks; I learned this the hard way after one batch where the chicken stayed tough.
• Medium carrots (2, peeled and sliced): Carrots add natural sweetness that balances the lemon's brightness, and slicing them rather than chunking means they soften evenly.
• Celery stalks (2, sliced): This is your flavor foundation; it's barely noticeable as an ingredient but changes everything about depth.
• Medium zucchini (1, diced): Zucchini keeps the soup light and fresh rather than starchy, and it softens without falling apart if you don't overcook.
• Small onion (1, finely chopped): Fine chopping means the onion dissolves almost completely into the broth, creating a savory base without chunks.
• Garlic cloves (3, minced): Three cloves gives you presence without overpowering; mince them fresh rather than using pre-minced if you can.
• Baby spinach (150 g): Baby spinach wilts in seconds and doesn't leave you fishing for stringy bits like larger leaves sometimes do.
• Small potato (1, peeled and diced, optional): Add this if you want the soup more substantial; it absorbs flavors beautifully and makes it feel more like a complete meal.
• Low-sodium chicken broth (1.5 liters): Low-sodium lets you control the salt level, and honestly, better broth makes noticeably better soup.
• Water (250 ml): The water keeps things from tasting too concentrated and gives the vegetables room to release their own flavors.
• Lemon juice (from 1 lemon, plus wedges for serving): Fresh lemon juice stirred in at the end brightens everything; bottled juice doesn't have the same magic.
• Bay leaf (1): Bay leaves are invisible flavor workers; you remove it before serving but it quietly deepens the whole pot.
• Dried thyme (1 tsp, or 1 Tbsp fresh): Thyme is the quiet backbone of this soup, giving it an almost Mediterranean feel.
• Dried oregano (1/2 tsp): Just enough oregano to add earthiness without making it taste like Italian food specifically.
• Fresh parsley (1/4 cup, chopped): Parsley is bright and herbaceous; I always chop it just before adding so it stays vibrant green.
• Fresh dill (2 Tbsp, chopped): Dill is the secret weapon here, giving the soup an unexpected freshness that people can't quite name.
• Salt and freshly ground black pepper (to taste): Always taste before serving; you'll need more than you think because the broth absorbs seasoning as it simmers.
• Olive oil (1 Tbsp): Good olive oil matters for the initial sauté, where it carries flavors; save the expensive stuff for drizzling at the end if you want.

Instructions

Heat your pot and start the vegetables:

Pour the olive oil into a large soup pot over medium heat and let it get shimmering, then add your chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables just start to soften at the edges and the kitchen begins smelling incredible.

Wake up the garlic:

Stir in your minced garlic and cook for just 1 minute until it becomes fragrant; this is the moment where everything feels like it's coming together.

Brown the chicken gently:

Add your bite-sized chicken pieces and cook them, stirring now and then, for about 3 to 4 minutes until they're lightly browned on the outside. Don't worry about cooking them all the way through; they'll finish in the broth.

Build the base:

Pour in the chicken broth and water, then add your diced potato (if using), zucchini, bay leaf, thyme, and oregano. Season generously with salt and pepper, stirring everything together so the seasonings distribute evenly.

Let it simmer and soften:

Bring everything to a gentle boil, then lower the heat, cover the pot, and let it simmer quietly for 20 minutes. The vegetables will become tender and the chicken will finish cooking through, filling your kitchen with an amazingly wholesome smell.

Add the greens and herbs:

Stir in the spinach, fresh parsley, and dill, then simmer uncovered for another 3 to 4 minutes until the spinach is completely wilted and the herbs have softened slightly.

Finish with brightness:

Stir in your fresh lemon juice and taste everything; you'll probably want a little more salt now that the lemon's in there. This is your moment to adjust anything that doesn't feel quite right.

Serve and savor:

Fish out the bay leaf, ladle the soup into bowls, and garnish with extra fresh herbs and lemon wedges. Serve it hot while the herbs are still fragrant and the flavors are at their brightest.

Save

My neighbor came over one evening while this was simmering, and before we'd even finished saying hello, she asked what that smell was. When I ladled her a bowl, she got quiet in that way that means the food is speaking for itself. That's when I realized this soup isn't just nourishment; it's the kind of dish that makes people feel genuinely cared for.

Making It Heartier or Lighter

The optional potato is your control switch for how substantial this soup feels. Skip it if you want something light and brothy that feels purely restorative, or include it if you want something that genuinely fills you up and works as a complete dinner. I've done it both ways depending on what my body needs that day, and the soup adjusts beautifully either way.

Variations That Work

This recipe is more forgiving than it looks, which is part of why I keep coming back to it. You can swap the zucchini for green beans or broccoli, trade the dill for tarragon, or add a pinch of red chili flakes if you want subtle heat. For vegetarian versions, white beans or chickpeas replace the chicken and actually give you similar protein in a completely different direction.

Storage and Leftovers

This soup actually tastes better the next day because everything has time to know each other, and the flavors become rounder and more integrated. Keep leftovers in the refrigerator for up to three days in an airtight container, and reheat gently on the stove so the fresh herbs don't lose their brightness.

• Add fresh lemon juice and herbs again when you reheat; they fade slightly overnight and deserve a little refreshing.
• If the soup thickens too much when chilled, just add a splash of water or broth when reheating.
• Freeze portions in individual containers if you want to keep some longer, though the vegetables get softer after thawing.

Save

This soup has become my answer to so many moments, whether I'm trying to reset after indulgence or just need something that feels wholesome and uncomplicated. Make it once and you'll understand why it keeps showing up in my kitchen.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, omit the chicken and substitute with canned chickpeas or white beans for a plant-based alternative.

→ What herbs enhance the flavor best?

Fresh parsley, dill, thyme, and a bay leaf add layers of herbal aroma and depth to the dish.

→ How do I store leftovers properly?

Keep leftovers in an airtight container in the refrigerator for up to three days; flavors improve overnight.

→ Is it possible to add heat to this dish?

Yes, a pinch of chili flakes can be added during cooking for a gentle, warming spice.

→ Can I prepare this soup without potatoes?

Absolutely, the potato is optional and can be omitted for a lighter texture.