Why This Chicken and Vegetable Soup Simmers in One Pot
This soup keeps everything in a single large pot on the stove. You sauté the onion, carrots, and celery in olive oil, bloom the garlic for just 30 seconds, then let the potatoes simmer in broth with dried thyme, parsley, salt, and pepper. Cooked shredded chicken and chopped spinach go in at the end so the chicken heats through and the spinach wilts, and a tablespoon of fresh lemon juice brightens the broth right before serving. The whole pot takes about 45 minutes from start to finish, with 15 minutes of prep and 30 minutes of cooking.
Ingredients: Olive Oil, Onion, Garlic, Carrots, Celery, Potatoes, Broth, Cooked Shredded Chicken, Dried Thyme and Parsley, Salt, Pepper, Spinach and Lemon Juice
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 cup cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped spinach
- 1 tablespoon fresh lemon juice
Step 1: Sauté the Onion, Carrots and Celery, Then Stir in the Garlic
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
Step 2: Add Potatoes, Broth, Thyme, Parsley, Salt and Pepper
Add the potatoes, broth, thyme, parsley, salt, and black pepper to the pot.
Step 3: Bring to a Gentle Boil, Reduce Heat, Cover and Simmer 15–20 Minutes Until the Potatoes Are Tender
Bring the soup to a gentle boil, then reduce the heat. Cover and simmer for 15–20 minutes, or until the potatoes become tender.
Step 4: Stir in the Cooked Chicken and Chopped Spinach and Simmer 3–5 Minutes
Stir in the cooked chicken and chopped spinach. Simmer for another 3–5 minutes until the spinach wilts and the chicken heats through.
Step 5: Stir in the Lemon Juice, Taste and Adjust Salt or Pepper
Stir in the lemon juice and taste. Add more salt or pepper if needed.
Serving Warm with Crusty Bread
Serve warm with your favorite crusty bread. This soup makes 6 servings.
Frequently Asked Questions About This Soup
Can I use vegetable broth instead of chicken broth? Yes, the recipe calls for chicken or vegetable broth.
Can I use fresh herbs instead of dried? The recipe specifies dried thyme and dried parsley.
What if I don’t have cooked shredded chicken? The recipe calls for 1 cup cooked shredded chicken; no substitution is provided.
How do I know when the potatoes are tender? Simmer for 15–20 minutes, or until the potatoes become tender.
More Dinner Ideas
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Hearty Chicken and Vegetable Soup with Spinach and Lemon
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A one-pot chicken and vegetable soup that simmers potatoes, carrots, celery, dried thyme, and dried parsley in broth, then finishes with cooked shredded chicken, chopped spinach, and fresh lemon juice. Serve warm with crusty bread.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 cup cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped spinach
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat: Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery: Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds: Stir in the garlic and cook for 30 seconds.
- Add the potatoes, broth, thyme, parsley, salt, and black pepper: Add the potatoes, broth, thyme, parsley, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat: Bring the soup to a gentle boil, then reduce the heat.
- Cover and simmer for 15–20 minutes, or until the potatoes become tender: Cover and simmer for 15–20 minutes, or until the potatoes become tender.
- Stir in the cooked chicken and chopped spinach: Stir in the cooked chicken and chopped spinach.
- Simmer for another 3–5 minutes until the spinach…: Simmer for another 3–5 minutes until the spinach wilts and the chicken heats through.
- Stir in the lemon juice and taste: Stir in the lemon juice and taste. Add more salt or pepper if needed.
- Serve warm with your favorite crusty bread: Serve warm with your favorite crusty bread.
Notes
Use chicken or vegetable broth. The recipe calls for cooked shredded chicken and dried thyme and parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Ideas
- Method: Stovetop
