Ingredients
1 tablespoon Olive Oil
1.5 lbs Boneless, Skinless Chicken Thighs (or breasts), diced
1 medium Yellow Onion, chopped
2 large Carrots, chopped
2 Celery Stalks, chopped
3 cloves Garlic, minced
6 cups Chicken Broth (low sodium)
1 14.5 oz can Diced Tomatoes, undrained
1 Bay Leaf
1 teaspoon Dried Thyme
½ teaspoon Dried Rosemary
2 medium Potatoes, peeled and diced (Russet or Yukon Gold)
1 cup Frozen Green Beans (or peas)
To taste Salt
To taste Black Pepper
¼ cup Fresh Parsley, chopped (for garnish)
Instructions
- Prep Your Ingredients: Dice your chicken, chop your onion, carrots, and celery. Mince your garlic. Peel and dice your potatoes. This initial preparation makes the cooking process smooth and efficient for these fantastic One Pot Soup Recipes
- Sauté the Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced chicken to the hot pot. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. You don't need to cook it through completely at this stage. Remove the chicken from the pot and set it aside, leaving any drippings in the pot
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring frequently, until the vegetables begin to soften and become fragrant, approximately 7-8 minutes
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic
- Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Those bits hold incredible flavor! Add the canned diced tomatoes (undrained) and the bay leaf. Bring the mixture to a gentle boil
- Add Chicken and Potatoes: Return the browned chicken to the pot. Add the diced potatoes. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through
- Stir in Final Veggies: Add the frozen green beans (or peas) to the pot. Continue to simmer, uncovered, for another 5-7 minutes, until the green beans are tender-crisp and heated through
- Season and Serve: Remove the bay leaf. Taste the soup and adjust seasonings with salt and pepper as needed. Ladle your delicious one-pot soup into bowls, garnish with fresh chopped parsley, and serve hot. Enjoy the simplicity and flavor of this incredible addition to your One Pot Soup Recipes repertoire!
Notes
Don't Skip the Sauté: Browning your protein and sautéing aromatics truly builds the foundation of flavor for your soup.
Taste and Adjust: Always taste your soup before serving and adjust seasonings like salt, pepper, or a squeeze of lemon juice.
Most One Pot Soup Recipes freeze very well. Allow to cool completely before transferring to freezer-safe containers for up to 3 months. If adding pasta or rice, consider cooking them separately to avoid mushiness upon reheating.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg