Description
One-Pot Chicken and Vegetable Soup is a hearty, healthy, and comforting dish perfect for weeknight dinners or meal prep. Loaded with shredded chicken, fresh vegetables, and a flavorful broth, this gluten-free recipe is a nutritious option for the whole family. With easy preparation in just one pot, it’s as convenient as it is delicious, and the leftovers are even better the next day!
Ingredients
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- For the Soup:
- 2 tablespoons unsalted butter
- 3 scallions (white and green parts separated, chopped)
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1–2 carrots, chopped
- 2 large garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup corn kernels (canned or frozen)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1 cup fresh spinach
- Juice of 1 lime
- Optional Toppings:
- Sour cream
- Grated Monterey Jack or Pepper Jack cheese
- Fresh chopped basil
- Crushed corn chips
Instructions
- Sauté the Vegetables:
- Heat a Dutch oven or large pot over medium-high heat.
- Melt the butter and sauté the white portion of the scallions, celery, carrot, and bell pepper until tender, about 5 minutes.
- Season and Add Base Ingredients:
- Add minced garlic, cumin, oregano, salt, and pepper. Stir and cook for an additional minute.
- Stir in the corn, beans, and chicken broth.
- Simmer the Soup:
- Bring the mixture to a simmer and add the shredded chicken.
- Cover and cook for 10–15 minutes, allowing the flavors to meld and the vegetables to soften further.
- Finish the Soup:
- Stir in the spinach and lime juice. Cook until the spinach wilts.
- Serve:
- Ladle the soup into bowls and garnish with scallion greens, cheese, sour cream, or crushed corn chips as desired.
- Category: Soup