Dairy-Free Hearty Chicken and Veggie Soup

Cozy up with a bowl of this *Dairy-Free Hearty Chicken and Veggie Soup*, a comforting, nutrient-packed recipe perfect for family dinners or meal prepping. Bursting with wholesome vegetables like carrots, celery, and red bell peppers, this soup features tender shredded chicken simmered to perfection in a fragrant broth seasoned with thyme, oregano, and bay leaves. Russet potatoes add a satisfying heartiness, while frozen peas bring a pop of vibrant color and sweetness. Made entirely without dairy, this recipe is ideal for those with dietary restrictions, offering a creamy, rich flavor from simple, clean ingredients. Ready in just an hour, this one-pot wonder delivers warmth and nourishment in every spoonful. Perfectly paired with crusty bread or served on its own, it’s a true crowd-pleaser!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 medium red bell pepper, diced
• 2 medium russet potatoes, peeled and diced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

Add the chicken to the pot and cook for about 5-7 minutes on each side, or until browned. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 minutes until the vegetables begin to soften.

Step 5

Add the diced red bell pepper and potatoes to the pot, and stir well.

Step 6

Pour in the chicken broth, and return the browned chicken breasts to the pot.

Step 7

Add the dried thyme, dried oregano, and bay leaves.

Step 8

Bring the soup to a simmer, cover, and reduce the heat to low. Let it cook for about 20 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 9

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup.

Step 10

Stir in the frozen peas and let them heat through for about 5 minutes.

Step 11

Remove the bay leaves, adjust seasoning with more salt and pepper if needed.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3309.9g)

Amount per serving	% Daily Value*
Calories	1824.6

Total Fat 47.0g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 6429.2mg	0%
Total Carbohydrate 165.0g	0%
Dietary Fiber 30.6g	0%
Total Sugars 38.8g
Protein 186.3g	0%

Vitamin D 4.5IU	0%
Calcium 550.7mg	0%
Iron 17.9mg	0%
Potassium 6755.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 40.8%

Carbs: 36.1%