Whole30 Hearty Chicken Vegetable Soup

Transform your weeknight dinners with this Whole30 Hearty Chicken Vegetable Soup, a wholesome and satisfying one-pot meal that's perfect for anyone following a Whole30, paleo, or gluten-free diet. Brimming with nutrient-packed ingredients like tender shredded chicken, sweet potatoes, zucchini, and green beans, this soup delivers bold, comforting flavors in every bite. Simmered in savory low-sodium chicken stock with herbs like thyme and bay leaves, it's an easy-to-make dish that comes together in under an hour, making it ideal for meal prep. Garnished with fresh parsley, this hearty recipe is a delicious way to stay warm and nourished while sticking to your healthy eating goals.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces chicken breasts, boneless and skinless
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 stalks celery stalks, sliced
• 1 large sweet potato, peeled and cubed
• 1 medium zucchini, sliced
• 1 cup green beans, trimmed and halved
• 8 cups chicken stock, low sodium
• 1 14-ounce can diced tomatoes
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 0.25 cup fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the chicken breasts and cook for about 4-5 minutes per side until browned. Remove from the pot and set aside.

Step 3

In the same pot, add the chopped onion and minced garlic, sauté for about 3 minutes until the onion becomes translucent.

Step 4

Add the sliced carrots and celery to the pot, cook for another 3 minutes, stirring occasionally.

Step 5

Stir in the cubed sweet potato, sliced zucchini, and green beans, cook for 2 more minutes.

Step 6

Pour the chicken stock and diced tomatoes (with juice) into the pot.

Step 7

Return the chicken breasts to the pot and add the bay leaves, salt, pepper, and dried thyme.

Step 8

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low and cover the pot. Let the soup simmer for 25 minutes.

Step 9

Remove the chicken breasts from the pot and shred them using two forks, then return the shredded chicken to the pot.

Step 10

Simmer the soup uncovered for another 5 minutes to allow the flavors to meld.

Step 11

Remove bay leaves before serving.

Step 12

Garnish each serving with freshly chopped parsley and adjust seasoning if necessary.

Nutrition Facts

Serving size	(3676.3g)

Amount per serving	% Daily Value*
Calories	1413.4

Total Fat 47.9g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 4558.1mg	0%
Total Carbohydrate 112.2g	0%
Dietary Fiber 31.0g	0%
Total Sugars 41.3g
Protein 133.1g	0%

Vitamin D 3.5IU	0%
Calcium 683.1mg	0%
Iron 15.2mg	0%
Potassium 5062.7mg	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: 30.5%

Protein: 37.7%

Carbs: 31.8%