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–+ servings
Overhead view of a bowl of chicken vegetable soup

Chicken Vegetable Soup with Turmeric

mylifeinbalancegroup.com/chicken-vegetable-soup/
This chicken vegetable soup is simply delicious! With a light lemony flavor, the perfect blend of veggies like corn, spinach, and zucchini, and tender chicken, this soup is quick and easy to make, and is filling and satisfying without being heavy. Perfect for spring or fall, this recipe keeps and freezes well, making it great for meal prep, too.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Recipe Makes (Approximate): 6

Equipment

  • 6-quart saucepan
  • Large wooden spoon

Ingredients

For the Chicken Vegetable Soup

  • 2 tablespoons olive oil
  • 1 medium onion (chopped, approximately 1 cup)
  • 2 large carrots (chopped, approximately 1 cup)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 6 cups chicken stock (store-bought or make your own, or use bone broth)
  • 2 cups whole kernel corn (frozen)
  • 2 cups cut green beans (frozen)
  • 1 medium zucchini (chopped, approximately 1 cup)
  • ¼ teaspoon turmeric (optional but encouraged)
  • 1 bay leaf
  • 2 teaspoons salt
  • freshly ground black pepper (to taste)
  • 3 cups chicken (cooked, cut into bite-sized pieces)
  • 4 cups baby spinach
  • 2 tablespoons fresh lemon juice (plus more as desired)
  • zest of 1 lemon (optional)

Optional Garnishes

  • additional lemon zest
  • lemon rounds
  • grated parmesan

Instructions

  • Heat olive oil in 6-quart saucepan over medium-high heat. When oil is hot and shimmery, add onion and carrots. Sauté until onion is softened, approximately 7 minutes. Add garlic and thyme to saucepan. Cook, stirring constantly, until garlic is fragrant, approximately 30-60 seconds.
    Onions, carrots and garlic in large saucepan
  • Stir in chicken stock, frozen corn, frozen green beans, zucchini, turmeric (if using), bay leaf, salt, and pepper. Bring mixture to boil, then reduce heat to low and simmer 3 minutes or until vegetables are tender-crisp.
    Chicken stock and frozen veggies in large saucepan
  • Stir in cooked chicken and let mixture cook until heated through. Once chicken is hot, add spinach, lemon juice, and lemon zest. Stir and cook until spinach softens, then ladle soup into bowls and serve with lemon rounds and parmesan, if desired.
    Chicken vegetable soup in large saucepan

Recipe Notes

  • Make it Vegetarian/Vegan: Use vegetable broth and substitute beans or tofu for the cooked chicken (or skip this ingredient entirely). Leave out the parmesan garnish.
 
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including optional garnishes. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 227calProtein: 23gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 1490mgPotassium: 865mgTotal Carbs: 17gFiber: 3gNet Carbs: 14gVitamin A: 5767IUVitamin C: 21mgCalcium: 73mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/chicken-vegetable-soup/