Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This cozy onepot chicken and winter vegetable soup with garlic and lemon
- Easy to Make: This recipe is a breeze to prepare, and it's ready in under an hour.
- One-Pot Wonder: Everything cooks in a single pot, making cleanup a snap.
- Customizable: Feel free to add or subtract vegetables to suit your tastes.
- Healthy and Nutritious: This soup is packed with protein, vitamins, and minerals to keep you going all day long.
- Perfect for a Crowd: This recipe makes a big batch of soup, so it's great for feeding a crowd or meal prepping for the week.
- Freezer Friendly: You can freeze this soup for up to 3 months, making it a great option for busy weeks.
- Flavorful and Delicious: The combination of garlic, lemon, and herbs creates a rich, satisfying flavor that's sure to become a favorite.
- Budget Friendly: This recipe is made with affordable ingredients, making it a great option for families or individuals on a budget.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, a variety of winter vegetables (such as carrots, potatoes, and onions), garlic, lemon juice, and chicken broth. Each of these ingredients plays a crucial role in the flavor and texture of the soup. The chicken provides protein and richness, while the vegetables add natural sweetness and depth. The garlic and lemon juice add a bright, citrusy flavor that cuts through the richness of the soup. Finally, the chicken broth provides a savory, umami flavor that ties everything together. When selecting these ingredients, be sure to choose fresh, high-quality options. For the chicken, opt for boneless, skinless breast or thighs. For the vegetables, choose a variety of colors and textures to add depth and interest to the soup.
How to Make cozy onepot chicken and winter vegetable soup with garlic and lemon
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add 3 cloves of minced garlic and 1 large onion, chopped, to the pot. Cook until the onions are translucent, about 5 minutes.
Add 1 pound of boneless, skinless chicken breast or thighs to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
Add 2 large carrots, peeled and chopped, 2 large potatoes, peeled and chopped, and 1 large celery stalk, chopped, to the pot.
Pour in 4 cups of chicken broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Stir in 2 tablespoons of freshly squeezed lemon juice. Season the soup with salt and pepper to taste.
Tips for Perfect Results
The broth is the foundation of the soup, so be sure to use a high-quality, low-sodium broth for the best flavor.
The vegetables should be tender, but still crisp. Overcooking can make them mushy and unappetizing.
Adding the lemon juice at the end of cooking helps preserve its bright, citrusy flavor and prevents it from becoming bitter.
Feel free to add or substitute different vegetables to suit your tastes. Some options include diced bell peppers, chopped kale, or sliced mushrooms.
Serve the soup with a side of crusty bread or a green salad for a satisfying and filling meal.
Common Mistakes to Avoid
-
Overcrowding the Pot:
Fix: Be sure to leave enough space in the pot for the ingredients to cook evenly. If necessary, cook the soup in batches to prevent overcrowding.
-
Not Deglazing the Pot:
Fix: After browning the chicken and cooking the vegetables, be sure to deglaze the pot with a little bit of liquid (such as wine or broth) to release the flavorful browned bits from the bottom of the pot.
-
Not Seasoning to Taste:
Fix: Be sure to taste the soup as you go and adjust the seasoning accordingly. This will help you achieve the perfect balance of flavors.
Variations & Substitutions
Replace the chicken with 1 cup of cooked lentils or chickpeas, and add an additional 1 cup of vegetable broth.
Add 1-2 diced jalapeños or 1 teaspoon of red pepper flakes to the pot for an extra kick of heat.
Stir in 1/4 cup of heavy cream or half-and-half towards the end of cooking to add a rich, creamy texture to the soup.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Be sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Be sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the soup?
Yes! The soup can be frozen for up to 3 months. Be sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
What if I don't have all the ingredients?
Don't worry! You can substitute or omit certain ingredients to suit your tastes and what you have on hand. Just be sure to adjust the seasoning and cooking time accordingly.
Can I make this in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is this recipe healthy?
Yes! This recipe is made with wholesome, nutritious ingredients and is low in calories and fat. It's also a great source of protein, vitamins, and minerals.
cozy onepot chicken and winter vegetable soup with garlic and lemon
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Step 1: Heat Oil and Sauté Onion. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add Garlic and Cook. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add Chicken and Cook. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Step 4: Add Vegetables and Broth. Add the chopped carrots, potatoes, chicken broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine.
- Step 5: Bring to a Boil and Simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the vegetables are tender.
- Step 6: Stir in Lemon Juice. Stir in the freshly squeezed lemon juice and cook for an additional 2-3 minutes.
- Step 7: Serve and Enjoy. Serve the soup hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup through step 5, then refrigerate or freeze until ready to reheat and serve.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add other winter vegetables, such as parsnips or turnips, to the soup for added flavor and nutrition.
- Leftovers: Use leftover soup as a base for other meals, such as a chicken and rice bowl or a soup and sandwich combo.
