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Chicken Vegetable Soup with Turmeric

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.
Course Main Course, Soup
Cuisine American
Keyword cold and flu season, comfort food, easy dinner recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 227kcal

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

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

Serving: 1serving | Calories: 227kcal | Carbohydrates: 17g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1490mg | Potassium: 865mg | Fiber: 3g | Vitamin A: 5767IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 2mg | Net Carbs: 14g