Chicken Vegetable Soup

Prep 3 min


Cook 27 min


Ready in 30 min

This summer refresh of a classic chicken soup is loaded with fresh vegetables and flavors that can come right from the garden.


  • 1 lb. (450 g) boneless skinless chicken thighs
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) vegetable oil
  • 1 medium leek, green top removed
  • 2   garlic cloves, pressed
  • 2 qts. (2 L) low-sodium chicken broth
  • 8 oz. (250 g) green beans, trimmed and cut into bite-sized pieces
  • 2 small zucchinis, cut in half lengthwise
  • 1 pkg (5 oz./150 g) baby spinach (about 5 cups/1.25 L)
  • 1 cup (250 mL) loosely packed fresh basil
  •  Zest from 1 lemon
  •  Optional: Lemon wedges


  1. Cut the chicken into bite-sized pieces and season with the salt.

  2. Heat the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 3–4 minutes.

  3. Add the chicken to the Dutch oven and cook, stirring occasionally, until the chicken has browned, 5–6 minutes (the chicken will not be fully cooked). Remove the chicken.

  4. Meanwhile, slice the leek on the No. 3 thickness of the Rapid-Prep Mandoline and clean the leek in a bowl of cold water (see cook’s tips). Once the chicken has browned, drain the leek and add it to the Dutch oven. Cook the leek, stirring occasionally, until it has softened, 3–4 minutes. Add the garlic and cook it until fragrant, about 1 minute.

  5. Add the broth and green beans. Bring to a simmer, covered, over high heat (covering helps speed the time it takes for the soup to come to a simmer).

  6. Meanwhile, slice the zucchini into half-moons on the No. 3 setting of the mandoline. Once the soup has come to a simmer, return the chicken to the pot and add the zucchini. Continue to simmer until the zucchini is just tender, about 3 minutes. Remove from the heat and stir in the spinach.

  7. Just before serving, stir in the basil and lemon zest. Serve with lemon wedges, if you’d like.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 60 mg, Sodium 570 mg, Carbohydrate 10 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 23 g

Cook's Tips:

Sometimes leeks hold dirt within their layers. By washing them after they’re sliced, you make sure that they’re clean.

The bright, delicate flavors of basil and lemon zest can become dull when cooked for too long. By adding them just before serving, you’ll keep those flavors vibrant.

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