Description

This wholesome homemade chicken vegetable soup combines tender chicken breast with fresh vegetables simmered in a flavorful low-sodium chicken broth. Enhanced with herbs like thyme and parsley, this comforting soup can be customized with pasta, rice, potatoes, or beans for added heartiness. Perfect for a nutritious and warm meal, it’s easy to prepare on the stovetop and ideal for those seeking a low-sodium, histamine-friendly option.

Ingredients

Scale

Vegetables & Herbs

1 ¼ cups chopped onion (half a large onion)
1 ¼ cups chopped celery (2-3 ribs)
1 ¼ cups chopped carrots (2-3 carrots)
1 cup chopped leek (pale green parts only, 1 medium)
2-3 cloves garlic, chopped fine
2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
1 bay leaf
1 tablespoon fresh parsley, finely chopped

Meat & Broth

2 tablespoons olive oil
6 cups chicken broth, low sodium or homemade (48 ounces)
1 large bone-in chicken breast (1 pound)

Seasonings

¼ teaspoon kosher or sea salt (or more to taste)
¼ teaspoon black pepper

Optional Additions

¾ cup elbow macaroni pasta (gluten-free or wheat, optional)
Cooked white or brown rice (optional)
Small cubed gold potatoes (optional)
1 can rinsed and drained white beans such as cannellini, great northern, or small white beans (optional)

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, celery, carrots, and leek. Cook the vegetables until softened, about 12 minutes, stirring occasionally and adjusting heat to prevent burning.
Add Garlic and Seasonings: Stir in minced garlic and cook for an additional 30 to 60 seconds until fragrant. Add the thyme, bay leaf, salt, and black pepper, stirring to combine the flavors.
Prepare and Add Chicken and Broth: Remove skin and excess fat from the chicken breast. Cut it crosswise through the bone into two pieces. Add the chicken pieces and chicken broth to the pot. Bring to just below a boil, then reduce heat to low, cover with a lid, and simmer gently for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
Cook Optional Pasta: Carefully remove the chicken from the pot. If using pasta, add it now, increase the heat slightly, and simmer until the pasta is tender, approximately 10 minutes depending on pasta type.
Shred Chicken and Finalize Soup: When the chicken cools enough to handle, shred the meat, discarding the bone. Return the shredded chicken to the pot, remove the bay leaf, and stir in freshly chopped parsley.
Serve Warm: Ladle the soup into bowls and serve warm. Enjoy as is or with crusty bread for a complete meal.

Notes

Optional additions include pasta, rice, small cubed gold potatoes, or rinsed and drained white beans for extra texture and heartiness.
For a histamine-friendly option, use homemade low-histamine chicken broth and avoid long-cooking bone broth or store-bought broths.
For low sodium, use homemade broth without added salt, limit additional salt during cooking, and consider adding a splash of lemon juice to brighten the flavor instead of more salt.
This soup is very versatile—feel free to skip starch additions for a simple chicken and vegetable soup.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 220
Sugar: 5g
Sodium: 350mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 23g
Cholesterol: 70mg