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Dinner recipe · from the recipe book

Hearty Chicken, Potato and Vegetable Soup

A cozy, thyme-scented broth loaded with tender chicken, creamy red potatoes, sweet carrots and bright green peas.

Hearty Chicken, Potato and Vegetable Soup

Ingredients

  • 1¾ lb850 gChicken breast, boneless skinlesscut into 3/4-inch pieces
  • 1 tbsp15 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 3 medium180 gCarrotssliced into coins
  • 3 stalks120 gCelerysliced
  • 4 cloves12 gGarlicminced
  • 3½ small600 gRed potatoescut into 3/4-inch cubes
  • 3¾ cups chopped80 gKalestems removed, chopped
  • 7 cups1,680 gLow-sodium chicken broth
  • 2 tsp2 gDried thyme
  • ½ tsp1 gBlack pepper
  • ¾ tsp5 gSalt
  • 1½ cups200 gGreen peas, frozen
  • ¼ cup chopped15 gFresh parsleychopped
  • 1½ tbsp20 gLemon juice

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 7 minutes.
  2. Stir in the garlic and thyme and cook for 1 minute until fragrant.
  3. Add the broth, potatoes, salt and pepper. Bring to a boil, then lower to a simmer and cook for 10 minutes.
  4. Add the chicken and simmer gently until the potatoes are tender and the chicken reaches 165°F (74°C) inside, about 12 to 15 minutes.
  5. Stir in the kale and peas and simmer 3 to 4 minutes until the kale wilts and the peas are hot.
  6. Turn off the heat, stir in the lemon juice and parsley, adjust the pepper and serve hot.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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