Low Sodium Chicken Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This soup is pure cold-weather comfort, built on tender bone-in chicken thighs simmered right in the pot with bone broth until they're fall-apart tender and deeply flavorful. Carrots, celery, and sweet potato soften into every spoonful, while zucchini goes in at the end so it stays bright and just barely tender. Garlic, fresh ginger, turmeric, thyme, and oregano give the broth a warm, earthy backbone, and a shower of fresh parsley at the end keeps things tasting fresh. Since you're the one controlling how much seasoning goes into the pot and finishing the bowl to taste, it's an easy dish to keep in line with an added salt–conscious kitchen. The shredded chicken and hearty vegetables make it filling enough for a full meal, not just a starter. It's the kind of soup that tastes even better the next day, once all those aromatics have had time to meld.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium zucchini, halved lengthwise and sliced ½-inch thick
1 ½ lb bone-in, skin-on chicken thighs
6 cups chicken bone broth
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
2
Add the turmeric, thyme, and oregano and stir to coat the aromatics, about 30 seconds.

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