Herb-Infused Vegetable Soup with Chicken Stock

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm, comforting soup packed with garden-fresh vegetables and aromatic herbs. This american-inspired whole30 ready in about 35 minutes pairs chicken stock, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large pot, combine 4 cups chicken stock, 2 diced medium carrots, 2 diced celery stalks, 1/2 cup diced onion, and 2 minced garlic cloves. Bring to a simmer over medium heat.
  2. Step 2: Simmer for 10 minutes until vegetables begin to soften.
  3. Step 3: Add 1 medium diced zucchini, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes.
  4. Step 4: Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
  5. Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Herb-Infused Vegetable Soup with Chicken Stock take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Vegetable Soup with Chicken Stock?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken stock from drying out.

Can I substitute ingredients in Herb-Infused Vegetable Soup with Chicken Stock?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Vegetable Soup with Chicken Stock for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Vegetable Soup with Chicken Stock?

American whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes