Description
This Healthy Chicken Vegetable Soup Recipe is a comforting and nutritious meal perfect for any day of the week. Packed with lean protein, plenty of veggies, and flavorful herbs, it’s a satisfying dish that’s easy to make and even easier to enjoy.
Ingredients
Scale
Chicken Vegetable Soup:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped fresh spinach or kale
- juice of ½ lemon (optional, for brightness)
Instructions
- Prepare the Vegetables: In a large soup pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until they begin to soften.
- Add Chicken and Broth: Stir in garlic, chicken, tomatoes, broth, thyme, basil, salt, and pepper. Simmer until chicken is cooked through.
- Finish the Soup: Shred the chicken, return it to the pot, and add zucchini, green beans, and spinach. Simmer until vegetables are tender. Add lemon juice before serving.
Notes
- You can use rotisserie chicken to save time—just add it during the last 10 minutes of cooking.
- This soup freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups
- Calories: 220
- Sugar: 6g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
