If you’re craving something cozy, nourishing, and bursting with color, this Healthy Chicken Vegetable Soup is about to become your new best friend. Packed with tender chicken, vibrant veggies, and aromatic herbs, it’s both hearty and light, making it perfect for everything from a quick weeknight dinner to a leisurely weekend lunch. Not only is this soup a breeze to whip up, but each spoonful brings comfort and nutrition in equal measure. Trust me, after one bowl, you’ll find yourself craving it again and again!

Healthy Chicken Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Healthy Chicken Vegetable Soup lies in its simple, wholesome ingredients. Each one is carefully chosen to add layers of flavor, color, and texture, creating a soup that’s as satisfying as it is nourishing.

Olive oil: A splash at the start gives a silky base and helps sauté those veggies until sweet and fragrant.
Onion: Diced onion forms the aromatic backbone, adding depth to every bite.
Garlic: Just two cloves, minced, make the soup come alive with a gentle, warming kick.
Carrots: Sliced carrots bring sweetness and a lovely pop of orange color.
Celery: These crisp stalks add subtle flavor and a classic soup crunch.
Zucchini: Diced zucchini melts into the broth, giving a mild, velvety texture.
Red bell pepper: For a punch of color and sweet, juicy flavor.
Green beans: Fresh green beans add a satisfying bite and earthy taste.
Low-sodium chicken broth: The flavorful base that ties everything together while keeping things light.
Cooked shredded chicken breast: Tender, lean protein that makes this soup filling but never heavy.
Dried thyme: Just a teaspoon for that classic herby flavor.
Dried basil: Basil brings a subtle sweetness and depth to the broth.
Bay leaf: Adds a subtle earthiness as the soup simmers—don’t forget to fish it out before serving!
Salt: Just enough to enhance all the natural flavors (feel free to adjust to taste).
Black pepper: A touch of pepper brings gentle warmth and balance.
Baby spinach or kale: Stirred in at the end for a pop of green and a nutritional boost.
Lemon juice: A squeeze of fresh lemon brightens the whole pot and wakes up the flavors.
Fresh parsley: Chopped and sprinkled on top for freshness and a burst of color.

How to Make Healthy Chicken Vegetable Soup

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about five minutes, stirring occasionally, until everything is softened and your kitchen smells absolutely amazing. This step lays the foundation for a deep, savory flavor in your Healthy Chicken Vegetable Soup.

Step 2: Add the Veggies

Next, stir in the diced zucchini, red bell pepper, and trimmed green beans. Let these cook for another three minutes. This quick sauté helps bring out their sweetness and ensures they stay beautifully vibrant in the finished soup.

Step 3: Build the Broth

Pour in the low-sodium chicken broth, then add the cooked shredded chicken, dried thyme, dried basil, bay leaf, salt, and black pepper. Give everything a good stir. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it bubble away for about 20 minutes, allowing the flavors to mingle and the vegetables to turn perfectly tender.

Step 4: Finish with Greens and Lemon

Almost done! Stir in the baby spinach (or kale) and a generous squeeze of lemon juice. Let the greens wilt for two minutes, just until they turn bright green and tender. This final touch adds a lovely freshness and a hint of tang to your Healthy Chicken Vegetable Soup.

Step 5: Garnish and Serve

Remove the bay leaf, then ladle the soup into bowls. Sprinkle each serving with a shower of chopped fresh parsley for that perfect finishing touch. Serve warm and enjoy every nourishing spoonful!

How to Serve Healthy Chicken Vegetable Soup

Garnishes

There’s nothing like a well-chosen garnish to lift your Healthy Chicken Vegetable Soup from everyday to extraordinary. A sprinkle of fresh parsley is classic, but don’t be afraid to add a swirl of extra virgin olive oil, a dash of cracked black pepper, or even a few shavings of Parmesan for extra richness. For some heat, a pinch of red pepper flakes is always welcome.

Side Dishes

This soup shines on its own, but it also plays well with others. Try serving it alongside a crusty slice of whole-grain bread, a simple green salad, or a warm baked sweet potato for a more filling meal. If you’re in the mood for something cozy, a grilled cheese sandwich is a classic pairing that never disappoints.

Creative Ways to Present

Impress guests (or just treat yourself) by serving Healthy Chicken Vegetable Soup in rustic bread bowls, or portion it into small cups for a charming appetizer at gatherings. Ladling it over a scoop of cooked quinoa or brown rice is a fun way to make it extra hearty and satisfying.

Make Ahead and Storage

Storing Leftovers

One of the best things about this soup is how well it keeps. Once cooled, store leftovers in an airtight container in the refrigerator for up to four days. The flavors only deepen as it sits, making lunch or dinner the next day even tastier!

Freezing

Healthy Chicken Vegetable Soup freezes beautifully, so go ahead and make a double batch. Allow the soup to cool completely before transferring to freezer-safe containers or bags (leave a little room for expansion). It’ll keep for up to three months, ready for a comforting meal whenever you need it.

Reheating

To reheat, simply place the soup in a pot over medium heat, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the fridge first for best results. You may want to add a splash of broth or water to loosen it up, as soups tend to thicken a bit after chilling.

FAQs

Can I use rotisserie chicken in this Healthy Chicken Vegetable Soup?

Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred the meat and add it as you would the cooked chicken breast. It adds great flavor and saves time.

What can I substitute for zucchini?

If you’re out of zucchini, try yellow squash, diced potatoes, or even chopped broccoli. Feel free to use whatever veggie odds and ends you have in the fridge for a flexible, fridge-cleanout soup.

Is this soup gluten-free?

Yes, Healthy Chicken Vegetable Soup is naturally gluten-free as written. If you add pasta, just be sure to use a gluten-free variety to keep it friendly for everyone.

Can I make this soup vegetarian?

Definitely! Swap the chicken and chicken broth for white beans (like cannellini) and vegetable broth. You’ll still have a hearty, delicious veggie-packed soup.

How can I make the soup even more filling?

For extra heartiness, add 1/2 cup of quinoa, brown rice, or small pasta when you pour in the broth. These additions make the soup even more satisfying, perfect for a chilly evening or post-workout meal.

Final Thoughts

I can’t wait for you to experience the comfort, color, and flavor of Healthy Chicken Vegetable Soup. Whether you’re meal-prepping for the week or looking for a soul-warming dinner, this recipe just might become a staple in your kitchen. Go ahead and give it a try—your taste buds (and your body) will thank you!

Healthy Chicken Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A wholesome and comforting Healthy Chicken Vegetable Soup packed with fresh vegetables, tender shredded chicken, and flavorful herbs, perfect for a nutritious and satisfying meal any day of the week.

Ingredients

Scale

Vegetables

1 medium onion, diced
3 medium carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
2 cups baby spinach or kale

Proteins

2 cups cooked shredded chicken breast

Liquids & Oils

1 tablespoon olive oil
6 cups low-sodium chicken broth
Juice of 1/2 lemon

Herbs & Spices

2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery, sautéing them for about 5 minutes until they become soft and fragrant.
Add Additional Vegetables: Stir in the diced zucchini, red bell pepper, and green beans. Continue cooking for another 3 minutes to slightly soften these vegetables.
Add Broth and Chicken: Pour in the low-sodium chicken broth. Add the cooked shredded chicken breast, dried thyme, dried basil, bay leaf, salt, and black pepper to the pot. Stir well to combine all ingredients.
Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
Finish with Greens and Lemon: Stir in the baby spinach or kale along with the juice of half a lemon. Let the soup simmer for an additional 2 minutes until the greens wilt.
Serve: Remove the bay leaf, garnish the soup with freshly chopped parsley, and serve warm for a nourishing meal.

Notes

For extra heartiness, add 1/2 cup of quinoa, rice, or small pasta when adding the broth.
Leftovers keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Use low-sodium chicken broth to control the salt content.
Feel free to substitute kale for spinach based on preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American