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
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 190
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
