If you’re on the hunt for a comforting, nourishing, and absolutely delicious bowl to warm your soul, this Healthy Chicken Vegetable Soup Recipe is exactly what you need. Packed with vibrant vegetables, tender shredded chicken, and a broth that sings with herbs and freshness, it’s the perfect blend of wholesome ingredients that come together effortlessly. Whether you’re looking for a light lunch or a cozy dinner, this soup offers a beautiful balance of flavors and textures that feels like a warm hug in a bowl.
Ingredients You’ll Need
This recipe shines because of its simplicity and the thoughtful selection of ingredients. Each one plays a crucial role—onions and garlic provide aromatic depth, while the colorful veggies add freshness and nutrition, and the chicken brings satisfying protein to the mix.
- 1 tablespoon olive oil: The healthy fat that gently sautés the veggies and adds a smooth richness to the soup.
- 1 medium onion (chopped): Adds a sweet and savory base flavor when cooked.
- 2 cloves garlic (minced): Brings a punch of aromatic flavor with an irresistible warmth.
- 3 medium carrots (sliced): Offer a subtle sweetness and fantastic color contrast.
- 2 celery stalks (sliced): Add crunch and an earthy nuance that balances the soup.
- 1 zucchini (diced): Softens as it cooks and contributes to the soup’s calming texture.
- 1 cup green beans (trimmed and chopped): Bring a tender crispness and vibrant green hue.
- 1 teaspoon dried thyme: Infuses herbal complexity and a fragrant hint of forest freshness.
- 1/2 teaspoon dried oregano: Adds a subtle Mediterranean touch that enhances every vegetable.
- 1/2 teaspoon salt: Crucial for seasoning and bringing all the flavors into harmony.
- 1/4 teaspoon black pepper: Provides just a whisper of heat and peppery depth.
- 6 cups low-sodium chicken broth: The comforting liquid base that carries all the flavors together.
- 2 cups cooked shredded chicken breast: The hearty protein that makes this soup filling and satisfying.
- 1 cup baby spinach or kale: Adds a pop of green nutrition that wilts beautifully into the soup.
- Juice of 1/2 lemon (optional): Brightens the soup with a splash of fresh acidity and balance.
- Chopped parsley for garnish: A fresh, peppery finish that also adds lovely color on top.
How to Make Healthy Chicken Vegetable Soup Recipe
Step 1: Sauté the Aromatics and Base Vegetables
Start by warming the olive oil in a large pot over medium heat—this prepares your pan without burning. Toss in the chopped onion, minced garlic, sliced carrots, and celery. Sauté them gently for 5 to 6 minutes until they soften just enough to release their natural sweetness while still holding their shape. This step is where the flavor foundation begins, so let your kitchen fill with those inviting aromas.
Step 2: Add the Remaining Vegetables and Herbs
Next, stir in the diced zucchini and chopped green beans along with the dried thyme, dried oregano, salt, and black pepper. Each herb works its magic here, infusing the veggies with an earthy, fragrant lift. This seasoning layer is essential because it ensures your soup tastes vibrant even before the broth joins the party.
Step 3: Pour in the Broth and Simmer
Pour the low-sodium chicken broth over your vegetable mix and bring the pot to a gentle boil. Then, reduce the heat down to a simmer and cook for about 15 minutes or until the vegetables reach perfect tenderness. This simmering allows the flavors to meld beautifully while your soup becomes wonderfully wholesome and comforting.
Step 4: Add the Chicken and Greens
Once the veggies are tender, it’s time to add in the star player—your cooked shredded chicken breast. Let it warm through for 5 minutes so it’s perfectly heated. Then, stir in the baby spinach or kale and watch it wilt right before your eyes, contributing freshness and a beautifully vibrant green touch. At this point, add the optional lemon juice if you want that extra pop of brightness.
Step 5: Taste and Adjust Seasoning
Don’t forget the final taste test! Adjust salt, pepper, or even a splash more lemon juice if needed. This tweaking step ensures every spoonful delivers just the right balance of savory, herbal, and fresh notes that make this Healthy Chicken Vegetable Soup Recipe such a staple in many kitchens.
How to Serve Healthy Chicken Vegetable Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a delightful peppery note and vibrant green color that makes the soup visually inviting. You can also try a tiny drizzle of extra virgin olive oil on top for a subtle richness that enhances the overall mouthfeel.
Side Dishes
This soup pairs beautifully with a slice of crusty whole-grain bread or a light side salad for an effortlessly balanced meal. If you want to keep things extra healthy, a simple avocado toast or a handful of roasted chickpeas can add texture and satisfaction without overwhelming the gentle flavors of the soup.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homemade feel or use clear glass bowls to show off the colorful veggies and chicken—it’s almost too pretty to eat. For a party or family meal, ladle the soup into mini bread bowls or hollowed-out bell peppers for a fun, surprise presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
This Healthy Chicken Vegetable Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and flavor. Leftover soup often tastes even better the next day as the flavors deepen.
Freezing
If you’d like to save some for later, this soup freezes beautifully. Portion it into freezer-safe containers, leaving a bit of space at the top for expansion. It can be frozen for up to 3 months without losing its texture or vibrancy, making it a perfect meal prep candidate for busy weeks.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to ensure even warming. If it thickened too much in the fridge or freezer, just add a splash of broth or water to bring it back to the perfect consistency. Avoid boiling vigorously to keep the chicken tender and the vegetables intact.
FAQs
Can I use bone-in chicken instead of shredded chicken breast?
Absolutely! Using bone-in chicken adds extra flavor to your broth. Just cook the chicken beforehand, remove bones, shred the meat, and add it to the soup at the end just like in the recipe. You can also simmer your broth with the chicken bones for a richer base.
Can I substitute the vegetables in this soup?
Yes! Feel free to swap in seasonal veggies like butternut squash, peas, or bell peppers. Just keep in mind that cooking times may vary depending on the vegetable’s firmness, so adjust accordingly to keep them tender but not mushy.
Is this soup suitable for meal prepping?
Definitely. This soup is one of those rare recipes that tastes just as good, if not better, the next day. Make a big batch, portion it out, and store it in the fridge or freezer for quick healthy meals throughout the week.
Can I make this soup in a slow cooker or Instant Pot?
Yes, you can adapt it by sautéing the vegetables first, then adding everything into your slow cooker or Instant Pot with broth and seasoning. Cook on low for 4-6 hours in the slow cooker or use the soup setting on the Instant Pot to achieve tender veggies and juicy chicken with less hands-on time.
What if I don’t have lemon juice on hand?
No worries at all! The lemon juice is optional and mainly used to brighten the flavors. If you don’t have lemon, you can use a teaspoon of apple cider vinegar or simply skip it—the soup will still be delicious and comforting.
Final Thoughts
This Healthy Chicken Vegetable Soup Recipe has become my go-to comfort food, especially when I want something wholesome, flavorful, and easy to prepare. Its vibrant veggies and tender chicken make it nourishing and satisfying without any heaviness. I can’t wait for you to try it and make it your own—it’s such a cozy, versatile recipe that feels like home in every spoonful.
Print
Healthy Chicken Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Healthy Chicken Vegetable Soup is a comforting, nutritious meal packed with tender chicken, fresh vegetables, and flavorful herbs. Perfect for a light lunch or dinner, this easy-to-make soup is cooked on the stovetop and is naturally gluten-free and low in calories.
Ingredients
Vegetables & Herbs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby spinach or kale
- Chopped parsley for garnish
Liquids & Protein
- 1 tablespoon olive oil
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- Juice of 1/2 lemon (optional)
Instructions
- Prepare the base vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until the vegetables are slightly softened and fragrant.
- Add remaining vegetables and seasonings: Stir in the diced zucchini, chopped green beans, dried thyme, dried oregano, salt, and black pepper. Mix well to combine all the flavors.
- Cook the soup: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes until the vegetables are tender.
- Add cooked chicken: Add the shredded cooked chicken breast to the pot and continue simmering for another 5 minutes to heat the chicken through.
- Add greens and finish: Stir in the baby spinach or kale and cook until the greens have wilted. If using, add the juice of half a lemon to brighten the flavors.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh chopped parsley for a fresh finish.
Notes
- This soup is excellent for meal prepping and freezes well for up to 3 months.
- Substitute spinach with kale for a heartier green option.
- To make the soup more filling, add cooked brown rice or quinoa before serving.
- Use low-sodium chicken broth to better control the salt content.
