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
Scale
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.
