If you’re looking for a dish that’s both nourishing and bursting with fresh flavors, this Healthy Chicken Vegetable Soup Recipe is your new best friend. Packed with crisp vegetables, tender shredded chicken, and a fragrant blend of herbs, it’s a comforting bowl that warms you from the inside out. Whether you’re craving a light lunch, a wholesome dinner, or just a satisfying way to enjoy clean eating, this soup checks all the boxes. It’s simple enough to make on a busy weeknight but delightful enough to feel like a special treat every time.
Ingredients You’ll Need
Every ingredient here is straightforward but contributes beautifully to the final flavor profile, texture, and inviting color of the soup. These essentials combine to create a harmonious, healthy meal that’s as fun to eat as it is easy to prepare.
- Olive oil: A healthy fat that adds richness and helps sauté veggies to perfection.
- Medium onion (chopped): Infuses the base with a gentle sweetness and depth.
- Garlic cloves (minced): Brings warmth and aromatic flavor to the broth.
- Carrots (sliced): Provide natural sweetness and a lovely pop of bright orange color.
- Celery stalks (sliced): Add subtle earthiness and a bit of crunch.
- Zucchini (chopped): Keeps the soup light and adds a fresh, tender texture.
- Green beans (trimmed and cut): Contribute vibrant green color and a satisfying bite.
- Diced tomatoes (with juice): Give a slight tang and round out the broth’s richness.
- Low-sodium chicken broth: The hearty base that ties all flavors together while keeping sodium in check.
- Cooked shredded chicken breast: A lean protein that makes this soup filling without heaviness.
- Dried thyme: Adds a subtle herbal earthiness that elevates the soup.
- Dried oregano: Brings a comforting Mediterranean flavor nuance.
- Salt and black pepper: Essential seasonings to enhance and balance all ingredients.
- Baby spinach (optional): A nutritious green boost that wilts down beautifully.
- Lemon juice: Adds a bright, fresh zing just before serving.
- Fresh parsley (for garnish): Lends a vibrant herbal finish and lovely color contrast.
How to Make Healthy Chicken Vegetable Soup Recipe
Step 1: Sauté Aromatics and Vegetables
Start by heating olive oil in a large pot over medium heat, then add the chopped onion. Cooking it slowly until translucent unlocks sweetness and builds a flavorful foundation. Next, stir in the garlic, carrots, and celery. Letting these veggies cook together for a few minutes softens them just right, creating a tantalizing aroma that fills your kitchen.
Step 2: Add Remaining Vegetables and Broth
Now it’s time to toss in zucchini, green beans, and the entire can of diced tomatoes with their juice. Pour in the low-sodium chicken broth along with the thyme, oregano, salt, and pepper. Bring everything up to a gentle boil – this is where the flavors start to mingle and develop beautifully. Once boiling, reduce the heat and let it simmer for about 15 to 20 minutes until the vegetables are tender but not mushy.
Step 3: Stir in Chicken and Spinach
With the vegetables perfectly cooked, it’s time to add your cooked shredded chicken and the optional baby spinach. Let the soup cook for another 2 to 3 minutes to heat the chicken through and allow the spinach to wilt delicately into the broth. This final touch boosts the protein and greens, making the soup even more satisfying and vibrant.
Step 4: Finish with Lemon and Season to Taste
To brighten all those wonderful flavors, squeeze the juice of half a lemon into the pot and give it a final stir. Taste your soup, adjusting salt and pepper as needed. This little citrus kick brings the whole bowl alive with freshness and balance that will have you coming back for seconds.
How to Serve Healthy Chicken Vegetable Soup Recipe
Garnishes
Fresh parsley sprinkled right before serving adds both a burst of color and a subtle herbal note, making the soup feel freshly made and inviting. If you love a little extra texture, a dash of freshly cracked black pepper on top can enhance the aroma as you dig in.
Side Dishes
Pairing this soup with crusty whole-grain bread or a warm slice of garlic toast makes for a complete, comforting meal. For something lighter, a crisp mixed green salad or a handful of roasted nuts on the side complements the soup’s clean, wholesome profile.
Creative Ways to Present
Serve the soup in charming rustic bowls for a cozy vibe or go modern with white porcelain to showcase its vibrant colors. Drizzling a tiny bit of extra virgin olive oil or a swirl of Greek yogurt on top can add an elegant finishing touch. Don’t forget to accompany it with bright lemon wedges for guests who want an extra citrus zing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover soup in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it an easy and delicious option to enjoy later in the week.
Freezing
This Healthy Chicken Vegetable Soup Recipe freezes very well. Portion the soup into freezer-safe containers or bags and freeze for up to three months. Just remember to leave some room at the top for expansion!
Reheating
Reheat soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to warm it evenly. Add a splash of chicken broth or water if it thickens too much. Avoid boiling to keep the chicken tender and the spinach fresh.
FAQs
Can I use different vegetables in this soup?
Absolutely! Feel free to swap in seasonal veggies like peas, corn, or butternut squash. The recipe is very forgiving and flexible, making it easy to customize to your taste and what you have on hand.
Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep because it stores well and tastes great reheated. It’s a fantastic make-ahead option for busy weeks when you want something wholesome and ready to go.
Can I make this soup vegetarian?
To make it vegetarian, simply replace chicken broth with vegetable broth and omit the chicken or substitute with a plant-based protein like chickpeas or tofu for a hearty alternative.
How can I make the soup heartier?
Add cooked whole grains like brown rice or quinoa, or toss in whole wheat pasta during the last few minutes of cooking. These additions will give the soup extra bulk and help it serve as a complete meal.
What’s the best way to shred cooked chicken?
Using two forks to pull apart warm cooked chicken is simple and effective, creating tender, bite-sized pieces that blend perfectly into the soup for easy eating.
Final Thoughts
There’s something truly special about a homemade soup that feels both wholesome and indulgent, and this Healthy Chicken Vegetable Soup Recipe fits the bill perfectly. It’s a bowl full of comfort, health, and vibrant flavors that’s just waiting to become a staple in your kitchen. Go ahead and give it a try—you might just find your new favorite cozy meal.
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Healthy Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie, Gluten Free
Description
This Healthy Chicken Vegetable Soup is a nutritious, low-calorie, and gluten-free meal perfect for a light dinner or lunch. Packed with fresh vegetables, lean shredded chicken breast, and fragrant herbs, it delivers hearty flavors while keeping things light and wholesome. The addition of lemon juice adds a bright, refreshing touch to the comforting broth.
Ingredients
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 2 cups baby spinach (optional)
- Juice of ½ lemon
- Fresh parsley for garnish
Soup Base
- 1 tablespoon olive oil
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups low-sodium chicken broth
Protein and Seasonings
- 2 cups cooked shredded chicken breast
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it becomes translucent, allowing its sweetness to develop.
- Add Garlic and Vegetables: Stir in the minced garlic, sliced carrots, and celery. Cook for another 5 minutes to soften the vegetables and release their flavors.
- Add Remaining Vegetables and Broth: Mix in the chopped zucchini, green beans, diced tomatoes with their juice, chicken broth, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer for 15 to 20 minutes until the vegetables are tender and the flavors meld together.
- Add Chicken and Spinach: Stir in the shredded cooked chicken breast and baby spinach, if using. Continue to simmer for an additional 2 to 3 minutes until the spinach wilts and the chicken is thoroughly heated.
- Finish and Serve: Add the fresh lemon juice to brighten the flavors. Taste the soup and adjust seasoning if needed. Serve hot garnished with fresh parsley for a burst of color and freshness.
Notes
- Convenience tip: use rotisserie chicken for quick preparation.
- For a more filling meal, add cooked brown rice, quinoa, or whole wheat pasta to the soup.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
