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
Scale
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.
