If you’re searching for a reliable, flavor-packed meal that always feels just a little extra nourishing, look no further than this Healthy Chicken Vegetable Soup Recipe. It’s a colorful bowlful loaded with lean protein, vibrant vegetables, and savory herbs that bring tons of comfort and so much goodness in every spoonful. Whether you need an easy weeknight dinner, a meal prep powerhouse, or a cozy remedy when you’re feeling under the weather, this soup delivers warmth, satisfaction, and impressive nutrition—all in one pot!
Ingredients You’ll Need
The beauty of this Healthy Chicken Vegetable Soup Recipe is that its ingredients strike the perfect balance of simple and essential. Each one plays a role in creating a soup that tastes fresh, hearty, and never boring. Here’s what you’ll want to gather for your kitchen adventure:
- Olive oil: Just a tablespoon helps build a rich base and allows the veggies to soften and shine.
- Onion (1 medium, chopped): Offers gentle sweetness and body, forming the aromatic foundation of the soup.
- Garlic (2 cloves, minced): Adds that boost of savory flavor we all love in homestyle soups.
- Carrots (3 medium, sliced): Bring earthy goodness, cheerful color, and a touch of sweetness.
- Celery (2 stalks, sliced): Adds a hint of herbal flavor and essential classic crunch.
- Zucchini (1, diced): Soaks up all the flavors and brings subtle softness to every bite.
- Green beans (1 cup, trimmed and chopped): Add vibrancy and a satisfying, slightly crisp texture.
- Dried thyme (1 teaspoon): Gives an herby backdrop that complements the chicken and veggies perfectly.
- Dried oregano (1/2 teaspoon): Lends a Mediterranean note and a little warmth to the broth.
- Salt (1/2 teaspoon): For seasoning and coaxing out all those garden-fresh vegetable flavors.
- Black pepper (1/4 teaspoon): Provides just enough kick to balance the gentler flavors.
- Low-sodium chicken broth (6 cups): Keeps things light and allows the flavors of the soup to truly stand out.
- Cooked shredded chicken breast (2 cups): Makes each serving hearty and protein-rich—store-bought rotisserie chicken works great.
- Baby spinach or kale (1 cup): A nutrient-dense, finishing flourish that adds even more color and goodness.
- Lemon juice (from 1/2 lemon, optional): Brightens up the entire pot—try it and see the difference!
- Chopped parsley (for garnish): Delivers freshness and a hint of green right before serving.
How to Make Healthy Chicken Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating a tablespoon of olive oil in a large soup pot over medium heat. Toss in the chopped onion, minced garlic, sliced carrots, and celery. Let everything sizzle and soften for about 5–6 minutes. This step builds flavor from the very bottom—don’t rush it, your kitchen will soon smell amazing!
Step 2: Add More Veggies and Herbs
Stir in the diced zucchini, chopped green beans, dried thyme, dried oregano, salt, and black pepper. Give it all a good mix, coating the vegetables in the oil and herbs so every bite will be fragrant and flavorful.
Step 3: Pour in the Broth and Simmer
Pour the six cups of low-sodium chicken broth over your vegetable mixture and turn the heat up to bring the pot to a boil. Once you see those bubbles, lower the heat to a gentle simmer. Let the soup cook for about 15 minutes, or until the vegetables reach that perfect tender-yet-bright texture.
Step 4: Add Chicken and Wilt the Greens
Now stir in your cooked shredded chicken, letting it warm through as you continue to simmer for five more minutes. Just before serving, add in the baby spinach or kale. Stir until the greens wilt down—you’ll see them turn a deeper green right before your eyes.
Step 5: Finish and Adjust
This is your chance to make the soup your own. Squeeze in a bit of fresh lemon juice if you’d like some brightness. Taste and tweak the seasoning as needed—sometimes a pinch more salt or pepper is all it takes. Ladle into bowls, top with fresh chopped parsley, and get ready to enjoy your homemade Healthy Chicken Vegetable Soup Recipe!
How to Serve Healthy Chicken Vegetable Soup Recipe
Garnishes
A sprinkle of chopped parsley is classic, but don’t stop there. Try adding a twist of fresh cracked black pepper, a squeeze of more lemon, or even a few parmesan shavings for a savory finish. Fresh herbs like dill or basil can be wonderful if you want to switch things up.
Side Dishes
This soup is super satisfying on its own, but it also loves a good sidekick! Serve it with crusty whole grain bread, a simple mixed green salad, or a handful of baked whole wheat crackers for dipping. It pairs perfectly with just about anything that adds a bit of crunch or heartiness.
Creative Ways to Present
If you’re hosting or want to impress someone, serve the Healthy Chicken Vegetable Soup Recipe in big mugs for a cozy vibe, or in mini cups as a cheerful appetizer at a gathering. Topping the soup with a swirl of Greek yogurt or a few kale chips can add an extra layer of texture and style.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the fridge for up to four days—perfect for speedy lunches or nourishing dinners when life gets busy. The flavors even deepen as it sits!
Freezing
Healthy Chicken Vegetable Soup Recipe is brilliant for freezing. Portion the cooled soup into freezer-safe containers or bags (leave a little room for expansion) and freeze for up to three months. Just remember to omit the greens if freezing; you can add fresh spinach or kale when reheating for the best texture.
Reheating
Warm refrigerated or thawed soup on the stovetop over medium heat until steaming hot, stirring occasionally. If you’re in a rush, the microwave works well, too. Add an extra splash of broth or water if it seems thicker the next day—it’ll be just as delicious, if not better!
FAQs
Can I use other types of chicken?
Absolutely! Any cooked chicken will work—shredded rotisserie, leftover grilled chicken, or even poached thighs. Just make sure it’s cooked before adding to the soup, and adjust the seasoning if you use a highly seasoned variety.
What can I use instead of green beans or zucchini?
This recipe is incredibly flexible. Try swapping in chopped bell peppers, diced potatoes, corn, peas, or even mushrooms for a seasonal twist. Use whatever veggies you have on hand or need to use up in your fridge.
Is Healthy Chicken Vegetable Soup Recipe gluten-free?
Yes! As long as you use gluten-free chicken broth (most are, but double-check labels), this soup is naturally gluten-free and suitable for a variety of dietary needs.
Can I make this soup vegetarian?
Definitely. Simply leave out the chicken and swap the chicken broth for vegetable broth. You can add canned chickpeas or white beans for extra protein and heartiness—it’s still just as comforting and wholesome.
How can I add more bulk to the soup?
If you’re feeding big appetites, stir in cooked brown rice, quinoa, or small pasta shapes during the last few minutes of simmering. These add-ins soak up the tasty broth and make each bowl even heartier.
Final Thoughts
I hope you’re feeling inspired to try this Healthy Chicken Vegetable Soup Recipe in your own kitchen. It’s one of those meals that brings good moods and good health to the table, no matter the season. There’s just something special about a homemade soup that’s packed with veggies, flavor, and care. Enjoy every nourishing spoonful—and don’t forget to make extra for tomorrow!
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: Non-Vegetarian
Description
This Healthy Chicken Vegetable Soup is a comforting and nutritious dish packed with fresh veggies and tender chicken in a flavorful broth. Perfect for a cozy meal or meal prepping for the week.
Ingredients
Vegetable Soup:
- 1 tablespoon olive oil
- 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
- 6 cups low-sodium chicken broth
Additional Ingredients:
- 2 cups cooked shredded chicken breast
- 1 cup baby spinach or kale
- juice of 1/2 lemon (optional)
- chopped parsley for garnish
Instructions
- Prepare the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until slightly softened.
- Cook the Soup: Stir in zucchini, green beans, thyme, oregano, salt, and pepper. Pour in chicken broth, bring to a boil, then simmer for 15 minutes until vegetables are tender.
- Finish the Soup: Add cooked chicken and simmer for 5 more minutes. Stir in spinach until wilted. Add lemon juice if desired. Adjust seasoning and serve hot, garnished with parsley.
Notes
- This soup is great for meal prep and freezes well.
- Swap spinach for kale or add cooked brown rice or quinoa for extra bulk.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
