Description
This Healthy Chicken Vegetable Soup is a comforting and nutritious dish packed with colorful veggies, tender chicken, and flavorful herbs. Perfect for a cozy meal any day of the week!
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 zucchini (diced)
- 1 red bell pepper (diced)
- 1 cup green beans (trimmed and cut)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 2 cups baby spinach or kale
- juice of ½ lemon (optional)
- fresh parsley (chopped, for garnish)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until softened.
- Add Veggies and Seasonings: Stir in zucchini, red bell pepper, and green beans. Season with thyme, oregano, black pepper, and salt.
- Cook the Soup: Pour in chicken broth, bring to a boil, then simmer until vegetables are tender.
- Add Chicken and Greens: Stir in shredded chicken and spinach, cook until greens are wilted and chicken is heated through.
- Finish and Serve: Squeeze lemon juice if desired, garnish with parsley, and serve hot.
Notes
- You can use rotisserie chicken for convenience.
- This soup freezes well—store in airtight containers for up to 3 months.
- Add cooked quinoa or brown rice to make it heartier.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 220
- Sugar: 5g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg
