Healthy Chicken Vegetable Soup

Name: Healthy Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 4 cups low-sodium chicken broth; 2 cups chopped vegetables (carrots, celery, bell peppers, zucchini); 1 cup chopped kale or spinach; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Healthy Home Meals

When it comes to comforting meals, I absolutely adore a hearty bowl of chicken vegetable soup. This recipe not only warms me up on chilly days but also gives me a nutritious boost with every spoonful. I love experimenting with seasonal vegetables, and this soup allows me to incorporate whatever I've got on hand. The blend of flavors is so satisfying, making it perfect for lunch or dinner. Trust me, you won’t regret whipping up this wholesome dish.

Created by

Harriet Mason

Last updated on 2026-02-23T22:49:36.495Z

In my quest for a healthy yet comforting meal, I decided to perfect my chicken vegetable soup. I started experimenting with fresh herbs, a variety of colorful vegetables, and low-sodium chicken broth. It was incredible to realize how much flavor can be packed into a simple dish without relying on unhealthy ingredients. I’ve learned that sautéing the vegetables before adding the broth helps to release their natural sweetness and depth.

Each time I make this soup, I find new vegetables to add, keeping it versatile and exciting. From leafy kale to vibrant carrots, the color and health benefits are superb. And the best part? It’s a fantastic meal prep option that stores beautifully in the fridge for a few days, ready for busy weeknights.

Why You'll Love This Recipe
Packed with nutritious vegetables and lean protein
Flexible recipe that adapts to seasonal ingredients
Makes for a perfect meal prep option!

Understanding the Ingredients

The foundation of this Healthy Chicken Vegetable Soup lies in using high-quality ingredients. Opt for boneless, skinless chicken breasts, as they cook quickly and provide lean protein. The key to enhancing the soup's flavor is to sauté the onions and garlic until they're translucent—this brings out their natural sweetness. Don't hesitate to get creative with vegetables; seasonal produce like Brussels sprouts in the fall or asparagus in the spring can really elevate the dish.

Using low-sodium chicken broth helps you control the soup's salt levels, enabling you to season to taste without overwhelming flavors. The addition of leafy greens, such as kale or spinach, not only boosts the nutritional profile but also adds a lovely vibrant color and texture. I recommend using fresh herbs when possible, as they impart a freshness that dried herbs often cannot match, particularly if using thyme and oregano.

Cooking Techniques to Enhance Flavor

To achieve the best flavor and texture, it's crucial to pay attention to the cooking process. After adding the chicken to the simmering broth, make sure to cover the pot; this traps steam, which helps cook the chicken evenly and keeps it tender. If you notice it's not cooking through after 20 minutes, check with a meat thermometer—the internal temperature should reach 165°F for safe consumption. Alternatively, you can shred the chicken easily once it’s cooled slightly after cooking.

As you finish the soup, carefully adjust the seasoning. Start with a pinch of salt and a couple of grinds of pepper, then taste before adding more. If you find the soup too rich or salty, a splash of lemon juice can brighten flavors beautifully. This step is especially important if you're using a store-bought broth which may vary in saltiness.

Ingredients

Ingredients:

Soup Ingredients

1 lb boneless, skinless chicken breasts
4 cups low-sodium chicken broth
2 cups chopped vegetables (carrots, celery, bell peppers, zucchini)
1 cup chopped kale or spinach
1 medium onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Instructions:

Sauté the vegetables

In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing for about 3-4 minutes until they become translucent. Then, add the carrots, celery, and bell peppers. Cook for another 5 minutes, stirring occasionally.

Cook the chicken

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, or until the chicken is cooked through.

Finish the soup

Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken back to the pot, along with the chopped kale, thyme, oregano, salt, and pepper. Simmer for an additional 5-10 minutes.

Pro Tips

Feel free to substitute any vegetables based on your preference or what you have available. You can also add cooked grains like quinoa or rice for added heartiness.

Storage and Meal Prep

This Healthy Chicken Vegetable Soup is ideal for meal prep. You can store it in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing the soup. Make sure it's cooled to room temperature before transferring it to freezer-safe containers. It can last up to three months in the freezer. When you're ready to enjoy it, simply thaw overnight in the fridge and reheat on the stove over medium heat until warmed through, which usually takes about 10-15 minutes.

To keep the soup's texture intact when reheating, it's best not to add the leafy greens until you're ready to serve. This way, they'll maintain their color and nutrient content. You can also add a bit of extra broth or water during reheating if you find the soup has thickened while stored.

Serving Suggestions

This soup is a complete meal on its own but can be accompanied by a side for a heartier experience. Consider pairing it with whole-grain bread or a fresh garden salad for added fiber and nutrition. A sprinkle of freshly grated Parmesan cheese on top can add a lovely savory note, although it's optional for a healthier version.

To make it more filling, add whole grains such as quinoa or brown rice directly into the soup during the last 10 minutes of cooking. This not only enhances texture but also provides additional protein and fiber, making the soup even more satisfying. If you prefer a spicier kick, feel free to add a dash of crushed red pepper flakes while sautéing the vegetables.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great! Just add them in during the last 10 minutes of cooking.

→ How long can I store leftovers?

The soup can be stored in an airtight container in the refrigerator for up to 4 days.

→ Is this recipe easily customizable?

Absolutely! You can swap out the chicken for turkey or use different veggies based on your taste.

→ Can I make this soup in a slow cooker?

Yes, you can! Add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 4 hours.