Description
A nutritious and flavorful Healthy Chicken Vegetable Soup packed with fresh vegetables, lean chicken, and aromatic herbs. This gluten-free, low-calorie soup is perfect for a comforting meal that is both satisfying and wholesome.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups baby spinach
- 2 tablespoons chopped fresh parsley
Protein and Broth
- 2 cups cooked shredded chicken
- 6 cups low-sodium chicken broth
Pantry Staples and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil: In a large pot over medium heat, heat 1 tablespoon of olive oil until shimmering.
- Sauté onion: Add the diced onion and cook for 3 to 4 minutes until it becomes translucent and fragrant.
- Add garlic, carrots, and celery: Stir in minced garlic, diced carrots, and celery, cooking for an additional 2 to 3 minutes to soften the vegetables.
- Add remaining vegetables and broth: Mix in diced zucchini, red bell pepper, low-sodium chicken broth, shredded cooked chicken, dried thyme, dried oregano, salt, and black pepper. Bring the soup to a boil.
- Simmer: Reduce heat to low and let the soup simmer gently for 15 minutes to allow flavors to meld.
- Add green beans: Stir in the green beans and cook for 5 more minutes until they become tender.
- Add spinach: Incorporate baby spinach and cook just until wilted, about 1 to 2 minutes.
- Garnish and serve: Remove the pot from heat, sprinkle chopped fresh parsley over the soup, then ladle into bowls and enjoy.
Notes
- For a lower-calorie version, substitute some or all of the chicken with additional vegetables or beans to increase fiber and reduce fat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months for easy reheating.
- Use low-sodium broth to better control sodium intake.
- Feel free to add other seasonal vegetables like peas or corn for extra variety.
