Healthy Chicken Vegetable Soup
Highlighted under: Light & Fresh Table
I absolutely love making this Healthy Chicken Vegetable Soup during the colder months. It’s comforting, nutritious, and packed with flavor. Whenever I feel under the weather or want something light yet satisfying, this soup is my go-to. The combination of tender chicken, vibrant vegetables, and aromatic herbs makes it a nourishing meal for the soul. Plus, I love how easy it is to prepare; you can whip it up on a busy weeknight and enjoy leftovers for days!
As I prepared this soup, I paid close attention to how each ingredient interacted with the others. The fresh vegetables release their natural flavors into the broth, while the chicken provides a satisfying protein boost. I always opt for low-sodium broth to keep it healthy, but you can adjust the seasonings to your liking.
What I love most is that it’s highly customizable—feel free to add your favorite vegetables or herbs! One time, I experimented with kale, and it added a hearty texture that I couldn’t get enough of. This soup truly brings warmth and nourishment to the table!
Why You'll Love This Recipe
- Hearty and filling without being heavy
- Packed with nutrients from fresh vegetables
- Easily customizable to fit your taste preferences
Perfecting Your Chicken Soup Base
The foundation of any great soup lies in its base, and for this Healthy Chicken Vegetable Soup, starting with the sautéed vegetables is crucial. Use a heavy-bottomed pot to distribute heat evenly, allowing the onions to soften without browning too much. Look for translucent onions—a key indicator that they have released their natural sugars, enhancing the soup's flavor with a depth that fresh veggies alone could not achieve.
When adding garlic, keep an eye on it as it can burn quickly. You want it to be fragrant, not browned, which usually takes about 30 seconds. Adjust the heat if necessary to prevent any burning. After stirring in the carrots and celery, consider sampling a small piece after about 5 minutes. They should be slightly softened but still have a bit of crunch for texture.
Balancing Flavors and Textures
As you incorporate the cubed chicken into the pot, you’re not just adding protein; you’re also creating a savory base for the soup. It’s important to cook the chicken until it begins to brown slightly, around 5 minutes, which adds complexity. If the chicken is cooked too quickly on high heat, it might become rubbery—aim for a medium heat to develop that desirable golden color.
Once you add the chicken broth, give it a good stir to deglaze the bottom of the pot, scraping up any browned bits for extra flavor. The herbs, thyme and oregano, play an essential role too, infusing the soup with warm, aromatic notes that will shine through the broader vegetable flavors. When this mixture comes to a boil, keep an eye on the pot; foam may form on the surface that can be skimmed off for a clearer broth.
Ingredients
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 pound boneless, skinless chicken breast, cubed
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach or kale
Instructions
Instructions
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until it becomes translucent. Stir in the garlic, carrots, and celery, cooking for another 5 minutes until slightly softened.
Add Chicken and Broth
Add the cubed chicken breast to the pot and cook for 5 minutes until it starts to brown. Pour in the chicken broth, then add the bell pepper, zucchini, thyme, and oregano. Bring the mixture to a boil.
Simmer and Finish
Reduce heat and let the soup simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender. Stir in the spinach or kale just before serving, allowing it to wilt into the soup.
Pro Tips
- For extra flavor, consider adding a splash of lemon juice just before serving. It brightens the dish beautifully. You can also incorporate your favorite grains like quinoa or barley for a heartier version.
Substitutions and Variations
This soup is incredibly versatile, so feel free to swap in your favorite vegetables or whatever you have on hand. For instance, green beans, peas, or corn can add a nice pop of color and sweetness. Alternatively, if you're looking for a heartier version, substitute quinoa or barley for added texture. Remember to adjust cooking times accordingly, as these grains will require different lengths to cook through.
If you're looking to make this dish even lighter, consider using boneless, skinless chicken thighs instead of breasts for a richer flavor. For a vegetarian option, omitting the chicken and replacing the broth with vegetable broth preserves the dish's heartiness, while chickpeas or lentils can add protein and a different texture.
Make-Ahead and Storage Tips
One of the great things about this soup is that it keeps well! You can prepare a large batch on the weekend and store it in airtight containers in the refrigerator for up to 4 days. Just be sure to let it cool completely before refrigerating to prevent condensation that could lead to soggy vegetables.
For longer storage, this soup freezes beautifully. Portion it into freezer-safe bags or containers after it has cooled down, and it will keep for up to 3 months. When you're ready to enjoy it, thaw it overnight in the fridge, then reheat on the stove over low heat, adding a splash of water or broth if it seems too thick.
Questions About Recipes
→ Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a great time-saver and still provide excellent nutrition. Just add them during the last 10-15 minutes of cooking.
→ How long can I store leftovers?
The soup can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months.
→ Is it possible to make this soup in a slow cooker?
Yes! Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
→ Can I make it vegetarian?
Definitely! Substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.
Healthy Chicken Vegetable Soup
I absolutely love making this Healthy Chicken Vegetable Soup during the colder months. It’s comforting, nutritious, and packed with flavor. Whenever I feel under the weather or want something light yet satisfying, this soup is my go-to. The combination of tender chicken, vibrant vegetables, and aromatic herbs makes it a nourishing meal for the soul. Plus, I love how easy it is to prepare; you can whip it up on a busy weeknight and enjoy leftovers for days!
Created by: Adele Summers
Recipe Type: Light & Fresh Table
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 pound boneless, skinless chicken breast, cubed
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach or kale
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until it becomes translucent. Stir in the garlic, carrots, and celery, cooking for another 5 minutes until slightly softened.
Add the cubed chicken breast to the pot and cook for 5 minutes until it starts to brown. Pour in the chicken broth, then add the bell pepper, zucchini, thyme, and oregano. Bring the mixture to a boil.
Reduce heat and let the soup simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender. Stir in the spinach or kale just before serving, allowing it to wilt into the soup.
Extra Tips
- For extra flavor, consider adding a splash of lemon juice just before serving. It brightens the dish beautifully. You can also incorporate your favorite grains like quinoa or barley for a heartier version.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 65mg
- Sodium: 570mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 25g