Nothing quite beats the comfort of a warm bowl of chicken and vegetable soup, especially when it’s packed with wholesome ingredients and bursting with flavors. Whether you’re looking to nourish your body during chilly days or simply craving a light yet satisfying meal, this healthy chicken and vegetable soup recipe hits the mark perfectly.
It’s easy to prepare, budget-friendly, and designed to keep you feeling energized without any heaviness.
With fresh vegetables, lean chicken, and aromatic herbs, this soup delivers a balanced blend of protein, vitamins, and minerals. Plus, it’s incredibly versatile — perfect for meal prep or a quick weeknight dinner.
Let’s dive into this nourishing recipe that will soon become a staple in your kitchen, alongside other favorites like our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Veg Maharashtrian Recipes: Easy & Delicious Meals.
Why You’ll Love This Recipe
This healthy chicken and vegetable soup is a true crowd-pleaser for many reasons. First, it’s nutrient-dense yet low in calories, making it perfect for anyone looking to maintain a balanced diet.
The combination of fresh carrots, celery, zucchini, and spinach offers a colorful mix of antioxidants and fiber.
Secondly, the recipe is incredibly flexible. You can swap out or add vegetables based on what’s in season or what you have on hand.
The lean chicken breast provides a great source of protein without excess fat, and simmering it gently in a savory broth brings out wonderful depth of flavor.
Lastly, this soup is simple to prepare, requiring minimal chopping and only one pot — ideal for busy cooks who want a hearty homemade meal without the fuss.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 (about 1 lb / 450g) | Cut into bite-sized pieces |
| Carrots | 3 medium | Chopped |
| Celery stalks | 3 | Chopped |
| Zucchini | 1 medium | Diced |
| Fresh spinach | 2 cups | Roughly chopped |
| Yellow onion | 1 medium | Finely diced |
| Garlic cloves | 3 | Minced |
| Low-sodium chicken broth | 6 cups (1.5 liters) | Homemade or store-bought |
| Olive oil | 1 tablespoon | For sautéing |
| Dried thyme | 1 teaspoon | Or 1 tablespoon fresh thyme leaves |
| Bay leaf | 1 | Optional, for extra flavor |
| Salt and black pepper | To taste | Adjust at the end |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Ladle for serving
- Optional: Immersion blender (for a creamier soup texture)
Instructions
- Prepare the ingredients: Rinse and chop all vegetables as described above. Cut the chicken breasts into bite-sized pieces and set aside.
- Sauté aromatics: Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add vegetables: Toss in the chopped carrots and celery. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
- Cook chicken: Add the chicken pieces to the pot and stir to combine. Cook for about 4-5 minutes until the chicken starts to turn white on the outside but is not fully cooked through.
- Add broth and seasonings: Pour in the chicken broth, then add the dried thyme and bay leaf. Increase heat to high and bring the soup to a boil.
- Simmer the soup: Reduce heat to low, cover the pot, and let it simmer gently for 20 minutes, allowing flavors to meld and chicken to cook completely.
- Add remaining vegetables: Stir in the diced zucchini and fresh spinach. Simmer uncovered for another 5 minutes until the zucchini is tender and spinach is wilted.
- Season and finish: Remove the bay leaf. Taste the soup and season with salt and freshly ground black pepper as needed.
- Serve hot: Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy immediately with your favorite whole grain bread or a light salad.
Tips & Variations
“For a gluten-free option, serve this soup alongside a fresh green salad or gluten-free crackers to keep the meal light and nutritious.”
Make it heartier: Add cooked quinoa, barley, or whole wheat pasta in the last 10 minutes of cooking for an extra filling meal.
Vegetarian swap: Replace chicken with firm tofu or chickpeas for a plant-based alternative. Use vegetable broth instead of chicken broth.
Boost flavor: Try adding a teaspoon of smoked paprika or a splash of lemon juice to brighten the soup just before serving.
Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Just thaw and reheat gently on the stove.
Nutrition Facts
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | 180 kcal |
| Protein | 24 g |
| Fat | 4 g |
| Carbohydrates | 11 g |
| Fiber | 3 g |
| Sodium | 450 mg* |
| Vitamin A | 120% DV |
| Vitamin C | 30% DV |
| Iron | 10% DV |
*Sodium content may vary depending on broth choice.
Serving Suggestions
This soup pairs wonderfully with a slice of crusty whole grain bread or a light mixed green salad, making for a balanced and wholesome meal. For a Mediterranean twist, try serving it with a side of warm pita bread and a dollop of hummus.
If you’re looking for more hearty soup ideas, consider checking out our High Protein Vegan Soup Recipes for Healthy Meals or experimenting with the flavors in our Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal.
Conclusion
Healthy chicken and vegetable soup is more than just comfort food — it’s a nourishing, easy-to-make meal that supports your wellness goals without sacrificing flavor. This recipe invites you to enjoy fresh, wholesome ingredients simmered together into a delicious, protein-packed broth that warms you from the inside out.
Whether you’re battling a cold, meal prepping for the week, or simply craving something wholesome and satisfying, this soup delivers every time. Plus, with its adaptable nature, you can personalize it to fit your taste and dietary needs.
Don’t forget to explore other healthy recipes like the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to complement your wholesome meals.
So, grab your pot and some fresh ingredients — this nourishing chicken and vegetable soup is ready to become your new favorite go-to recipe!
📖 Recipe Card: Healthy Chicken and Vegetable Soup
Description: A nutritious and comforting chicken soup loaded with fresh vegetables. Perfect for a light meal or to boost your immune system.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add carrots, celery, zucchini, and green beans; cook 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Stir in cooked chicken, thyme, salt, and pepper; simmer 10 minutes.
- Garnish with fresh parsley before serving.
Nutrition: Calories: 180 kcal | Protein: 20 g | Fat: 5 g | Carbs: 12 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Healthy Chicken and Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A nutritious and comforting chicken soup loaded with fresh vegetables. Perfect for a light meal or to boost your immune system.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 medium onion, chopped”, “2 garlic cloves, minced”, “3 medium carrots, sliced”, “2 celery stalks, sliced”, “1 zucchini, diced”, “1 cup green beans, trimmed and cut”, “6 cups low-sodium chicken broth”, “2 cups cooked chicken breast, shredded”, “1 tsp dried thyme”, “1/2 tsp black pepper”, “Salt to taste”, “1/4 cup fresh parsley, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, zucchini, and green beans; cook 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in chicken broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 20 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in cooked chicken, thyme, salt, and pepper; simmer 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “20 g”, “fatContent”: “5 g”, “carbohydrateContent”: “12 g”}}
