chicken vegetable soup healthy recipes franks red hot Chicken Vegetable Soup Healthy Recipes With Franks Red Hot

When it comes to comfort food that also fuels your body with wholesome nutrients, nothing beats a warm bowl of chicken vegetable soup. This recipe takes the classic favorite up a notch by incorporating the zesty kick of Frank’s Red Hot sauce, adding a delightful spicy twist that wakes up your taste buds while keeping the soup light and healthy.

Packed with lean chicken breast, an array of fresh vegetables, and a flavorful broth, this soup is perfect for cozy nights, post-workout recovery, or anytime you want a nourishing meal in a bowl.

Whether you’re looking for a low-calorie, high-protein option or a way to sneak more veggies into your diet, this soup hits the mark. Plus, the addition of Frank’s Red Hot offers a metabolism-boosting benefit with its capsaicin content.

It’s easy to make, budget-friendly, and customizable to your preferences. If you love hearty soups that don’t weigh you down, this recipe is your new go-to!

Why You’ll Love This Recipe

This chicken vegetable soup with Frank’s Red Hot is a perfect balance of nutrition and flavor. Here’s why it stands out:

• Healthy and wholesome: Loaded with lean protein and vibrant vegetables, it supports your wellness goals without sacrificing taste.
• Spicy and comforting: The Frank’s Red Hot sauce adds a subtle heat that enhances the broth without overpowering it.
• Easy to prepare: Simple ingredients and straightforward steps make this soup beginner-friendly and quick.
• Versatile: Swap veggies or add grains like quinoa or barley for extra texture and nutrition.
• Great for meal prep: This soup stores well and tastes even better the next day!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and chopped
• 2 boneless, skinless chicken breasts, diced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 2 tablespoons Frank’s Red Hot sauce (adjust to taste)
• 1 cup fresh spinach (optional)
• Fresh parsley, chopped for garnish

Equipment

• Large stockpot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Ladle for serving
• Bowls for serving

Instructions

1. Heat olive oil in a large stockpot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.
3. Stir in the carrots, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the diced chicken breasts to the pot. Cook for 5 minutes, stirring frequently, until the chicken is lightly browned on all sides but not fully cooked through.
5. Pour in the chicken broth, then add zucchini, green beans, dried thyme, oregano, salt, and black pepper. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Stir in Frank’s Red Hot sauce and fresh spinach (if using). Cook for an additional 2-3 minutes until the spinach wilts and flavors meld.
8. Taste and adjust seasoning, adding more salt, pepper, or hot sauce as desired.
9. Remove from heat, ladle into bowls, and garnish with chopped fresh parsley before serving.

Tips & Variations

“For an extra boost of nutrients, consider adding grains like quinoa or barley in step 5. They’ll cook in the broth and give your soup more body.”

• Vegetarian option: Replace chicken with chickpeas or tofu and use vegetable broth instead.
• Mild version: Reduce Frank’s Red Hot sauce to 1 tablespoon or omit for a gentler flavor.
• Make it creamier: Stir in a splash of coconut milk or Greek yogurt just before serving.
• Freeze leftovers: This soup freezes well. Cool completely before transferring to airtight containers.
• Add fresh herbs: Try fresh thyme or basil for a bright herbal note.

Nutrition Facts

Serving Suggestions

This chicken vegetable soup with a spicy kick pairs wonderfully with a variety of sides and toppings:

• Serve with a slice of crusty whole grain bread or a warm garlic naan for dipping.
• Top with a dollop of Greek yogurt or sour cream to cool the heat if desired.
• Enjoy alongside a simple green salad dressed with lemon vinaigrette for a light meal.
• Sprinkle with shredded cheese or chopped green onions for extra texture and flavor.

Conclusion

Whether you’re battling a chilly evening or simply craving a nutritious, flavorful meal, this chicken vegetable soup with Frank’s Red Hot is a winner. It combines the best of both worlds—health and taste—offering a fulfilling bowl that’s packed with protein, fiber, and a lively spicy note.

The ease of preparation and customizable nature of this recipe make it a staple to keep in your weekly meal rotation. Plus, the versatility means you can easily adapt it to suit whatever fresh veggies or pantry staples you have on hand.

For even more healthy and delicious ideas, check out these fantastic recipes like A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

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