Healthy chicken vegetable soup is the bowl to reach for when you want something light, nourishing and filling at the same time. Lean chicken breast provides protein, and a rainbow of vegetables, zucchini, green beans, carrots, corn, tomatoes and spinach, fill the pot with color, fiber and vitamins.
A balanced meal in a bowl
This soup has everything a balanced meal needs: lean protein from the chicken, fiber and vitamins from the vegetables, and very little fat. Each serving has about 190 calories and more than 20 grams of protein.
Lots of vegetables
The more colorful the pot, the more nutrients it contains. Feel free to add bell peppers, mushrooms, cauliflower, peas or sweet potatoes. This recipe is a great way to use up vegetables before they spoil.
Add vegetables in stages
Carrots and celery cook first, then quicker vegetables like zucchini and green beans, and finally spinach, which needs only a minute or two. This keeps every vegetable tender but not mushy.
Flavor without heavy ingredients
Softening the vegetables in olive oil, toasting the herbs and spices, and finishing with lemon juice give the soup plenty of flavor without cream or butter. Smoked paprika adds a subtle depth.
Low-sodium broth
Using low-sodium broth keeps the salt in check and lets you season to taste. Many boxed broths contain a lot of salt, so taste before adding more.
Keep the chicken juicy
Simmer the chicken gently and remove it as soon as it is cooked. Shredding it and adding it back at the end keeps it tender.
Make it heartier
For a more filling soup, add a can of white beans, a cup of cooked quinoa or brown rice, or small whole-wheat pasta.
Good for meal prep
This soup is perfect for weekly lunches. Divide it into containers, and it will keep in the fridge for four days.
Freezer friendly
Freeze portions for up to 3 months. Zucchini may soften slightly after freezing, but the flavor stays great.
Is it good for weight loss?
Broth-based soups full of vegetables are filling and low in calories, which can help with weight management. A bowl before dinner may help you eat less overall.
Serving ideas
Serve with whole-grain bread or a side salad. For more light bowls, try our zucchini soup or chicken and rice soup.
Kid-friendly tips
Cut the vegetables small and stir in a handful of small pasta shapes. Kids often enjoy picking out their favorite colors.
Herbs that brighten
Fresh parsley, basil or dill stirred in at the end make the soup taste garden-fresh. In winter, a teaspoon of dried herbs added with the broth works well too. A squeeze of lemon or a splash of red wine vinegar just before serving brings all the flavors to life.
A soup for any season
In summer use fresh zucchini, green beans and corn; in winter switch to frozen vegetables, kale and canned tomatoes. The recipe adapts to whatever is in season.
Protein boost
Stir a spoonful of pesto or grated Parmesan into each bowl for extra flavor.
Choosing a good pot
A heavy 6-quart pot or Dutch oven holds all the vegetables comfortably and heats evenly, so nothing scorches on the bottom and the vegetables cook at the same pace. A wide pot also makes stirring easier.
Frequently asked questions
Will frozen vegetables work in this soup?
Yes. Add a bag of frozen mixed vegetables for the last 8 minutes.
Can I use chicken thighs?
Yes. They are a little richer but stay very juicy.
How do I add more flavor?
Add a Parmesan rind, more herbs or a splash of soy sauce for depth.
