If you are looking for a nourishing dish that is both light and bursting with flavor, this Healthy Low-Calorie Chicken and Vegetable Soup Recipe is exactly what you need. It brings together tender shredded chicken and a colorful mix of fresh vegetables, simmered in a savory broth that comforts without weighing you down. Perfect for those mindful days when you want something wholesome yet satisfying, this soup is a delightful way to stay on track with your health goals while enjoying every spoonful.

Ingredients You’ll Need

A top-down image shows nine separate glass bowls and one white tray arranged neatly on a white marbled surface. At the top left, a large glass bowl holds light yellow liquid broth. To the right, three smaller clear glass bowls contain light green chopped celery, white diced onions, and bright red diced tomatoes with juice. Below, a medium glass bowl is full of fresh green spinach leaves. To its right, a small white spoon-shaped bowl holds minced light yellow garlic. Next to that is a white tray holding two raw pale pink chicken pieces. Below, three clear glass bowls contain sliced orange carrots, thick green beans, and sliced green zucchini with light cream insides. The image is bright and clean, focused on fresh ingredients in simple bowls photo taken with an iphone --ar 4:5 --v 7

This Healthy Low-Calorie Chicken and Vegetable Soup Recipe shines because of its simple but carefully chosen ingredients. Each one plays a special role, adding layers of taste, texture, and color that make every bite exciting yet balanced.

Olive oil: A tablespoon gives just the right amount of heart-healthy fat to gently sauté the veggies without overpowering flavors.
Small onion, chopped: Provides a sweet, aromatic foundation that enriches the soup’s broth.
Carrots, sliced: Add a natural sweetness and a bright orange pop of color, plus a satisfying crunch when slightly cooked.
Celery stalks, sliced: Offers a subtle earthy flavor and a fresh, crisp texture that balances the softness of other veggies.
Garlic cloves, minced: Infuses a warm, savory depth that wakes up the palate with every spoonful.
Low-sodium chicken broth: At 6 cups, it acts as the soup’s soul, giving a rich yet clean base that allows the other flavors to shine.
Cooked, skinless chicken breast, shredded: The lean protein that turns this soup into a hearty meal without adding extra calories.
Zucchini, diced: Brings a mild sweetness and tender bite, helping to bulk up the vegetable content deliciously.
Green beans, chopped: Offers a fresh snap and vibrant green color that makes the soup feel lively and wholesome.
Dried thyme: A teaspoon adds an herbal hint that ties all the ingredients together with a subtle complexity.
Salt and black pepper: Essential for seasoning to taste, keeping the soup balanced and flavorful.
Optional fresh parsley: A bright garnish that adds a touch of freshness and visual appeal.

How to Make Healthy Low-Calorie Chicken and Vegetable Soup Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in the onion, carrots, and celery and sauté them until they soften, about 5 to 6 minutes. This step builds the flavorful foundation of the soup by unlocking the sweetness and aromas from these humble veggies.

Step 2: Add Garlic

Next, stir in the minced garlic and cook for just 30 seconds. Don’t let it brown—this quick step releases a lovely fragrant depth that will infuse the broth beautifully.

Step 3: Pour in the Chicken Broth

Pour the 6 cups of low-sodium chicken broth into the pot and bring everything up to a gentle boil. This is where the flavors start to meld and the soup begins to take shape.

Step 4: Add Chicken and Vegetables

Once boiling, add your shredded chicken, diced zucchini, chopped green beans, and dried thyme. These ingredients give substance and variety, turning the soup into a wholesome, satisfying meal.

Step 5: Simmer and Season

Lower the heat to a simmer and let the soup cook for 15 to 20 minutes, or until all the vegetables are tender. Taste and season lightly with salt and black pepper—it’s important not to overdo it to keep the dish light and healthy.

How to Serve Healthy Low-Calorie Chicken and Vegetable Soup Recipe

Healthy Low-Calorie Chicken and Vegetable Soup Recipe - Recipe Image

Garnishes

Adding a sprinkle of fresh parsley not only brightens the dish visually but also adds a fresh, slightly peppery note that livens up every bite. Feel free to get creative with other herbs like basil or chives for a twist.

Side Dishes

This soup pairs perfectly with crusty whole-grain bread or a light green salad tossed with lemon vinaigrette. These sides maintain the meal’s wholesome nature while adding texture and extra nutrition.

Creative Ways to Present

For a fun presentation, serve the soup in rustic bread bowls that soak up the broth or in glass mugs for an inviting, cozy feel. You can also add a dollop of Greek yogurt on top for creaminess without many calories.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover soup into airtight containers and refrigerate. It stays fresh and tasty for up to four days, making it a fantastic option for grab-and-go healthy lunches.

Freezing

This Healthy Low-Calorie Chicken and Vegetable Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some room for expansion, then freeze for up to three months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat your soup gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid boiling as it can toughen the chicken and mush the veggies. Alternatively, use a microwave on medium power in short bursts, stirring in between.

FAQs

Can I use other vegetables in this soup?

Absolutely! This Healthy Low-Calorie Chicken and Vegetable Soup Recipe is versatile. Feel free to add leafy greens like spinach or kale in the final minutes of cooking for an extra nutrient boost, or swap in peas, corn, or bell peppers to suit your tastes.

Is it okay to use rotisserie chicken?

Yes, using rotisserie chicken breast is a great shortcut. Just be sure to remove the skin and shred only the lean meat to keep the soup low in calories and fat while enjoying that rich roasted chicken flavor.

How can I make this soup spicier?

If you love a little heat, add a pinch of crushed red pepper flakes alongside the thyme or a dash of hot sauce when serving. These small additions amp up the flavor without adding calories.

Can I prepare this soup in a slow cooker?

Definitely! Simply add all ingredients except delicate veggies like zucchini near the end of cooking to avoid overcooking. Slow cooking allows flavors to meld beautifully and is perfect for busy days.

Is this soup suitable for meal prepping?

Yes, this Healthy Low-Calorie Chicken and Vegetable Soup Recipe is an excellent meal prep option. It keeps well refrigerated or frozen, making it easy to portion out for lunches or dinners throughout the week.

Final Thoughts

This Healthy Low-Calorie Chicken and Vegetable Soup Recipe is a gem to have in your culinary repertoire. It’s comforting yet light, nourishing yet full of vibrant flavors that make eating healthy feel like a genuine treat. Give this recipe a try—you might just find it becomes your go-to soup for busy days or cozy evenings.