Description
This Chicken and Vegetable Soup is a light, nutritious, and satisfying meal packed with lean chicken breast and a medley of fresh vegetables simmered in a flavorful low-sodium broth. Its low-calorie profile and high protein content make it an ideal healthy lunch or dinner option that supports weight loss and wellness.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp dried parsley
- Salt and black pepper to taste
Vegetables
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 2 tbsp fresh parsley, chopped (for garnish)
Protein
- 2 cups cooked chicken breast, shredded
Instructions
- Heat the olive oil: Place a large soup pot over medium heat and add 1 tablespoon of olive oil, allowing it to warm evenly.
- Sauté the aromatics and base vegetables: Add the diced onion, sliced carrots, and celery to the pot. Cook for 5 minutes while stirring occasionally, until the vegetables soften and onions become translucent.
- Add garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Incorporate the rest of the vegetables: Add the diced zucchini and chopped green beans to the pot and mix well with the aromatics.
- Add broth and seasonings: Pour in 6 cups of low-sodium chicken broth, then sprinkle in the dried thyme and dried parsley. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a rolling boil, then reduce heat to low and let simmer uncovered for 20 minutes, allowing flavors to meld and vegetables to tenderize.
- Add cooked chicken: Stir in the shredded cooked chicken breast and cook for an additional 5 minutes until the chicken is heated through.
- Season to taste: Add salt and freshly ground black pepper according to your preference and stir well.
- Garnish and serve: Remove from heat, sprinkle the freshly chopped parsley on top for a burst of color and flavor, and serve the soup hot.
Notes
- Using pre-cooked rotisserie chicken can save time and add flavor.
- For extra nutrients, add a handful of spinach or kale during the last few minutes of simmering.
- Leftover soup can be refrigerated in an airtight container for up to 4 days.
- This soup freezes well for up to 2 months; thaw in refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
