Description
This Chicken and Vegetable Soup is a light, nutritious, and satisfying meal packed with lean chicken, colorful vegetables, and a flavorful broth. Perfect for a healthy lunch or dinner without excess calories, it combines fresh produce with shredded chicken breast in a low-sodium base to deliver a wholesome, low-calorie, and easy-to-make soup.
Ingredients
Vegetables
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
Protein and Broth
- 2 cups cooked chicken breast, shredded
- 6 cups low-sodium chicken broth
Seasonings and Oils
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried parsley
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil: Warm 1 tablespoon of olive oil in a large soup pot over medium heat to prepare for sautéing the vegetables.
- Sauté aromatic vegetables: Add diced onion, sliced carrots, and sliced celery to the pot and cook for about 5 minutes until they become softened and fragrant, forming the base of your soup.
- Add garlic: Mix in the minced garlic and cook for an additional 30 seconds to release its aromatic flavors without burning.
- Add remaining vegetables: Stir in the diced zucchini and chopped green beans, combining them with the sautéed vegetables harmoniously.
- Pour in broth and season: Add 6 cups of low-sodium chicken broth along with dried thyme and dried parsley. Stir to blend the flavors evenly before heating.
- Simmer the soup: Bring the soup mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow the vegetables to cook through and flavors to develop.
- Add shredded chicken: Incorporate the shredded cooked chicken breast into the soup and continue cooking for 5 more minutes until the chicken is heated through.
- Season to taste: Adjust the soup’s flavor by adding salt and black pepper as needed based on your preference.
- Garnish and serve: Sprinkle fresh chopped parsley over the soup before serving it hot, providing a fresh and vibrant finish.
Notes
- Use rotisserie chicken for a quick and convenient protein option.
- Add spinach or kale in the last few minutes of cooking to boost the nutritional content.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
