If you’re looking for a comforting bowl that is as nourishing as it is flavorful, this Healthy Chicken Vegetable Soup Recipe is an absolute winner. Bursting with vibrant vegetables, tender chicken, and a fragrant blend of herbs and spices, every spoonful feels like a warm hug. It’s a brilliant way to enjoy a hearty meal that’s packed with nutrients yet light enough to leave you feeling energized. Whether you’re cozying up on a chilly evening or needing a simple weeknight dinner, this soup checks all the boxes with its satisfying taste and wholesome goodness.
Ingredients You’ll Need
Gathering your ingredients is simple, and each one plays an essential role in crafting a deliciously balanced soup. Fresh vegetables bring crunch and color, chicken provides rich protein, and herbs alongside stock build the deep, comforting flavor base you crave.
- 1½ tablespoons olive or avocado oil (extra virgin): Adds a healthy fat that gently sautés your aromatics to release their flavor.
- ½ white or yellow onion, diced: Offers a subtle sweetness and depth that forms the soup’s savory foundation.
- 3 celery ribs, diced (about 1 cup): Provides a crisp texture and a refreshing, slightly peppery note.
- 1 tablespoon garlic, minced: Infuses the soup with warmth and aromatic richness.
- 10 ounces frozen mixed vegetables (carrot, green bean, and corn mix): Ensures a colorful medley with varying textures and natural sweetness.
- ½ medium cabbage, chopped (about 4 cups): Adds hearty bulk and a gentle earthiness that complements the broth.
- 15 ounces canned diced tomatoes (preferably fire roasted): Bring tanginess and a smoky depth for extra complexity.
- 2 teaspoons Italian seasoning blend: Layers in herbaceous notes like oregano, basil, and thyme.
- 2 teaspoons salt: Enhances all those vibrant flavors so nothing tastes flat.
- 1 teaspoon black pepper: Adds just the right amount of warmth and subtle kick.
- 8 cups chicken stock or broth: The soul of the soup, it carries every ingredient together with rich, savory goodness.
- 1½ pounds chicken breasts or thighs (boneless and skinless): Cooked until tender, they provide protein and a silky texture.
How to Make Healthy Chicken Vegetable Soup Recipe
Step 1: Sauté Aromatics
Start by heating the olive or avocado oil in a large pot over medium heat. Toss in the diced onion, celery, and minced garlic, letting them soften gently. This step is crucial because it unlocks the base flavors that will elevate your soup from ordinary to extraordinary. Wait until the onions are translucent and fragrant, which usually takes about 5 minutes.
Step 2: Add Vegetables and Seasonings
Next, stir in the frozen mixed vegetables and chopped cabbage, followed by the canned diced tomatoes with their juices. Sprinkle in the Italian seasoning, salt, and black pepper. Mixing these ingredients early allows the vegetables to meld with the herbs, releasing a wonderful medley of flavors that make the soup truly satisfying.
Step 3: Pour in the Broth and Add Chicken
Pour the chicken stock into the pot, bringing everything to a gentle simmer. Carefully add the chicken breasts or thighs, ensuring they’re fully submerged. This liquid-to-solid balance is what makes this Healthy Chicken Vegetable Soup Recipe wholesome and hearty. Let the mixture gently simmer for about 15 minutes, or until the chicken is cooked through and tender.
Step 4: Shred the Chicken and Final Simmer
Remove the chicken pieces and shred them using two forks before returning the shredded meat back into the soup. Give the pot a good stir, and let it simmer for a few more minutes to marry all the flavors together. This step guarantees that every bite is infused with the rich chicken essence, blending perfectly with the veggies and broth.
How to Serve Healthy Chicken Vegetable Soup Recipe
Garnishes
Adding fresh garnishes elevates your soup experience. Try sprinkling some chopped fresh parsley or basil for a burst of herbal brightness. A squeeze of lemon juice or a dash of grated Parmesan cheese can also enhance the flavors beautifully, making each spoonful even more delightful.
Side Dishes
Serving this soup alongside crusty whole-grain bread or a light salad balances out the meal nicely. The bread is perfect for soaking up the flavorful broth, while a crisp salad adds a refreshing contrast that brightens the whole dining experience.
Creative Ways to Present
For a fun twist, ladle the soup into individual bread bowls, turning your meal into an inviting centerpiece. You could also garnish it with homemade croutons or a dollop of Greek yogurt for creaminess. Presentation matters, and these little touches make your Healthy Chicken Vegetable Soup Recipe feel special and inviting.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and prevent the vegetables from becoming too soft. Proper storage ensures you can enjoy the vibrant flavors later without any loss in quality.
Freezing
If you want to save some for longer, this soup freezes beautifully. Make sure to cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. When frozen, your Healthy Chicken Vegetable Soup Recipe can last up to 3 months, ready to thaw and warm up on those busy days.
Reheating
For reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Avoid boiling vigorously to maintain the tender texture of the vegetables and chicken. You can also reheat individual portions in the microwave, stirring halfway through for even warmth.
FAQs
Can I use different vegetables in this soup?
Absolutely! This Healthy Chicken Vegetable Soup Recipe is versatile. Feel free to swap in vegetables you love or have on hand like zucchini, spinach, or bell peppers. Just keep in mind cooking times might vary slightly depending on the veggies you choose.
Is it better to use chicken breasts or thighs?
Both work well! Chicken breasts are leaner and cook quickly, while thighs provide more rich flavor and stay moist. Choose based on your preference or what you have available—either will make a deliciously satisfying soup.
Can I make this soup vegetarian?
Yes! Substitute the chicken stock with vegetable broth and omit the chicken or add plant-based protein alternatives like chickpeas or tofu. The combination of vegetables and flavorful broth ensures it remains hearty and tasty.
How can I make this soup spicier?
To give your soup a kick, add a pinch of red pepper flakes or a dash of hot sauce during the cooking process. You can also include diced jalapeños with the aromatics for an upfront heat that balances the soup’s comforting flavors.
What if I want a thicker soup?
If you prefer a thicker consistency, stir in some cooked quinoa, rice, or small pasta towards the end of cooking. Alternatively, mash a few cooked vegetables in the pot to naturally thicken the broth without affecting the clean flavors.
Final Thoughts
Trying out this Healthy Chicken Vegetable Soup Recipe is like inviting a bowl of warmth and goodness into your home. It’s straightforward to make, packed with nutritious ingredients, and so satisfying on so many levels. I can’t wait for you to enjoy this recipe as much as I do, whether as a nourishing weeknight meal or a comforting remedy any time you need a wholesome boost.
Print
Healthy Chicken Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A nourishing and flavorful Healthy Chicken Vegetable Soup that combines lean chicken, fresh vegetables, and savory herbs in a comforting broth. This quick and easy recipe is perfect for a wholesome meal that can be prepared in just 30 minutes, making it ideal for busy weeknights or meal prepping.
Ingredients
Oil & Aromatics
- 1½ tablespoons extra virgin olive oil or avocado oil
- ½ white or yellow onion, diced
- 3 celery ribs, diced (about 1 cup)
- 1 tablespoon garlic, minced
Vegetables
- 10 ounces frozen mixed vegetables (carrot, green bean, and corn mix)
- ½ medium cabbage, chopped (about 4 cups)
- 15 ounces canned diced tomatoes, preferably fire roasted
Seasonings & Broth
- 2 teaspoons Italian seasoning blend
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 cups chicken stock or broth
Protein
- 1½ pounds boneless, skinless chicken breasts or thighs
Instructions
- Heat the oil: In a large pot or Dutch oven over medium heat, add the olive or avocado oil and allow it to warm up for about 1 minute.
- Sauté aromatics: Add the diced onion and celery to the pot and sauté for about 4-5 minutes until they soften and become translucent. Stir frequently to avoid browning.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Add vegetables and seasonings: Stir in the frozen mixed vegetables, chopped cabbage, and canned diced tomatoes along with their juices. Add the Italian seasoning, salt, and black pepper to the pot and mix well to combine all ingredients.
- Add broth and chicken: Pour in the chicken stock or broth, then add the boneless, skinless chicken breasts or thighs. Bring the soup to a boil over high heat.
- Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for about 15-20 minutes, or until the chicken is cooked through and vegetables are tender. Make sure the internal temperature of the chicken reaches at least 165°F (74°C).
- Shred or chop chicken: Remove the chicken pieces from the pot, shred or chop them into bite-sized pieces using two forks or a knife, then return the chicken to the soup and stir.
- Final taste and serve: Taste the soup and adjust seasoning with extra salt or pepper if needed. Serve hot with optional garnishes such as fresh parsley or a squeeze of lemon juice for added brightness.
Notes
- Use either chicken breasts or thighs based on preference; thighs provide more moisture and flavor.
- Fire-roasted diced tomatoes add a smoky depth but regular diced tomatoes work well too.
- For a thicker soup, you can add some cooked rice or small pasta towards the end of cooking.
- Leftovers keep well refrigerated for up to 3 days and also freeze beautifully for up to 3 months.
- Feel free to swap chicken broth for vegetable broth to make it lighter or use homemade stock for best flavor.
