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
Scale
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.
