Healthy Chicken Vegetable Soup

Name: Healthy Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini, diced; 1 bell pepper, diced; 4 cups low-sodium chicken broth; 2 cups cooked chicken, shredded; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup spinach leaves

Highlighted under: Nutritious Favorites

When I think of comfort food, nothing warms my soul quite like a bowl of Healthy Chicken Vegetable Soup. This recipe has become a staple in my home, especially during the colder months. Packed with nutritious vegetables and tender chicken, it's not just delicious, but also a heart-healthy choice. I love that I can make a big batch and enjoy it for lunches throughout the week. The combination of fresh ingredients brings vibrant flavors that nourish both the body and mind, making each spoonful truly satisfying.

Created by

Margaret Hill

Last updated on 2026-02-24T00:33:40.559Z

I remember the first time I made this Healthy Chicken Vegetable Soup. I had leftover rotisserie chicken and wanted to make something wholesome but quick. As it simmered, the scents of garlic and thyme filled the kitchen, reminding me of the homey meals my mother used to make. It felt like a warm hug in a bowl.

Over the years, I've tweaked the recipe to include seasonal vegetables, making it a versatile go-to meal. A tip I always share is to add a splash of lemon juice right before serving; it brightens the flavors beautifully and makes the soup even more refreshing!

Why You Will Love This Recipe
A healthy twist on traditional comfort food
Packed with colorful vegetables and lean protein
Easy to prepare and perfect for meal prep

Ingredient Insights

The combination of fresh vegetables in this soup not only adds color but also contributes essential vitamins and minerals. For instance, carrots and bell peppers are rich in vitamin A, which supports eye health. When selecting your produce, opt for vibrant, firm vegetables to ensure maximum freshness. If you're missing an ingredient, such as zucchini, you can easily substitute it with green beans or yellow squash, which will play well with the flavors of the broth.

One of the star elements of this recipe is that shredded chicken. Using pre-cooked chicken saves time, but I recommend using roasted chicken for added depth of flavor. If you prefer to cook raw chicken instead, poach it directly in the broth before adding other ingredients. This method infuses the soup with extra chicken flavor, creating a richer and heartier meal.

Cooking Technique Tips

When sautéing the vegetables at the start, keep an eye on the heat level. You want them to be softened but not browned, which could alter the soup's color and taste. Stir them occasionally for even cooking until they turn glossy and fragrant. This technique layers flavor into your base, resulting in a more aromatic soup.

Be mindful of the simmering process. The goal is to cook the soup gently after it reaches a boil; too high of a heat can break down the vegetables too much, leading to a mushy texture. I usually let it simmer on low for about 20 minutes, and that's the sweet spot for achieving tender yet intact veggies.

Ingredients

For the Soup

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 bell pepper, diced
4 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
Salt and pepper to taste
1 cup spinach leaves

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 2 minutes. Stir in the carrots and celery, and sauté for another 5 minutes.

Add Remaining Ingredients

Add the diced zucchini and bell pepper to the pot, followed by the chicken broth, shredded chicken, dried thyme, and season with salt and pepper. Bring to a boil.

Simmer and Serve

Once boiling, reduce the heat to low and let it simmer for 20 minutes. Just before serving, stir in the fresh spinach until wilted.

Pro Tips

Feel free to customize this soup by adding your favorite vegetables or herbs. It’s a great way to use up any odds and ends in your fridge!

Storage and Freezing

This Healthy Chicken Vegetable Soup stores well, making it ideal for meal-prepping. After it cools, transfer it to airtight containers. It can be safely stored in the refrigerator for 3 to 4 days. I love making a double batch and freezing half for later; it retains flavor and texture beautifully when reheated.

If you freeze it, allow it to cool completely before freezing to prevent ice crystals from forming. When you're ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove over medium heat until warmed through. This method ensures the soup remains hearty and delicious.

Serving Suggestions

To elevate your soup experience, consider serving it with a slice of crusty whole-grain bread or a light salad on the side. This adds a nice texture contrast while also providing additional nutrients. For a touch of brightness, squeeze a bit of fresh lemon juice over each bowl before serving; the acidity complements the savory flavors wonderfully.

For added flair, top each serving with a sprinkle of fresh herbs such as parsley or cilantro, which not only enhances the presentation but also adds a burst of fresh flavor. If you enjoy a little heat, a dash of hot sauce or a sprinkle of red pepper flakes can kick it up a notch!

Questions About Recipes

→ Can I make this soup in advance?

Absolutely! It can be made in advance and stored in the refrigerator for up to 4 days. Just reheat before serving.

→ Can I freeze the soup?

Yes, this soup freezes very well. Store it in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

→ What can I use instead of chicken?

Feel free to substitute the chicken with tofu for a vegetarian option. You can also use beans for added protein.

→ How can I make this soup spicier?

You can add red pepper flakes or diced jalapeños while sautéing the vegetables for an extra kick!