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 lb boneless, skinless chicken breast, diced; 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 zucchini, diced; 4 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Fresh & Fit

I love making Healthy Chicken Vegetable Soup when I want something nourishing yet filled with vibrant flavors. This soup not only warms the soul but also helps in maintaining a balanced diet. The combination of tender chicken, fresh vegetables, and aromatic herbs creates a comforting meal that my whole family enjoys. Plus, it's quick to make, allowing me to indulge in a wholesome dish even when I'm short on time. Trust me, this recipe is a game-changer for busy weeknights!

Created by

Hayley Morton

Last updated on 2026-02-28T04:22:35.489Z

When I first started experimenting with healthy soups, I was on a mission to create something that was not only low-calorie but also bursting with flavor. This Healthy Chicken Vegetable Soup became my go-to recipe, as it surprisingly didn't compromise on taste. The addition of fresh herbs and a splash of lemon at the end elevates the entire dish.

One unique tip I discovered is to sauté the vegetables slightly before adding the broth. This step really brings out their natural sweetness and depth of flavor, making the soup even more delicious. Try it the next time you're whipping up a batch!

Why You'll Love This Recipe
Packed with nutrients from fresh vegetables
A hearty yet light meal perfect for any season
Easy to customize with your favorite veggies or spices

Understanding the Ingredients

The base of this Healthy Chicken Vegetable Soup is the chicken broth, which provides depth and enhances the overall flavor profile. Using low-sodium chicken broth allows you to control the salt level, making it a healthier choice. If you're in a pinch, homemade broth can be used, but be sure to strain it well to avoid any grit. The fresh vegetables not only add color and texture but also bring essential nutrients—think of them as the heart of the dish.

Choosing the right vegetables for this soup is crucial. Carrots offer sweetness, while celery adds a slight earthiness. Zucchini is a wonderful addition for a mild crunch, but you could also swap it with green beans or spinach if preferred. Each vegetable contributes to the soup’s body. When adding your vegetables, try to cut them into uniform pieces; this helps them cook evenly and enhances the visual appeal of your dish.

Perfecting Your Cooking Technique

Sautéing the vegetables at the beginning is key to developing a rich flavor foundation. Cooking them until they are just beginning to soften—usually around 5 minutes—ensures they maintain some texture and a fresh taste. Don’t rush this step; the aromatic qualities released during this initial cooking phase are foundational to the soup’s overall taste. If you find your vegetables are browning too quickly, lower the heat slightly to medium-low.

When it comes to cooking the chicken, be sure not to overcrowd the pot. This can trap steam and prevent the chicken from browning properly, negatively impacting the flavor. Stir occasionally and watch for the chicken to turn opaque, which indicates that it's nearly done. Cooking time may vary based on the size of your chicken pieces, so it's best to use a meat thermometer—chicken should reach an internal temperature of 165°F (74°C) for safety.

Ingredients

For the Soup

1 lb boneless, skinless chicken breast, diced
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 zucchini, diced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until the vegetables start to soften.

Cook the Chicken

Add the diced chicken, garlic, thyme, and oregano to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is no longer pink.

Add Broth and Simmer

Pour in the chicken broth and bring to a boil. Once boiling, reduce heat and let it simmer for 20 minutes. Add the zucchini during the last 5 minutes of cooking.

Finish and Serve

Stir in lemon juice, and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Pro Tips

For added flavor, consider using homemade chicken broth. You can also add your favorite leafy greens like spinach or kale for extra nutrients.

Make-Ahead and Storage Tips

This soup is an excellent candidate for meal prep! You can cook a large batch and store it in an airtight container in the refrigerator for up to 4 days. When reheating, add a touch of water or broth to prevent it from becoming too thick. For longer storage, consider freezing portions in freezer-safe bags. This soup freezes remarkably well; just be sure to leave a little space in the bag for expansion. Thaw in the refrigerator overnight before reheating for best results.

If you plan to freeze the soup, consider leaving out the zucchini until you're ready to eat it. Adding delicate vegetables like zucchini before freezing can result in a mushy texture upon reheating. Instead, chop and add fresh zucchini during the final cooking phase after thawing, ensuring it retains its crunch!

Serving Suggestions

For an extra touch, serve this soup with a sprinkle of freshly grated Parmesan cheese. It not only adds a salty richness but also complements the herbs beautifully. Additionally, a light drizzle of olive oil can elevate the flavors even further. You might also consider pairing the soup with a whole-grain bread or a side salad loaded with fresh greens for a more filling meal.

Garnishing with fresh parsley is not merely for aesthetics; it adds a burst of freshness that balances the richness of the broth. Before serving, taste the soup once more for salt and pepper adjustments. Keep in mind that flavors often meld and intensify after a brief resting period post-cooking, so a final seasoning check can make all the difference!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be a great time-saver. Just adjust the cooking time as needed since they may cook faster.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

→ What if I don’t have chicken broth?

You can substitute with vegetable broth, or even water if necessary; just add more herbs for flavor.

→ Can I make this soup in a slow cooker?

Yes! Just add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.