If you’re craving something comforting yet nourishing, this Healthy Chicken Vegetable Soup Recipe is your new go-to. Bursting with vibrant veggies, tender chicken, and a savory broth, it brings warmth to your bowl and joy to your taste buds. The balance of fresh ingredients creates a hearty, flavorful meal that feels indulgent without any guilt, perfect for busy weeknights or cozy afternoons. Whether you’re looking to boost your veggie intake or want a wholesome meal that the whole family will love, this Healthy Chicken Vegetable Soup Recipe really hits the spot every time.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and magic of making this Healthy Chicken Vegetable Soup Recipe. Each item contributes its own unique touch—richness from olive oil, crunch from celery, and a medley of colors and nutrients from the mix of fresh and frozen vegetables. Together, they build layers of flavor and texture that make the soup truly unforgettable.
- 1½ tablespoons olive or avocado oil (extra virgin): Adds a smooth, fruity richness and helps soften the veggies for a delicious base.
- ½ white or yellow onion, diced: Brings natural sweetness and depth of flavor when sautéed.
- 3 celery ribs, diced (about 1 cup): Provides a crisp, fresh element and subtle earthiness.
- 1 tablespoon garlic, minced: Infuses the soup with warm, aromatic notes that excite the palate.
- 10 ounces frozen mixed vegetables: A handy mix of carrots, green beans, and corn that adds sweetness, color, and nutrition.
- ½ medium cabbage, chopped (about 4 cups): Offers a lovely texture and gentle, slightly peppery bite.
- 15 ounces canned diced tomatoes (preferably fire roasted): Introduces a smoky tang and vibrant acidity to brighten the broth.
- 2 teaspoons Italian seasoning blend: Brings herby warmth and a classic Mediterranean flair.
- 2 teaspoons salt: Essential for balancing all the flavors and enhancing the natural tastes.
- 1 teaspoon black pepper: Adds just the right amount of bite to keep things lively.
- 8 cups chicken stock or broth: The soul of the soup, delivering rich, savory depth.
- 1½ pounds chicken breasts or thighs (boneless and skinless): The protein powerhouse that makes this soup truly satisfying and hearty.
How to Make Healthy Chicken Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive or avocado oil in a large pot over medium heat. Toss in the diced onion and celery, cooking gently until they soften and become fragrant—about 5 minutes. This delicate base sets the stage for all the flavors to come together beautifully, so take your time here to build that soulful foundation.
Step 2: Add Garlic and Veggies
Next, stir in the minced garlic and sauté for another minute to unlock its aromatic goodness. Then, add the frozen mixed vegetables and chopped cabbage, stirring well. This mix adds fantastic texture and a burst of color, making the soup as visually appealing as it is nourishing.
Step 3: Pour in Tomatoes and Seasonings
Pour in the canned diced tomatoes along with their juices, followed by the Italian seasoning, salt, and black pepper. Give everything a good stir so the herbs and spices mingle delightfully with the veggies. This is where the soup starts developing its signature tangy, herbaceous character.
Step 4: Add Broth and Chicken
Pour in the chicken stock or broth and bring the entire pot to a gentle boil. Once boiling, reduce the heat to a simmer and carefully add the chicken breasts or thighs. Cover and let the soup cook for about 20 minutes, allowing the chicken to cook through and all the flavors to meld into a comforting, delicious harmony.
Step 5: Shred the Chicken and Finish Cooking
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot, stirring to combine. Let it simmer for a few more minutes so the chicken absorbs the wonderful flavors of the broth. And just like that, your Healthy Chicken Vegetable Soup Recipe is ready to be savored!
How to Serve Healthy Chicken Vegetable Soup Recipe
Garnishes
When it comes to garnishes, simplicity shines. Freshly chopped parsley or a sprinkle of grated Parmesan cheese adds an extra layer of brightness and richness. A squeeze of lemon juice right before serving can elevate the flavors with a touch of zesty freshness that perfectly cuts through the warm broth.
Side Dishes
This soup pairs beautifully with crusty whole-grain bread or garlic toast, which are perfect for dipping and soaking up that flavorful broth. For a lighter accompaniment, a crisp green salad with a tangy vinaigrette complements the warm, hearty soup without overpowering it.
Creative Ways to Present
Serve the soup in charming rustic bowls to amplify the cozy, homey vibe. For a fun twist, try ladling it into hollowed-out bread bowls to make the meal extra special and interactive. You can also offer toppings like crushed red pepper flakes or a drizzle of extra virgin olive oil so guests can customize their bowls.
Make Ahead and Storage
Storing Leftovers
This Healthy Chicken Vegetable Soup Recipe tastes just as good the next day, if not better, as the flavors continue to develop. Store leftovers in airtight containers in the refrigerator for up to 4 days, making it an excellent option for easy lunches or quick dinners.
Freezing
If you want to stretch this soup’s shelf life, freezing is a great method. Portion the soup into freezer-safe containers or bags, leaving room for expansion. It keeps well for up to 3 months, making it a handy, nutritious meal to have on hand when time is tight.
Reheating
To reheat, thaw frozen portions overnight in the fridge or defrost quickly in the microwave. Heat on the stove over medium heat until warmed through, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to adjust the consistency to your liking.
FAQs
Can I use other types of vegetables in this soup?
Absolutely! Feel free to swap in your favorite vegetables or whatever you have on hand, such as zucchini, spinach, or bell peppers. The soup is very forgiving and versatile, making it easy to customize to your taste.
Is it okay to use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this Healthy Chicken Vegetable Soup Recipe. They tend to be juicier and add a richer flavor, which can make the soup even more comforting and satisfying.
How can I make this soup vegetarian or vegan?
Simply replace the chicken with hearty beans like chickpeas or white beans, and use vegetable broth instead of chicken stock. You’ll still get that nourishing feel and plenty of delicious flavors.
Can I prepare this soup in a slow cooker?
Definitely! After sautéing the aromatics, transfer everything to a slow cooker, add the liquids and seasoning, and cook on low for 6-8 hours or high for 3-4 hours until the chicken and vegetables are tender.
What’s the best way to make this soup more filling?
Adding cooked whole grains like brown rice, quinoa, or barley can make the soup heartier and more substantial. Alternatively, pairing it with a side of whole-grain bread or a robust salad ensures you stay satisfied longer.
Final Thoughts
Sharing this Healthy Chicken Vegetable Soup Recipe feels like passing down a warm hug in a bowl. It’s wholesome, easy to make, and endlessly comforting—a true kitchen hero for those who want nourishing food with big flavors. So go ahead, give it a try, cozy up with a steaming bowl, and enjoy every spoonful of this deliciously healthy comfort food!
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
This Healthy Chicken Vegetable Soup is a wholesome, flavorful dish perfect for a nutritious meal. Packed with lean chicken and a variety of vegetables, this soup offers a balanced combination of protein and fiber made in just 30 minutes.
Ingredients
Oils and Seasonings
- 1½ tablespoons olive or avocado oil (extra virgin)
- 1 tablespoon garlic, minced
- 2 teaspoons Italian seasoning blend
- 2 teaspoons salt
- 1 teaspoon black pepper
Vegetables
- ½ white or yellow onion, diced
- 3 celery ribs, diced (about 1 cup)
- 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)
Protein
- 1½ pounds chicken breasts or thighs (boneless and skinless)
Liquids
- 8 cups chicken stock or broth
Instructions
- Heat the oil: In a large pot or Dutch oven, heat 1½ tablespoons of olive or avocado oil over medium heat until shimmering.
- Sauté aromatics: Add the diced onion and celery to the pot and cook until softened, about 4-5 minutes, stirring occasionally. Then, add the minced garlic and cook for another 1 minute until fragrant.
- Add vegetables and seasonings: Stir in the frozen mixed vegetables, chopped cabbage, diced tomatoes (with juices), Italian seasoning, salt, and black pepper. Mix well to combine all ingredients evenly.
- Add chicken and broth: Place the boneless, skinless chicken breasts or thighs into the pot, then pour in 8 cups of chicken stock or broth. Ensure the chicken is mostly submerged in the liquid.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the chicken is cooked through and vegetables are tender.
- Shred the chicken: Remove the chicken from the pot using tongs or a slotted spoon and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot and stir to combine.
- Final seasoning: Taste the soup and adjust seasoning if needed by adding more salt or pepper according to preference.
- Serve: Ladle the soup into bowls and enjoy warm. This soup pairs well with crusty bread or a side salad for a complete meal.
Notes
- For a richer flavor, use homemade chicken broth or stock.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred—adjust cooking times accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make this soup spicier, add a pinch of red pepper flakes during the sautéing stage.
- This recipe is easily adaptable for different protein options, such as turkey or tofu for a vegetarian variation (skip chicken and use vegetable broth).
