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
Scale
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).
