Chicken Diet Soup

Nutriscore Rating: 77/100

Packed with nutrient-rich vegetables, lean protein, and aromatic herbs, this Chicken Diet Soup is the perfect light yet hearty meal for healthy eating enthusiasts. Featuring tender shredded chicken breast, vibrant carrots, zucchini, and green beans, and elevated with the earthy flavors of thyme and oregano, this soup is a low-calorie comfort food that doesn’t skimp on flavor. Simmered in a low-sodium chicken broth with a touch of fresh spinach for added greens, it’s ideal for weight management or simply detoxing after indulgent meals. Ready in under an hour, this gluten-free, wholesome recipe is an easy go-to for meal prep or weeknight dinners. Serve it hot with a sprinkle of fresh parsley, and enjoy a satisfying, guilt-free bowl of goodness. Perfect for warming you up while keeping you on track with your health goals!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 pieces boneless skinless chicken breast
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 14.5 ounces canned diced tomatoes (no salt added)
• 6 cups low-sodium chicken broth
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups fresh spinach, roughly chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

📝 Instructions

15 steps

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.

2. Add the diced onion, and sauté for 2-3 minutes until softened.

3. Stir in the minced garlic, cooking for an additional minute.

4. Add the carrots, celery, zucchini, and green beans to the pot. Stir and sauté for 4-5 minutes.

5. Pour in the diced tomatoes and chicken broth. Stir to combine.

6. Add the bay leaf, dried thyme, and dried oregano.

7. Place the chicken breasts into the soup, ensuring they are fully submerged in the broth.

8. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is cooked through.

9. Remove the chicken breasts from the pot and set them aside on a cutting board.

10. Add the spinach to the soup pot, stirring until wilted (about 2 minutes).

11. Shred the chicken breasts with two forks, then return the shredded chicken to the soup.

12. Season the soup with salt and black pepper, adjusting to taste.

13. Simmer the soup for an additional 5-10 minutes, allowing the flavors to combine.

14. Remove the bay leaf and discard it.

15. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

1 serving (3026.6g)

Calories		1052
% Daily Value*
Total Fat		31.0 g	40%
	Saturated Fat	5.8 g	29%
	Polyunsaturated Fat	1.3 g
Cholesterol		264 mg	88%
Sodium		2125 mg	92%
Total Carbohydrate		74.3 g	27%
	Dietary Fiber	23.6 g	84%
	Total Sugars	39.4 g
Protein		124.8 g	250%
Vitamin D		0.0 mcg	0%
Calcium		475 mg	37%
Iron		12.4 mg	69%
Potassium		3844 mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 279 cal (25.9%%)

Protein: 499 cal (46.4%%)

Carbs: 297 cal (27.6%%)