Eat Your Veggies Chicken Soup
Loaded with wholesome ingredients and vibrant flavors, "Eat Your Veggies Chicken Soup" is the ultimate comfort food with a healthy twist. This nutrient-packed recipe combines tender shredded chicken, a medley of fresh vegetables like carrots, celery, zucchini, and baby spinach, and a flavorful broth infused with garlic, thyme, and oregano. Perfect for busy weeknights, it comes together in under an hour and serves six. Each spoonful delivers a hearty, satisfying bite while being light and nourishing—an ideal choice for anyone looking to boost their veggie intake without sacrificing taste. Serve it with a sprinkle of fresh parsley for a beautiful finishing touch. This one-pot wonder is a great way to warm up while staying on track with your healthy eating goals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 pieces chicken breasts, boneless and skinless
- 8 cups chicken broth
- 1 14-ounce can diced tomatoes with juice
- 1 medium zucchini, diced
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5–7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Place the chicken breasts in the pot, and pour in the chicken broth and diced tomatoes with their juice.
Add the dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the diced zucchini and simmer for another 10 minutes until the zucchini is tender.
Stir in the baby spinach and cook for 2–3 minutes until wilted.
Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7375 mg | 321% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 38.3 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4981 mg | 106% | |
*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.
