Heart-Healthy Classic Chicken Soup
Warm, comforting, and nutritious, this Heart-Healthy Classic Chicken Soup is the perfect feel-good meal for any occasion. Packed with lean boneless skinless chicken breasts, vibrant vegetables like carrots and celery, and infused with aromatic herbs like thyme and bay leaves, this soup is a wholesome twist on a beloved classic. The base features low-sodium chicken broth and a low-sodium salt alternative to support heart health, while optional whole grain pasta adds a satisfying touch of texture. Ready in under an hour and brimming with flavor, this easy-to-make soup is the ultimate balance of health and taste for your weekly meal rotation. Whether you're fighting off a cold or simply craving a cozy bowl of goodness, this recipe delivers nourishment in every spoonful.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 piece large onion, diced
- 3 pieces large carrots, sliced
- 3 pieces celery stalks, sliced
- 3 pieces garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 2 pieces dried bay leaves
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon low-sodium salt alternative
- 2 cups water
- 1 cup whole grain pasta (optional)
Instructions
Begin by preparing the chicken. Rinse the boneless skinless chicken breasts under cold water and pat dry with a paper towel. Set aside.
In a large stockpot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes translucent.
Add the sliced carrots and celery to the pot, and continue to sauté for another 5 minutes until the vegetables slightly soften.
Stir in the minced garlic and cook for 1 more minute until the garlic is fragrant.
Pour 8 cups of low-sodium chicken broth and 2 cups of water into the pot. Add the chicken breasts to the broth.
Bring the soup to a boil. Once boiling, reduce the heat to low-medium, and add 1 teaspoon of dried thyme, 2 dried bay leaves, and 0.5 teaspoon of freshly ground black pepper.
Allow the soup to simmer gently for about 25 minutes or until the chicken breasts are fully cooked and no longer pink inside.
Once cooked, carefully remove the chicken breasts from the soup and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and stir in 0.5 teaspoon of a low-sodium salt alternative.
If using whole grain pasta, add 1 cup of pasta to the soup and cook for an additional 10 minutes until the pasta is tender.
Finish by stirring in 2 tablespoons of chopped fresh parsley for extra flavor and color.
Remove and discard the bay leaves before serving.
Taste the soup and adjust seasoning if necessary. Serve hot and enjoy your heart-healthy chicken soup!
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 29.5 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2940 mg | 63% | |
*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.
