Heart-Healthy Classic Homemade Chicken Broth Soup
Warm, nourishing, and packed with wholesome goodness, this Heart-Healthy Classic Homemade Chicken Broth Soup is the ultimate comfort food for both body and soul. Crafted with lean, boneless chicken breasts, fresh vegetables like carrots, celery, and onions, and a base of low-sodium chicken broth, this recipe promises all the savory satisfaction without compromising your heart health. Aromatic herbs such as thyme, bay leaves, and parsley add layers of flavor, while minimal salt ensures a health-conscious meal for the whole family. With a simple simmering process that melds flavors beautifully, this soup is as enjoyable to make as it is to eat—perfect for chilly evenings or meal prepping. Garnished with fresh parsley, it’s a vibrant, nutritious dish that’s sure to become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery stalks, chopped
- 3 cloves Garlic cloves, minced
- 8 cups Low-sodium chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Salt, optional
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1 minute, stirring frequently until fragrant.
Place the chicken breasts into the pot and pour in the low-sodium chicken broth.
Add the bay leaves, fresh thyme, and freshly ground black pepper to the pot. Stir to combine.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let simmer for 60 minutes, allowing the flavors to meld.
After an hour, remove the chicken breasts and set them aside on a cutting board to cool slightly.
Remove and discard the bay leaves from the pot.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot and allow the soup to simmer for another 10 minutes.
Taste the soup and add salt if desired, keeping in mind the heart-healthy approach.
Serve the soup hot, garnished with fresh parsley to enhance flavor and presentation.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 21.0 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1854 mg | 39% | |
*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.
