Heart-Healthy Hearty Chicken and Vegetable Soup
Warm, nourishing, and packed with wholesome goodness, this Heart-Healthy Hearty Chicken and Vegetable Soup is a delightful way to fuel your body with nutritious ingredients while savoring bold flavors. Made with tender, bite-sized chunks of chicken, a colorful medley of carrots, celery, red bell peppers, green beans, and peas, and seasoned with fragrant herbs like thyme and basil, this low-sodium soup is perfect for anyone seeking a heart-smart meal. With a simmering base of low-sodium chicken broth and no-salt-added diced tomatoes, it’s as flavorful as it is health-conscious. Ready in just an hour and serving six, this recipe is ideal for weeknight meals or meal prep. Garnished with fresh parsley for a vibrant finish, each spoonful delivers comfort and nutrition in every bite! Keywords: heart-healthy chicken soup, vegetable soup, low-sodium recipes, healthy dinner ideas, easy chicken soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound skinless, boneless chicken breast
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 large red bell pepper, diced
- 6 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes, no salt added
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 leaf bay leaf
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried basil
- 0.25 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Cut the chicken breast into bite-sized pieces and add them to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Add the carrots, celery, and bell pepper to the pot. Stir and cook for another 5 minutes until the vegetables start to soften.
Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Add the can of diced tomatoes, green beans, bay leaf, thyme, basil, and black pepper.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
Stir in the frozen peas and cook for another 5 minutes, until the peas are heated through and the vegetables are tender.
Remove the bay leaf and discard it. Adjust seasoning to taste, remembering to keep the sodium low for heart health.
Serve the soup hot, garnished with fresh parsley. Enjoy a satisfying and heart-healthy meal!
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 52.8 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 417 mg | 32% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4119 mg | 88% | |
*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.
