Heart-Healthy Hearty Chicken Vegetable Soup
Warm up with a bowl of nutritious and comforting Heart-Healthy Hearty Chicken Vegetable Soup, a perfect balance of flavor and wellness. Packed with lean protein from tender shredded chicken breast and vibrant, fiber-rich vegetables—including carrots, celery, kale, and zucchini—this soup is both satisfying and nourishing. Simmered in a wholesome low-sodium chicken broth spiked with aromatic herbs like thyme, oregano, and bay leaf, every spoonful is brimming with cozy goodness without compromising heart health. A splash of fresh lemon juice and chopped parsley adds a bright finish, elevating this quick and easy recipe into a wholesome meal suitable for the whole family. Ready in under an hour, this low-sodium, nutrient-packed soup is a delicious way to eat clean while staying warm. Perfect for meal prepping or a light yet filling lunch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 1 large red bell pepper, diced
- 1 medium zucchini, sliced
- 8 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes, no salt added
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
- 1 bay leaf
- 2 tablespoons parsley, chopped
- 1 lemon, juiced
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and sauté for another minute until fragrant.
Place the chicken breast in the pot, cooking each side until lightly browned, about 5-6 minutes per side. Remove from pot and set aside.
In the same pot, add carrots, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the sliced zucchini and cook for an additional 3 minutes.
Pour in the low-sodium chicken broth and diced tomatoes, and bring to a gentle simmer.
Return the chicken breast to the pot, along with chopped kale, thyme, oregano, black pepper, salt, and bay leaf.
Cover and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the chopped parsley and lemon juice, adjust seasoning to taste, remove bay leaf, and serve hot.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 51.4 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 634 mg | 49% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4976 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.
