Heart-Healthy Homemade Chicken Vegetable Soup
Warm up your soul and nourish your body with this **Heart-Healthy Homemade Chicken Vegetable Soup**, a simple yet flavorful recipe packed with wholesome ingredients. Tender, protein-rich chicken breast joins a vibrant medley of vegetables—like carrots, celery, red bell pepper, zucchini, and fresh spinach—in a savory, low-sodium chicken broth laced with aromatic herbs such as thyme and oregano. This nutrient-dense, low-fat soup is perfect for those looking to embrace a heart-healthy lifestyle without sacrificing deliciousness. Easy to prepare in under an hour, it’s an ideal comfort food recipe for busy weeknights or meal prep. Serve it warm with a touch of freshly chopped parsley for an extra burst of freshness. Whether you're on a health journey or simply craving a cozy, homemade meal, this soup is a satisfying, guilt-free choice.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, skinless and boneless, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, diced
- 8 cups low-sodium chicken broth
- 1 14.5 ounces can diced tomatoes, no added salt
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, heat olive oil over medium-high heat. Add the diced chicken breast and sauté until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
Stir in the sliced carrots, celery, and chopped red bell pepper. Sauté for 5-7 minutes, allowing the vegetables to soften.
Add the diced zucchini and cook for another 2-3 minutes.
Pour in the low-sodium chicken broth and diced tomatoes. Return the cooked chicken to the pot.
Add the bay leaf, dried thyme, dried oregano, and black pepper to the soup. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 20 minutes.
Remove the lid and stir in the chopped fresh spinach. Cook for an additional 5 minutes until the spinach is wilted.
Discard the bay leaf. Stir in the chopped fresh parsley for a burst of fresh flavor just before serving.
Taste and adjust seasoning if necessary, keeping in mind the heart-healthy goal. Serve the soup warm.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 50.8 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 528 mg | 41% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5132 mg | 109% | |
*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.
