High Protein Hearty Chicken and Vegetable Soup
Warm up with a bowl of High Protein Hearty Chicken and Vegetable Soup, the ultimate nourishing comfort food that combines wholesome ingredients and robust flavors. Packed with lean chicken breasts, nutrient-rich kale, fiber-filled white beans, and vibrant garden vegetables like carrots, celery, and onions, this protein-packed dish is as healthy as it is satisfying. Simmered in a fragrant blend of herbs and chicken broth, this recipe is elevated with a splash of fresh lemon juice for a refreshing twist. Perfect for meal prep or a hearty family dinner, this one-pot wonder is ready in under an hour and serves up a bowlful of flavor and nutrition. Garnished with fresh parsley, it’s a fulfilling option for anyone looking to stay healthy while enjoying a comforting meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 medium, sliced carrots
- 3 medium, sliced celery stalks
- 3 minced garlic cloves
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 2 cups, chopped kale
- 1 15-ounce can, drained and rinsed white beans
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup, chopped fresh parsley
Instructions
Start by heating the olive oil in a large pot or dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot and sauté for about 5 minutes, or until the vegetables begin to soften.
Add the minced garlic and continue to sauté for an additional minute until fragrant.
Pour in the chicken broth and add the can of diced tomatoes, including their juices.
Stir in the chopped kale, white beans, thyme, basil, salt, and black pepper.
Place the chicken breasts in the pot, ensuring they are submerged in the liquid. Bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and can be easily shredded with a fork.
Transfer the chicken breasts to a cutting board, shred them using two forks, and return the shredded chicken back to the pot.
Stir in the lemon juice and adjust the seasoning as needed with additional salt and pepper.
Allow the soup to simmer for an additional 5 minutes to help meld the flavors.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8166 mg | 355% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 44.9 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1220 mg | 94% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 8464 mg | 180% | |
*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.
