High Protein Hearty Chicken Vegetable Soup
Warm, nourishing, and packed with protein, this High Protein Hearty Chicken Vegetable Soup is the ultimate comfort food for any season. Featuring tender, shredded chicken breasts, a colorful medley of fresh vegetables like zucchini, carrots, and red bell pepper, and a soothing base of low-sodium chicken broth infused with aromatic herbs like thyme and oregano, this soup is as nutritious as it is flavorful. It’s a one-pot wonder that’s easy to prepare, with just 20 minutes of prep time and 40 minutes of cooking, making it perfect for weeknight dinners or meal prep. To top it all off, the addition of fresh spinach and a sprinkle of parsley provides a final burst of flavor and nutrients. Gluten-free, low-calorie, and high-protein, this healthy chicken soup is a wholesome meal that will leave you feeling satisfied and warm from the inside out.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 piece large onion, chopped
- 3 pieces carrots, peeled and sliced
- 2 pieces celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 piece red bell pepper, chopped
- 1 piece zucchini, chopped
- 1 can (14.5 oz) canned diced tomatoes
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 2 cups baby spinach
- to taste salt and pepper
- optional chopped fresh parsley for garnish
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the chicken breasts and sear on both sides until golden brown, about 5 minutes per side. Remove from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil.
Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic, red bell pepper, and zucchini, cooking for another 3 minutes.
Pour in the diced tomatoes with their juice and the chicken broth.
Add the dried thyme, oregano, and bay leaf.
Return the chicken breasts to the pot. Bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for 25 minutes, allowing the flavors to meld and the chicken to cook through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in the baby spinach.
Season the soup with salt and pepper to taste.
Simmer for an additional 5 minutes until the spinach has wilted.
Remove and discard the bay leaf.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 43.6 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3515 mg | 75% | |
*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.
