Low Fat Hearty Chicken and Vegetable Soup
Warm up with a bowl of Low Fat Hearty Chicken and Vegetable Soup, a wholesome and nourishing recipe that’s brimming with vibrant flavors and packed with fresh, nutrient-rich ingredients. Featuring tender, bite-sized chicken breast pieces, an array of colorful vegetables like carrots, zucchini, and bell peppers, and the aromatic blend of fresh thyme and a hint of lemon juice, this soup is a perfect balance of healthy and satisfying. With a base of low-sodium chicken broth and leafy baby spinach, this light yet comforting dish is ideal for weight-conscious eating without sacrificing taste. Ready in just 50 minutes, this recipe makes six hearty servings, ideal for meal prep or family dinners. Garnished with fresh parsley, it’s a deliciously simple way to enjoy a guilt-free comfort classic. Keywords: low-fat chicken soup, vegetable soup recipe, healthy chicken soup, quick comfort food.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, sliced
- 1 medium red bell pepper, chopped
- 8 cups low-sodium chicken broth
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach
- 0.5 lemon lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Cut the chicken breast into bite-sized pieces and add to the pot. Cook until lightly browned, about 5 minutes. Remove chicken and set aside.
In the same pot, add onion and garlic, sauté until the onion is translucent, about 4 minutes.
Add carrots, celery, zucchini, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the low-sodium chicken broth and add the fresh thyme, bay leaf, salt, and black pepper.
Return the chicken to the pot. Bring the soup to a gentle boil, then reduce heat to a simmer.
Cover and let the soup simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Stir in the baby spinach and lemon juice, cooking until spinach is wilted, about 2 minutes.
Remove the bay leaf and serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 30.7 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 293 mg | 23% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2876 mg | 61% | |
*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.
