Low Fat Hearty Chicken Vegetable Soup
Warm up your soul with this Low Fat Hearty Chicken Vegetable Soup, a nourishing and flavorful meal packed with lean protein and nutrient-rich veggies. This one-pot wonder combines tender chicken breast with a colorful medley of carrots, celery, zucchini, and red bell pepper in a comforting low-sodium chicken broth. Enhanced with the earthy goodness of thyme, oregano, and a touch of garlic, this soup is both satisfying and guilt-free. Perfect for busy weeknights, it’s ready in under an hour and makes six generous servings. Whether you're meal prepping for the week or enjoying it fresh on a chilly day, this wholesome, low-calorie chicken vegetable soup is guaranteed to delight your taste buds while keeping your health goals on track!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 diced red bell pepper
- 1 medium, diced zucchini
- 1 liter low-sodium chicken broth
- 400 grams, canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 3 minutes, until it begins to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, red bell pepper, and zucchini, and cook for 5 minutes, stirring occasionally.
Push the vegetables to the side of the pot and add the chicken breasts to the center. Sear each side for about 2 minutes.
Pour in the low-sodium chicken broth and add the canned diced tomatoes with their juice.
Stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and cover the pot.
Simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and simmer for another 5 minutes.
Remove the bay leaf and stir in the fresh parsley.
Taste and adjust seasoning if needed.
Serve hot and enjoy your Low Fat Hearty Chicken Vegetable Soup.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 54.5 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 575 mg | 44% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4870 mg | 104% | |
*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.
