Low Sodium Hearty Chicken Vegetable Soup
Warm, comforting, and full of wholesome goodness, this Low Sodium Hearty Chicken Vegetable Soup is the perfect way to enjoy a nutrient-packed meal without compromising on flavor. Featuring tender pieces of chicken, a colorful medley of zucchini, carrots, red bell pepper, green beans, and spinach, and infused with aromatic herbs like thyme and oregano, this soup delivers a robust taste while keeping the sodium content in check. With unsalted chicken stock as its base and a variety of fresh vegetables, this recipe is ideal for anyone looking to maintain a heart-healthy diet. Ready in just one hour, this one-pot wonder is perfect for meal prep, easy weeknight dinners, or cozy lunches. Serve it piping hot and let this wholesome and satisfying soup warm you from the inside out!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 8 cups unsalted chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups fresh spinach
Instructions
Cut the chicken breasts into bite-sized pieces.
In a large stockpot, heat the olive oil over medium-high heat.
Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion and cook for about 3 minutes until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the celery, carrots, red bell pepper, and zucchini to the pot. Sauté the vegetables for 5 minutes until they begin to soften.
Pour in the unsalted chicken stock and return the browned chicken to the pot.
Add the bay leaf, dried thyme, black pepper, and dried oregano to the soup.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Stir in the chopped green beans and corn kernels, and cook for an additional 5 minutes.
Add the fresh spinach and parsley, stirring until the spinach wilts.
Taste the soup and adjust seasonings if necessary, keeping in mind the low sodium restriction.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with additional parsley if desired, and serve hot.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 52.4 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 595 mg | 46% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5174 mg | 110% | |
*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.
