Whole30 Hearty Chicken and Veggie Soup
Discover comfort in every spoonful with this Whole30 Hearty Chicken and Veggie Soup, a nourishing dish that’s perfect for clean eating and packed with vibrant flavors. Brimming with wholesome ingredients like juicy chicken, fresh spinach, and a colorful medley of zucchini, carrots, celery, and red bell pepper, this soup is as satisfying as it is healthy. Simmered in savory chicken broth with diced tomatoes and fragrant herbs like thyme, parsley, and bay leaves, each sip offers a soothing blend of protein, fiber, and delicious richness. Ready in under an hour, this one-pot wonder is ideal for meal prep or cozy weeknight dinners and is both Whole30 compliant and naturally gluten-free. Treat yourself to a hearty, flavor-forward soup that’s sure to warm your soul while keeping your wellness goals firmly on track.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 1 medium, chopped red bell pepper
- 1 medium, chopped zucchini
- 1 pound, cut into bite-sized pieces boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 can (14.5 oz), undrained diced tomatoes
- 2 bay leaves
- 1 teaspoon, dried thyme
- 1 tablespoon, fresh, chopped parsley
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 cups, fresh spinach
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, red bell pepper, and zucchini to the pot. Cook for about 5-7 minutes until the vegetables start to soften, stirring occasionally.
Push the veggies to the side and add the bite-sized chicken pieces to the pot. Cook for about 5 minutes, stirring occasionally until the chicken is lightly browned.
Pour in the chicken broth and add the diced tomatoes, bay leaves, thyme, parsley, salt, and black pepper. Stir everything together to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, allowing flavors to meld and the chicken to cook through.
Add the fresh spinach to the pot and cook for an additional 2-3 minutes until the spinach is wilted.
Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Serve hot and enjoy your Whole30 compliant hearty chicken and veggie soup!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 10226 mg | 445% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 61.8 g | ||
| Protein | 184.3 g | 369% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 852 mg | 66% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 7338 mg | 156% | |
*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.
