Description
This Chicken Vegetable Soup is a hearty and nutritious dish made with lean chicken, fresh vegetables, and a flavorful broth. It’s low in calories but rich in protein, fiber, and vitamins, making it a perfect choice for a healthy and satisfying meal. Easy to prepare and packed with goodness, this soup is great for any season!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (300g)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can (400g) diced tomatoes (no salt added)
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside. Once cooled, shred the chicken into bite-sized pieces.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5 minutes until the vegetables soften.
- Add the Remaining Ingredients: Add zucchini, green beans, diced tomatoes, chicken broth, thyme, oregano, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and let the soup simmer for about 15-20 minutes, or until the vegetables are tender.
- Add Shredded Chicken: Stir in the shredded chicken and cook for an additional 5 minutes to warm through. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Nutrition
- Serving Size: 1
- Calories: 200 kcal
- Sodium: 450mg
- Fat: 4g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
