Healthy Chicken Vegetable Soup

Name: Healthy Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 pound boneless chicken breasts, cubed; 4 cups chicken broth; 2 cups kale, chopped; 1 cup green beans, trimmed and cut; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Mindful Eating

I love making this Healthy Chicken Vegetable Soup on chilly days to warm my soul and nourish my body. With an abundance of fresh vegetables and tender chicken, it's packed with flavor and nutrients. Preparing this soup is straightforward, and it fills the house with such a delightful aroma. What I truly appreciate is how adaptable it is; I can swap in whatever vegetables I have on hand. This soup not only satisfies my cravings but also keeps my health in check, making it a staple in our kitchen.

Created by

Phoebe Turner

Last updated on 2026-02-28T09:33:35.048Z

When I created this Healthy Chicken Vegetable Soup, I wanted something light yet filling. The combination of chicken and so many vegetables creates a vibrant dish that's as nutritious as it is tasty. I remember trying different herbs and finally settling on thyme and parsley for a burst of freshness.

One tip I discovered is to sauté the vegetables before adding the broth; this enhances their flavors beautifully. Adding a touch of lemon juice at the end brightens up the soup even more, making it irresistibly refreshing!

Why You'll Love This Recipe
A colorful medley of nutritious vegetables
Filled with healthy protein from chicken
Quick to prepare, perfect for busy weeknights

Understanding the Ingredients

The backbone of this Healthy Chicken Vegetable Soup is the combination of fresh vegetables and tender chicken. Each ingredient contributes not only flavor but also nutritional value. For example, the kale not only adds a vibrant color but is also a powerhouse of vitamins A, C, and K. Similarly, the carrots provide a natural sweetness and a good dose of beta-carotene. You can easily swap in other leafy greens or seasonal vegetables, such as spinach or zucchini, depending on what you have available.

The seasoning is crucial in elevating the flavors of this soup. Thyme brings an earthy aroma that pairs beautifully with the chicken, while the lemon juice adds a bright, refreshing kick at the end. If you're looking to enhance the soup even further, consider adding a pinch of cayenne or red pepper flakes for a subtle heat, or fresh herbs like basil or dill for a different flavor profile.

Cooking Techniques for Success

When sautéing the vegetables, make sure not to rush the process; allow them to cook until they start to soften and become somewhat translucent. This step is essential for developing flavors. Use medium heat and stir occasionally to prevent sticking or burning. Keep an eye on the garlic, as it can burn quickly; just a minute or so is usually enough to release its flavor.

Incorporating the chicken properly is also key. When adding the cubed chicken, make sure it's uniformly cut to ensure even cooking. You want to achieve a light browning—this not only adds flavor but also enhances the soup's overall richness. If you notice any fond forming at the bottom of the pot, don't hesitate to deglaze it with a splash of chicken broth to incorporate all those delicious bits.

Ingredients

Gather the following ingredients for a wholesome meal:

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 pound boneless chicken breasts, cubed
4 cups chicken broth
2 cups kale, chopped
1 cup green beans, trimmed and cut
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Make sure everything is prepped and ready to go for an efficient cooking experience!

Instructions

Follow these steps to whip up your soup:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add the minced garlic and sauté for another minute.

Cook the Chicken

Add the cubed chicken to the pot and cook until it’s lightly browned on all sides, about 5-7 minutes.

Add Broth and Seasoning

Pour in the chicken broth and add the dried thyme, salt, and pepper. Bring the mixture to a boil.

Add Remaining Vegetables

Once boiling, reduce the heat and add the chopped kale and green beans. Let the soup simmer for 15-20 minutes until the vegetables are tender.

Finish and Serve

Stir in the lemon juice just before serving. Garnish with fresh parsley and enjoy your warm bowl of soup!

Serve hot and enjoy the comforting flavors!

Pro Tips

For a heartier soup, consider adding some whole grain pasta or quinoa during the simmering stage. You can also switch up the vegetables based on what’s in season or available in your fridge.

Storage and Serving Suggestions

This soup can be made ahead of time and stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. You can also freeze leftovers for up to 3 months; just be sure to allow it to cool completely before transferring it to airtight containers. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on the stove, adding a bit of extra broth or water as needed to restore its consistency.

To serve, consider pairing this soup with crusty whole-grain bread or a side salad for a complete meal. For a heartier option, you could add cooked quinoa or rice directly into the soup before serving, which would also help to absorb the flavors. A sprinkle of grated Parmesan on top before serving can also enhance the flavor profile.

Variations and Substitutions

Feel free to customize this soup based on your taste preferences or dietary needs. If you want to make it vegetarian, you can substitute the chicken with chickpeas or lentils for protein and replace chicken broth with vegetable broth. This change will still yield a flavorful and hearty soup, maintaining the integrity of the dish.

In addition to kale and green beans, you can use any seasonal vegetables you have on hand, such as spinach, bell peppers, or corn. Just be aware that softer vegetables may require less cooking time; add them later in the simmering process to keep their texture. If you're looking for more depth, consider adding diced tomatoes or tomato paste, which will create a deliciously rich base.

Questions About Recipes

→ Can I use frozen vegetables in this recipe?

Yes, frozen vegetables work great in this soup! Just add them at the same time as the fresh vegetables.

→ Is it possible to make this soup in advance?

Absolutely! This soup keeps well in the fridge for up to 3 days and also freezes beautifully. Just reheat before serving.

→ Can I make this soup vegetarian?

Yes! You can replace the chicken with chickpeas or tofu and use vegetable broth instead.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a side salad for a complete meal.