Heart-Healthy Hearty Chicken and Vegetable Soup

Warm up with a bowl of this Heart-Healthy Hearty Chicken and Vegetable Soup, a wholesome and flavorful recipe that’s perfect for anyone seeking a nutritious meal that doesn't compromise on taste. Packed with tender bites of lean chicken breast and a vibrant medley of fresh vegetables—including carrots, celery, green beans, and red bell pepper—this soup is simmered in a savory, low-sodium chicken broth and gently seasoned with fragrant herbs like thyme and basil. With just 20 minutes of prep time and 40 minutes of cooking, this easy-to-make soup is both low in sodium and rich in nutrients, making it ideal for supporting heart health. Garnished with a sprinkle of fresh parsley, this comforting dish is perfect for a light lunch or dinner and is sure to leave you feeling satisfied and nourished.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 1 large red bell pepper, diced
• 6 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes, no salt added
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 leaf bay leaf
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried basil
• 0.25 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 2

Cut the chicken breast into bite-sized pieces and add them to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Step 3

Add the carrots, celery, and bell pepper to the pot. Stir and cook for another 5 minutes until the vegetables start to soften.

Step 4

Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Add the can of diced tomatoes, green beans, bay leaf, thyme, basil, and black pepper.

Step 5

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.

Step 6

Stir in the frozen peas and cook for another 5 minutes, until the peas are heated through and the vegetables are tender.

Step 7

Remove the bay leaf and discard it. Adjust seasoning to taste, remembering to keep the sodium low for heart health.

Step 8

Serve the soup hot, garnished with fresh parsley. Enjoy a satisfying and heart-healthy meal!

Nutrition Facts

Serving size	(3210.1g)

Amount per serving	% Daily Value*
Calories	1552.7

Total Fat 50.7g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 1016.6mg	0%
Total Carbohydrate 100.8g	0%
Dietary Fiber 31.8g	0%
Total Sugars 52.8g
Protein 174.3g	0%

Vitamin D 4.5IU	0%
Calcium 416.6mg	0%
Iron 13.7mg	0%
Potassium 4119.3mg	0%

*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.

Source of Calories

Fat: 29.3%

Protein: 44.8%

Carbs: 25.9%