Heart-Healthy Hearty Chicken and Veggie Soup

Warm, nourishing, and packed with wholesome ingredients, Heart-Healthy Hearty Chicken and Veggie Soup is the ultimate comfort food for a health-conscious lifestyle. This easy-to-make recipe combines tender shredded chicken breasts, vibrant vegetables like kale, zucchini, and red bell pepper, and protein-rich quinoa, all simmered in a flavorful low-sodium chicken broth infused with aromatic herbs. With only 20 minutes of prep time and a total cook time of 40 minutes, this hearty yet light soup is perfect for busy weeknights or meal prepping. A splash of fresh lemon juice and a sprinkle of parsley add a refreshing finish to every bowl, making it a nutritious, gluten-free, and heart-friendly option for the whole family. Whether you're looking to stay on track with a healthy eating routine or simply craving a warm, homemade meal, this soup delivers on flavor, nutrition, and satisfaction.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 pieces celery stalks, chopped
• 3 medium carrots, sliced
• 3 pieces garlic cloves, minced
• 1 large red bell pepper, diced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.25 teaspoon black pepper
• 1 piece bay leaf
• 1 medium zucchini, diced
• 2 cups kale, chopped
• 1 cup cooked quinoa
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Heat olive oil in a large stockpot over medium heat.

Step 2

Add onion, celery, and carrots; sauté for about 5 minutes or until the vegetables are softened.

Step 3

Stir in the garlic and red bell pepper; cook for another 2 minutes.

Step 4

Add the chicken breasts and pour in the chicken broth.

Step 5

Season with thyme, rosemary, black pepper, and add the bay leaf.

Step 6

Bring to a boil, then reduce heat and let simmer for 15 minutes.

Step 7

Remove the chicken breasts and let them cool slightly, then shred using two forks.

Step 8

Return the shredded chicken to the pot.

Step 9

Add the zucchini and kale; simmer for another 10 minutes until they are tender.

Step 10

Stir in the cooked quinoa, fresh parsley, and lemon juice.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls and serve hot.

Nutrition Facts

Serving size	(3518.7g)

Amount per serving	% Daily Value*
Calories	1400.1

Total Fat 37.9g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 1158.8mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 25.4g	0%
Total Sugars 40.4g
Protein 148.9g	0%

Vitamin D 3.5IU	0%
Calcium 564.3mg	0%
Iron 12.9mg	0%
Potassium 4215.2mg	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: 23.9%

Protein: 41.7%

Carbs: 34.4%