Heart-Healthy Hearty Chicken Vegetable Soup

Savor the comforting flavors of our Heart-Healthy Hearty Chicken Vegetable Soup, a wholesome and nutrient-packed meal perfect for any day of the week. Bursting with vibrant vegetables like kale, zucchini, and red bell peppers, and enriched with lean, tender shredded chicken, this soup strikes the perfect balance between nourishing and hearty. Flavored with a medley of dried herbs, fresh parsley, and a bright splash of lemon juice, each spoonful offers a symphony of tastes while being low in sodium and packed with heart-friendly ingredients. Ready in under an hour, this one-pot wonder is not only easy to prepare but also makes for an excellent meal-prep option, delivering six servings of cozy, guilt-free comfort. Perfect for a light yet filling dinner, this chicken vegetable soup is a go-to recipe for healthy eating without compromising on flavor.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 1 large red bell pepper, diced
• 1 medium zucchini, sliced
• 8 cups low-sodium chicken broth
• 14.5 ounces diced tomatoes, no salt added
• 2 cups kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon salt
• 1 bay leaf
• 2 tablespoons parsley, chopped
• 1 lemon, juiced

Directions

Step 1

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

Step 2

Add minced garlic and sauté for another minute until fragrant.

Step 3

Place the chicken breast in the pot, cooking each side until lightly browned, about 5-6 minutes per side. Remove from pot and set aside.

Step 4

In the same pot, add carrots, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 5

Add the sliced zucchini and cook for an additional 3 minutes.

Step 6

Pour in the low-sodium chicken broth and diced tomatoes, and bring to a gentle simmer.

Step 7

Return the chicken breast to the pot, along with chopped kale, thyme, oregano, black pepper, salt, and bay leaf.

Step 8

Cover and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 10

Stir in the chopped parsley and lemon juice, adjust seasoning to taste, remove bay leaf, and serve hot.

Nutrition Facts

Serving size	(3885.9g)

Amount per serving	% Daily Value*
Calories	1570.6

Total Fat 53.3g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 2474.1mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 25.5g	0%
Total Sugars 51.4g
Protein 177.1g	0%

Vitamin D 22.7IU	0%
Calcium 634.4mg	0%
Iron 13.1mg	0%
Potassium 4975.6mg	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: 30.0%

Protein: 44.3%

Carbs: 25.7%