Heart-Healthy Homemade Chicken Vegetable Soup

Warm your soul and nurture your heart with this flavorful and nutrient-packed Heart-Healthy Homemade Chicken Vegetable Soup. Bursting with vibrant colors and wholesome ingredients, this recipe combines tender bites of diced chicken breast with a medley of fresh vegetables like carrots, zucchini, and spinach, all simmered in a comforting base of low-sodium chicken broth and no-salt-added diced tomatoes. Aromatic herbs like thyme, oregano, and parsley elevate the flavor while keeping things light and heart-conscious. Perfect for a quick weeknight dinner or meal prep, this soup comes together in under an hour and serves six satisfying portions. It’s a delicious way to enjoy a guilt-free bowl of homemade goodness that’s not just healthy but deeply nourishing.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

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

Directions

Step 1

In a large pot, heat olive oil over medium-high heat. Add the diced chicken breast and sauté until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 2

In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 3

Stir in the sliced carrots, celery, and chopped red bell pepper. Sauté for 5-7 minutes, allowing the vegetables to soften.

Step 4

Add the diced zucchini and cook for another 2-3 minutes.

Step 5

Pour in the low-sodium chicken broth and diced tomatoes. Return the cooked chicken to the pot.

Step 6

Add the bay leaf, dried thyme, dried oregano, and black pepper to the soup. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 20 minutes.

Step 8

Remove the lid and stir in the chopped fresh spinach. Cook for an additional 5 minutes until the spinach is wilted.

Step 9

Discard the bay leaf. Stir in the chopped fresh parsley for a burst of fresh flavor just before serving.

Step 10

Taste and adjust seasoning if necessary, keeping in mind the heart-healthy goal. Serve the soup warm.

Nutrition Facts

Serving size	(3890.3g)

Amount per serving	% Daily Value*
Calories	1504.9

Total Fat 52.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 1423.5mg	0%
Total Carbohydrate 90.0g	0%
Dietary Fiber 27.0g	0%
Total Sugars 50.8g
Protein 174.4g	0%

Vitamin D 4.5IU	0%
Calcium 528.0mg	0%
Iron 13.4mg	0%
Potassium 5132.0mg	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: 30.8%

Protein: 45.7%

Carbs: 23.6%