High Protein Hearty Chicken Vegetable Soup

This High Protein Hearty Chicken Vegetable Soup is a comforting and nutrient-packed meal that’s as delicious as it is nourishing. Packed with tender shredded chicken, vibrant vegetables like carrots, celery, zucchini, and red bell pepper, and simmered in a flavorful low-sodium chicken broth seasoned with thyme, oregano, and a hint of garlic, this soup is a protein-rich powerhouse perfect for a satisfying lunch or dinner. Baby spinach adds a burst of fresh greenery, while the optional parsley garnish provides an herbaceous finish. With just 20 minutes of prep time and a total cook time of 40 minutes, this recipe is perfect for busy weeknights or meal prep. Serve this hearty soup hot and enjoy the perfect balance of cozy comfort and wholesome goodness!

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
• 2 tablespoons olive oil
• 1 piece large onion, chopped
• 3 pieces carrots, peeled and sliced
• 2 pieces celery stalks, sliced
• 3 cloves garlic cloves, minced
• 1 piece red bell pepper, chopped
• 1 piece zucchini, chopped
• 1 can (14.5 oz) canned diced tomatoes
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 2 cups baby spinach
• 0 to taste salt and pepper
• 0 optional chopped fresh parsley for garnish

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 2

Add the chicken breasts and sear on both sides until golden brown, about 5 minutes per side. Remove from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil.

Step 4

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

Step 5

Stir in the minced garlic, red bell pepper, and zucchini, cooking for another 3 minutes.

Step 6

Pour in the diced tomatoes with their juice and the chicken broth.

Step 7

Add the dried thyme, oregano, and bay leaf.

Step 8

Return the chicken breasts to the pot. Bring the soup to a gentle boil.

Step 9

Reduce the heat to low and let the soup simmer for 25 minutes, allowing the flavors to meld and the chicken to cook through.

Step 10

Remove the chicken breasts from the pot and shred them using two forks.

Step 11

Return the shredded chicken to the pot and stir in the baby spinach.

Step 12

Season the soup with salt and pepper to taste.

Step 13

Simmer for an additional 5 minutes until the spinach has wilted.

Step 14

Remove and discard the bay leaf.

Step 15

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3028.6g)

Amount per serving	% Daily Value*
Calories	1342.6

Total Fat 58.1g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 6.2g
Cholesterol 304.0mg	0%
Sodium 1607.3mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 23.3g	0%
Total Sugars 43.6g
Protein 133.1g	0%

Vitamin D 3.5IU	0%
Calcium 431.0mg	0%
Iron 11.0mg	0%
Potassium 3514.8mg	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: 38.9%

Protein: 39.6%

Carbs: 21.5%