Low Fat Hearty Chicken and Vegetable Soup

Warm, comforting, and packed with nutritious ingredients, this Low Fat Hearty Chicken and Vegetable Soup is perfect for a healthy, satisfying meal. Brimming with lean chicken breast, vibrant vegetables like carrots, zucchini, and red bell pepper, and simmered in a flavorful low-sodium chicken broth infused with fresh thyme and a hint of lemon, this soup delivers on both taste and nourishment. The addition of baby spinach adds a burst of color and nutrients, while a sprinkle of fresh parsley provides the perfect finishing touch. Ready in just 50 minutes and ideal for those seeking a lighter, wholesome dish, this recipe is a go-to for clean eating and meal prep. Whether served as a cozy lunch or a light dinner, this low-fat soup is sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 1 medium zucchini, sliced
• 1 medium red bell pepper, chopped
• 8 cups low-sodium chicken broth
• 1 teaspoon fresh thyme
• 1 leaf bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups baby spinach
• 0.5 lemon lemon, juiced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Cut the chicken breast into bite-sized pieces and add to the pot. Cook until lightly browned, about 5 minutes. Remove chicken and set aside.

Step 3

In the same pot, add onion and garlic, sauté until the onion is translucent, about 4 minutes.

Step 4

Add carrots, celery, zucchini, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

Step 5

Pour in the low-sodium chicken broth and add the fresh thyme, bay leaf, salt, and black pepper.

Step 6

Return the chicken to the pot. Bring the soup to a gentle boil, then reduce heat to a simmer.

Step 7

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

Step 8

Stir in the baby spinach and lemon juice, cooking until spinach is wilted, about 2 minutes.

Step 9

Remove the bay leaf and serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(3139.9g)

Amount per serving	% Daily Value*
Calories	1216.6

Total Fat 36.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 2301.2mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 13.7g	0%
Total Sugars 30.7g
Protein 165.8g	0%

Vitamin D 22.7IU	0%
Calcium 293.1mg	0%
Iron 9.2mg	0%
Potassium 2876.1mg	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: 26.9%

Protein: 54.8%

Carbs: 18.3%