Low Fat Hearty Chicken Vegetable Soup

Warm up with this comforting Low Fat Hearty Chicken Vegetable Soup, a wholesome dish that's packed with nutrient-rich veggies and tender shredded chicken. This low-calorie soup is seasoned with aromatic herbs like thyme, oregano, and bay leaf, delivering a burst of savory flavors in every spoonful. Featuring colorful ingredients like carrots, zucchini, and red bell peppers, this vibrant meal is as beautiful as it is nutritious. Made with low-sodium chicken broth and a touch of olive oil, it's a healthier twist on classic chicken soup without compromising on taste. Ready in just under an hour, this versatile recipe is perfect for meal prep or serving as a hearty yet light dinner the whole family will love.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 500 grams boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 medium, sliced carrots
• 2 sliced celery stalks
• 1 diced red bell pepper
• 1 medium, diced zucchini
• 1 liter low-sodium chicken broth
• 400 grams, canned diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for about 3 minutes, until it begins to soften.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced carrots, celery, red bell pepper, and zucchini, and cook for 5 minutes, stirring occasionally.

Step 5

Push the vegetables to the side of the pot and add the chicken breasts to the center. Sear each side for about 2 minutes.

Step 6

Pour in the low-sodium chicken broth and add the canned diced tomatoes with their juice.

Step 7

Stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.

Step 8

Bring the soup to a boil, then reduce the heat to low and cover the pot.

Step 9

Simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

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 simmer for another 5 minutes.

Step 12

Remove the bay leaf and stir in the fresh parsley.

Step 13

Taste and adjust seasoning if needed.

Step 14

Serve hot and enjoy your Low Fat Hearty Chicken Vegetable Soup.

Nutrition Facts

Serving size	(3032.7g)

Amount per serving	% Daily Value*
Calories	1408.7

Total Fat 38.0g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 1.6g
Cholesterol 425mg	0%
Sodium 4662.0mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 27.0g	0%
Total Sugars 54.5g
Protein 177.8g	0%

Vitamin D 25IU	0%
Calcium 574.7mg	0%
Iron 12.1mg	0%
Potassium 4869.9mg	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: 24.4%

Protein: 50.6%

Carbs: 25.0%