Low Fat Homemade Chicken Vegetable Soup

Warm, comforting, and bursting with nutritious goodness, this Low Fat Homemade Chicken Vegetable Soup is the ultimate healthy comfort food. Packed with tender shredded chicken, hearty vegetables like carrots, celery, and zucchini, and enriched with fragrant herbs such as thyme and oregano, this soup is as satisfying as it is wholesome. A splash of lemon juice and a sprinkle of fresh parsley at the end brighten the flavors, making each bowl light yet flavorful. Perfect for busy weeknights, this easy-to-make soup comes together in just under an hour, with simple steps like simmering chicken in low-sodium broth and folding in baby spinach for an extra nutrient boost. Low in fat but high in taste, this guilt-free recipe is ideal for anyone seeking a healthy, warming meal that the whole family will love. Serve it hot and pair with crusty bread or enjoy it on its own for a nourishing, low-calorie option.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 cup onion
• 1 cup carrots
• 1 cup celery
• 3 cloves garlic
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium zucchini
• 2 cups baby spinach
• 2 tablespoons fresh parsley
• 2 tablespoons lemon juice

Directions

Step 1

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

Step 2

Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables start to soften.

Step 3

Add the minced garlic and cook for another minute, until fragrant.

Step 4

Place the chicken breast in the pot and pour in the chicken broth.

Step 5

Stir in the thyme, oregano, salt, and pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 15 minutes.

Step 7

Remove the chicken breast from the pot and shred it using two forks.

Step 8

Return the shredded chicken to the pot and add the diced zucchini.

Step 9

Simmer for another 10 minutes, until the zucchini is tender.

Step 10

Add the baby spinach and cook for an additional 2 minutes, until wilted.

Step 11

Stir in the chopped parsley and lemon juice.

Step 12

Taste and adjust the seasoning if necessary.

Step 13

Serve hot, and enjoy your low fat homemade chicken vegetable soup!

Nutrition Facts

Serving size	(2668.7g)

Amount per serving	% Daily Value*
Calories	1235.4

Total Fat 35.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 385.6mg	0%
Sodium 5218.3mg	0%
Total Carbohydrate 66.1g	0%
Dietary Fiber 12.7g	0%
Total Sugars 37.8g
Protein 162.0g	0%

Vitamin D 22.7IU	0%
Calcium 321.6mg	0%
Iron 9.4mg	0%
Potassium 2794.0mg	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: 25.7%

Protein: 52.8%

Carbs: 21.5%