Whole30 Hearty Chicken and Vegetable Soup

Warm, nourishing, and bursting with flavor, this Whole30 Hearty Chicken and Vegetable Soup is the perfect one-pot meal to fuel your clean-eating goals. Loaded with tender shredded chicken, a medley of colorful vegetables like zucchini, red bell pepper, and kale, and seasoned with fresh thyme and rosemary, this soup is a wholesome, protein-packed option for lunch or dinner. Simmered in a rich, Whole30-compliant chicken broth, it’s both comforting and nutritious, while being entirely free of grains, dairy, or added sugars. Ready in just about an hour, this make-ahead-friendly recipe is ideal for meal prep, family dinners, or cozy nights in. Garnished with fresh parsley, every spoonful is a celebration of vibrant, hearty goodness.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 large red bell pepper, chopped
• 2 small zucchini, diced
• 1 pound boneless skinless chicken breasts
• 8 cups chicken broth (low sodium and Whole30-compliant)
• 2 bay leaves
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 4 cups kale, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

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. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

Step 5

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

Step 6

Pour the chicken broth over the chicken and vegetables.

Step 7

Add the bay leaves, fresh thyme, and fresh rosemary.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through.

Step 9

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

Step 10

Return the shredded chicken to the pot and add the chopped kale.

Step 11

Season the soup with salt and black pepper.

Step 12

Simmer for an additional 10 minutes, allowing the kale to wilt and the flavors to meld.

Step 13

Remove bay leaves before serving.

Step 14

Garnish with fresh parsley and serve hot.

Nutrition Facts

Serving size	(3851.0g)

Amount per serving	% Daily Value*
Calories	1597.3

Total Fat 54.1g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 4367.3mg	0%
Total Carbohydrate 103.9g	0%
Dietary Fiber 26.7g	0%
Total Sugars 35.3g
Protein 175.2g	0%

Vitamin D 22.7IU	0%
Calcium 929.1mg	0%
Iron 15.5mg	0%
Potassium 6074.5mg	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: 30.4%

Protein: 43.7%

Carbs: 25.9%