Healthy Chicken Vegetable Soup

Name: Healthy Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 4 cups mixed vegetables (carrots, celery, zucchini, and spinach); 1 onion, diced; 4 cloves garlic, minced; 6 cups chicken broth; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste

Highlighted under: Vital Meals

When I want something comforting yet wholesome, I reach for my go-to Healthy Chicken Vegetable Soup. The colorful veggies and tender chicken simmer together to create a savory broth that warms the soul. I love how versatile this recipe is; I can easily swap in whatever vegetables I have on hand. Plus, it’s a fantastic way to use up leftovers! Making this soup is a straightforward process, and it fills the kitchen with an irresistible aroma that beckons everyone to the table.

Created by

Hallie Foster

Last updated on 2026-02-27T16:33:35.279Z

I’ve been perfecting my Healthy Chicken Vegetable Soup recipe for years, and each time I try a new vegetable, I discover how they enhance the flavor. Recently, I added zucchini, which absorbed the spices beautifully without overpowering the dish. Keeping the chicken juicy is key; I recommend using bone-in thighs for richer flavor. The result is a comforting bowl of soup that nourishes both body and soul.

This recipe is perfect for meal prep! I often make a large batch on Sunday and store it in the fridge for quick lunches during the week. It reheats wonderfully, and you can always freshen it up with a sprinkle of herbs just before serving. Don't forget to adjust the seasoning to your liking!

Why You'll Love This Recipe
Nutrient-packed with vibrant vegetables
Comforting and satisfying for any meal
Perfect for meal prep and easy reheating

Ingredient Insights

The foundation of a delicious Healthy Chicken Vegetable Soup lies in the quality of your ingredients. Using boneless, skinless chicken thighs not only enhances the flavor but also ensures tenderness in the final dish. Thighs are typically juicier than chicken breasts, and they hold up well during cooking. If you're looking for a leaner option, feel free to substitute with skinless chicken breasts, keeping in mind that they may require slightly less cooking time to avoid drying out.

Mixed vegetables are another star component of this soup. Carrots add a natural sweetness, while celery contributes a crunchy texture that balances the softness of the zucchini and spinach. If you’re out of any of these vegetables, don’t hesitate to get creative; frozen peas, green beans, or even kale can be excellent substitutes, broadening the flavor profile while maintaining the nutrient density of the soup.

Cooking Techniques

One essential technique in this recipe is the method of sautéing the vegetables. Sautéing at medium heat allows the onions and garlic to turn translucent and fragrant, which is key to building the soup's base flavor. Be sure to stir frequently to prevent them from browning too much, which can impart a bitter taste. After adding the mixed vegetables, a light sautéing ensures they retain some crunch while still cooking evenly.

When combining the chicken and broth, bringing the mixture to a boil before reducing to a simmer is crucial. Boiling activates the flavors and initiates the cooking process quickly. Once you reduce the heat, simmering gently for about 25 minutes allows the chicken to cook through without toughening, resulting in a tender outcome that's easy to shred.

Serving and Storage

When it comes to serving your Healthy Chicken Vegetable Soup, consider garnishing with fresh herbs like parsley or a squeeze of lemon juice to brighten the flavors. This simple addition can elevate your dish, giving it a fresh finish and enhancing the aromatic qualities of the soup. I often pair it with crusty whole-grain bread or a light salad for a complete meal.

For storage, this soup excels! It can be refrigerated for up to four days in an airtight container, and the flavors only improve with time. If you’re looking to make it ahead, consider freezing portions; it freezes well for up to three months. When reheating, simply thaw in the refrigerator overnight, then warm gently on the stove, adding a splash of broth if needed to restore its original texture.

Ingredients

Gather these fresh and wholesome ingredients:

Main Ingredients

1 lb boneless, skinless chicken thighs
4 cups mixed vegetables (carrots, celery, zucchini, and spinach)
1 onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Make sure to chop the vegetables consistently for even cooking.

Instructions

Follow these steps for a delicious bowl of soup:

Cook the Chicken

In a large pot, heat a little olive oil over medium heat. Add the chicken thighs and season with salt and pepper. Cook until browned on both sides, about 5 minutes. Remove the chicken and set aside.

Sauté the Vegetables

In the same pot, add chopped onions and garlic. Sauté for about 3 minutes until fragrant. Then, add the mixed vegetables and cook for an additional 5 minutes.

Combine and Simmer

Return the chicken to the pot. Pour in the chicken broth, add thyme and rosemary, and bring to a boil. Reduce the heat and let it simmer for 25 minutes until the chicken is cooked through.

Shred the Chicken

Once cooked, remove the chicken from the pot. Shred it with two forks and return it to the soup. Adjust seasoning with salt and pepper before serving.

Enjoy your healthy soup hot and fresh!

Pro Tips

For added depth, consider topping the soup with fresh herbs, like parsley or cilantro, before serving. You can also squeeze a bit of lemon juice for a bright finish.

Variations to Explore

To keep things exciting, you can vary the flavor of this Healthy Chicken Vegetable Soup by adjusting the herbs and spices. For a kick, try adding a pinch of red pepper flakes, or for a more Italian twist, incorporate oregano and basil. A tablespoon of soy sauce or a dash of hot sauce can also introduce an unusual but delightful zing to the broth.

If you’re looking for a creamier texture, you can blend a portion of the soup after it's cooked. Use an immersion blender directly in the pot for a few seconds to purée some of the vegetables. This adds a velvety texture while still preserving the chunkiness of the chicken and larger vegetable pieces.

Troubleshooting Tips

If your soup turns out too salty, a quick fix is to add a splash of vinegar or a teaspoon of sugar to balance the flavors. Another method is to add a few extra chopped vegetables or a few diced potatoes, which can absorb some of the saltiness during cooking—just let it simmer for an additional 10-15 minutes until they're tender.

Should you find your soup lacking depth, consider enhancing the flavor with a dash of fish sauce or Worcestershire sauce. These condiments can add a umami depth without being overpowering. Always taste before adding, and remember that you can adjust the seasoning gradually.

Questions About Recipes

→ Can I freeze this chicken vegetable soup?

Yes, this soup freezes well! Just make sure to allow it to cool completely before transferring it to airtight containers.

→ What other vegetables can I use?

You can use whatever vegetables you have on hand like green beans, peas, or bell peppers. Just adjust the cooking time for firmer veggies.

→ Is this recipe gluten-free?

Absolutely! This Healthy Chicken Vegetable Soup is naturally gluten-free, making it a great option for those with gluten sensitivities.

→ How can I make it spicy?

To add some heat, try incorporating red pepper flakes or diced jalapeños while sautéing the vegetables.