There’s something about the gentle simmer of this chicken vegetable soup that pulls you in, especially on a day when the world feels a bit too fast. I remember one chilly afternoon, the kind where you’re juggling too many things and then suddenly realize you haven’t eaten much. This soup was waiting on the stove, the aroma of garlic and herbs filling the kitchen just right. The colors—bright orange carrots, green spinach, and red bell peppers—made it feel like a little celebration in a bowl. I was halfway through stirring when my phone buzzed, and I got distracted, almost forgetting about it. But that’s the cozy part: it’s forgiving, simple, and still hits every note of comfort and freshness. It’s not fancy fuss; it’s honest and just right for those moments when you want to feel nourished without the extra heaviness.
Why You’ll Love It
– It’s light and satisfying, perfect when you want something healthy but filling.
– The mix of fresh vegetables and lean chicken keeps it colorful and packed with nutrients.
– You can have it ready in under an hour, which is great for busy days.
– It’s simple — and that’s kind of the point. No complicated steps or rare ingredients.
– While it’s low calorie, it won’t leave you feeling like you’re missing out on flavor or warmth.
If you’re not usually a soup person, this one might surprise you. It’s subtle but comforting, like a warm hug that doesn’t overwhelm. It’s easy to adapt too, so you can tweak it based on what’s in your fridge or your mood.
Print
Low Calorie Chicken Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 1x
Description
A light and healthy low calorie chicken vegetable soup packed with lean protein and fresh vegetables, perfect for a nutritious meal that is both satisfying and easy to prepare.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 red bell pepper, diced
6 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups fresh spinach, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add sliced carrots, celery, zucchini, and red bell pepper to the pot and cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low and simmer for 15 minutes until vegetables are tender.
Add shredded cooked chicken, dried thyme, dried parsley, black pepper, and salt to the pot.
Simmer for an additional 5 minutes to allow flavors to combine.
Stir in chopped fresh spinach and cook for 1-2 minutes until wilted.
Remove from heat and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes
I usually make this soup in a big, sturdy pot—not fancy, but reliable and easy to clean. When serving, a crusty slice of bread or a sprinkle of grated cheese can turn it into a heartier meal, though it’s just as good on its own. Sometimes, I toss in a handful of cooked quinoa or brown rice if I want a bit more bulk, but I haven’t tested all variations thoroughly. For a little extra zing, a squeeze of lemon or a dash of hot sauce does wonders without complicating things. You could switch out the chicken for turkey or even go vegetarian with a bit more broth and beans, but I stick to chicken most times because it blends so well.
FAQ
Q: Can I make this soup ahead of time?
A: Absolutely. It stores well in the fridge for a few days and even freezes nicely if you want to batch cook.
Q: Is it spicy?
A: Not at all. It’s mild and soothing, but you can add pepper or chili flakes if you want some heat.
Q: Can I use frozen vegetables?
A: You can, though fresh veggies give the best texture and color.
Give this soup a try when you crave something straightforward, nourishing, and just a little bit cozy. Save it, print it, and let it be one of those meals you come back to again and again.