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