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For my high-protein chicken veggie soup, I start with these main ingredients: - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 red bell pepper, chopped - 4 cups low-sodium chicken broth - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup spinach or kale, chopped - 1 tablespoon lemon juice I love using fresh vegetables. They add great flavor and nutrition. The chicken provides protein, making this soup filling. The broth ties it all together, creating a warm and cozy dish. To make my soup even better, I add some optional garnishes: - Fresh herbs like parsley - Additional spices for extra flavor Garnishes add color and make the soup look nice. Fresh herbs bring a bright taste. You can also use spices to spice things up! {{ingredient_image_1}} 1. Start with two boneless, skinless chicken breasts. 2. Heat 1 tablespoon of olive oil in a pot over medium heat. 3. Sear the chicken for about 5-6 minutes on each side. 4. Look for a golden brown color. 5. Once cooked, take the chicken out and set it aside to cool. 6. Shred the chicken using two forks when it's cool enough to touch. 1. In the same pot, add the chopped onion and minced garlic. 2. Sauté them for about 2-3 minutes. The onion should look translucent. 3. Next, add the diced carrots and celery. 4. Keep sautéing for another 5 minutes until they soften. 5. Now, toss in the diced zucchini and chopped red bell pepper. 6. Cook these for about 3-4 minutes until they are bright and tender. 1. Pour in 4 cups of low-sodium chicken broth. 2. Bring the mixture to a gentle boil. 3. Stir in the shredded chicken and 1 cup of green beans. 4. Add 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. 5. Let the soup simmer for 15-20 minutes. This helps the flavors blend well. 6. Season with salt and pepper to taste. 7. In the last few minutes, stir in 1 cup of chopped spinach or kale. 8. Add 1 tablespoon of lemon juice for a fresh zing. 9. Once the greens wilt, your soup is ready to serve hot. To make your High-Protein Chicken Veggie Soup shine, focus on seasoning. Taste the soup before serving. Add salt and pepper to enhance the flavors. If you want a fresh kick, squeeze in some lemon juice. It brings brightness and balance to the dish. A little goes a long way, so start with a tablespoon. When it’s time to shred the chicken, use two forks. Hold one fork steady and pull the chicken apart with the other. This method gives you nice, even shreds. Be careful not to overcook your veggies. They should be tender but still crisp. Add them at the right time, so they don’t lose their bright colors and nutrients. Pair your soup with crusty bread for a hearty meal. The bread soaks up the tasty broth. For a colorful presentation, ladle the soup into deep bowls. Garnish each bowl with chopped parsley. This adds a fresh touch and makes the dish look appealing. Pro Tips Cook Chicken in Advance: Prepare the chicken breasts ahead of time and store them in the fridge. This will save you time during the soup-making process. Add More Veggies: Feel free to add other vegetables like bell peppers or corn to make the soup even more nutritious and colorful! Use Homemade Broth: If you have the time, using homemade chicken broth will enhance the flavor of your soup significantly. Freeze Leftovers: This soup freezes well! Portion it out in airtight containers and freeze for a quick meal on busy days. {{image_2}} You can switch the chicken for turkey or tofu. Turkey offers a similar taste and texture. Tofu is a great option for a plant-based meal. It absorbs flavors well, making it tasty. You can also add beans, like white or black beans, for more protein. Beans boost fiber too, making your soup heartier. Feel free to swap in any seasonal veggies you have. Broccoli, corn, or squash can work well. If you want a low-carb option, use cauliflower or spinach instead of starchy vegetables. These swaps keep your soup light and fresh. To kick up the flavor, add spices like cayenne or paprika. These spices bring warmth and depth to your soup. You can also use fresh or dried herbs. Basil, cilantro, or rosemary can add a unique twist. Experiment with flavors to find your perfect mix! To keep your High-Protein Chicken Veggie Soup fresh, store leftovers in an airtight container. Place it in the fridge as soon as it cools. This soup stays tasty in the fridge for 3 to 4 days. For longer storage, you can freeze the soup. Make sure to use a freezer-safe container. It will last for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave until hot. Stir well to mix the flavors again. You can make this soup ahead for a busy week. Cook a big batch and store it in single servings. This way, you can grab a portion anytime. Just reheat it in the microwave or on the stove for a quick meal. To boost the protein in your soup, you can add a few simple items: - Beans: Chickpeas or white beans add protein and fiber. - Lentils: These cook fast and mix well in soups. - Quinoa: This grain is a complete protein and adds texture. - Greek yogurt: A dollop on top adds creaminess and protein. - Eggs: Stir in beaten eggs for rich flavor and protein. Adding these options makes your soup heartier and keeps you full longer. Yes, you can definitely use frozen vegetables! Here are some benefits: - Convenience: Frozen veggies save prep time. - Nutrition: They are often frozen at peak freshness. - Variety: You can mix different types based on what you like. When using frozen vegetables, add them to the pot during the last 10 minutes of cooking. This way, they heat through without getting mushy. Pair your soup with these tasty sides: - Crusty bread: Perfect for dipping into the soup. - Salad: A fresh green salad adds crunch and color. - Rice or quinoa: Serve as a base for the soup. - Cheese: Shredded cheese on top adds a savory touch. These options enhance your meal and make it even more satisfying. This blog post covered how to make a tasty chicken veggie soup from scratch. We went over key ingredients, like chicken and fresh vegetables, and simple steps to create a great meal. I shared tips to boost flavor and ways to adjust ingredients for variety. Remember, this soup is easy to store, so you can keep it for later. Use these ideas to make your soup even better and enjoy it with your favorite sides! Cooking is fun, and this soup can be your go-to recipe!

High-Protein Chicken Veggie Soup

A hearty and nutritious soup packed with protein and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 pieces carrots, diced
  • 2 pieces celery stalks, diced
  • 1 piece zucchini, diced
  • 1 piece red bell pepper, chopped
  • 4 cups low-sodium chicken broth
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup spinach or kale, chopped
  • 1 tablespoon lemon juice
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by cooking the chicken breasts in a pot with 1 tablespoon of olive oil over medium heat. Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through. Once cooked, remove the chicken from the pot and set aside to cool slightly.
  • In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
  • Add the diced carrots and celery to the pot, and sauté for another 5 minutes to soften.
  • Next, add the zucchini and red bell pepper to the mixture, cooking for another 3-4 minutes.
  • While the veggies cook, shred the cooled chicken breasts using two forks.
  • Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the shredded chicken, green beans, dried thyme, and dried oregano.
  • Let the soup simmer for about 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  • In the last few minutes of cooking, stir in the chopped spinach or kale and the lemon juice.
  • Once the greens are wilted, remove the pot from heat and serve hot.

Notes

Ladle the soup into deep bowls, and garnish each serving with freshly chopped parsley for a pop of color. Serve with crusty bread on the side for a complete meal.
Keyword chicken, healthy, high protein, soup, vegetable