Who doesn’t crave something warm, comforting, and ridiculously easy to make when the weather dips or you’re just… over everything? This is your soup. The best Chicken Vegetable Soup recipe isn’t just tasty—it’s wholesome, hearty, and perfect for lazy Sundays or midweek meal preps. Bonus: it’s only 180 calories per bowl. Yep, you read that right. Low-calorie comfort food does exist.
So if you’re looking for a flavorful way to clean out the fridge, stay on track with your health goals, or simply cozy up with a spoonful of joy—keep reading. This isn’t your average soup story.
Table of Contents :
Why This Chicken Vegetable Soup Is The One
Let’s be real: not all soups are created equal. Some are watery. Some are bland. And some promise “loaded with vegetables” only to deliver… three carrots and a potato chunk. Disrespectful.
This recipe? It’s the real deal. Here’s why:
- Loaded with colorful, fresh vegetables
- Packed with lean protein from juicy shredded chicken
- Only 180 calories per serving
- Freezer-friendly for easy batch cooking
- Customizable with whatever you’ve got on hand
Basically, it’s the Beyoncé of soups. Consistently excellent.
Ingredients You’ll Need
Got a cutting board and a knife? Great. You’re halfway there.
Vegetables:
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 bell pepper (any color), diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup green beans, trimmed
- 1 cup corn kernels (fresh or frozen)
- 1 can diced tomatoes (14.5 oz), drained
Chicken & Broth:
- 2 cups shredded cooked chicken breast
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Optional: A pinch of red pepper flakes for kick
Pro tip: Rotisserie chicken works like magic here. Time-saving and flavorful. You’re welcome.
Step-by-Step: How to Make It
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened—about 5–7 minutes. This step builds your flavor foundation, so don’t rush it.
Step 2: Add Everything Else
Toss in your zucchini, bell pepper, green beans, corn, diced tomatoes, and seasonings. Stir to combine.
Step 3: Add Broth & Chicken
Pour in the broth and bring to a boil. Lower heat and simmer for 20–25 minutes. Then add the shredded chicken and let everything mingle for another 5–10 minutes.
Step 4: Taste Test
Check for seasoning. Add more salt, pepper, or red pepper flakes if you’re feeling bold.
Step 5: Serve or Store
Ladle into bowls, sprinkle with fresh parsley if you’re feeling fancy, and serve hot. Or let cool and portion into freezer-friendly containers.
Make It Your Own: Customization Tips
Not into zucchini? Swap it for spinach. Don’t eat chicken? Sub in chickpeas or white beans. This soup doesn’t judge.
Here are some variations to keep things interesting:
- Add rice or pasta for a heartier bowl.
- Toss in kale or spinach during the last 5 minutes.
- Try sweet potatoes instead of regular carrots for a twist.
- Use leftover turkey (hello, Thanksgiving magic).
IMO, the best recipes are the ones you can mess with.
Nutritional Breakdown (Per Bowl)
Let’s break it down so you know exactly what you’re getting:
- Calories: 180
- Protein: 20g
- Carbs: 16g
- Fat: 5g
- Fiber: 4g
Pretty balanced, right? It’s filling without weighing you down. Your future self will thank you.
Why This Soup Freezes Like a Dream
Here’s the deal: not all soups freeze well. Cream-based ones? Meh. But this Chicken Vegetable Soup? It’s like it was born for the freezer.
Tips for freezing:
- Let the soup cool completely.
- Use airtight containers or freezer bags.
- Label with the date (trust me, you’ll forget).
- To reheat: thaw overnight in the fridge, then warm gently on the stove.
Meal prep just got a serious glow-up.
Common Mistakes to Avoid
Even easy recipes can go sideways. Here are a few things to watch out for:
- Overcooking the veggies – You want them tender, not mushy.
- Adding pasta too early – It’ll suck up all your broth.
- Forgetting to taste-test – Season as you go. Always.
Cooking is part art, part science. Don’t overthink it—but don’t phone it in either.
Final Thoughts: Warm, Cozy, and Actually Good for You
At the end of the day, this Chicken Vegetable Soup is the kind of meal that hugs you from the inside. It’s the answer to “What can I eat that’s healthy, easy, and delicious?”
Make a big batch. Freeze a few portions. Brag to your friends. You’ve earned it.
And if you’ve made it this far, I’ll leave you with this: the best meals aren’t just about taste. They’re about comfort, convenience, and a little bit of kitchen magic.