If you’re looking for a wholesome, nourishing meal that’s both satisfying and easy to make, this Easy High-Protein Soup with Chicken and Veggies is the perfect choice. Packed with lean protein, colorful vegetables, and a savory, herb-infused broth, it’s a meal that will leave you full, energized, and guilt-free. Best of all, it comes together quickly—ideal for meal prep, busy weeknights, or a comforting lunch.
I first made this soup after a workout when I wanted something hearty but healthy. Once, I swapped the chicken breast for shredded rotisserie chicken, and it worked beautifully! This soup is flexible—you can use whatever vegetables you have on hand. It’s flavorful enough to enjoy on its own but light enough to pair with a salad or a slice of whole-grain bread.
Why You’ll Love This Recipe
This Easy High-Protein Chicken and Veggie Soup checks all the boxes: quick, balanced, and delicious. It’s loaded with lean chicken for protein, fiber-rich veggies for nutrients, and a broth that’s both light and flavorful. The best part? You can make a big batch and enjoy it for days. It’s the perfect feel-good meal for when you want something nourishing yet comforting.
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Easy High-Protein Soup with Chicken and Veggies: Nutritious, Flavorful, and Filling
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Low Fat
Description
A nutritious and hearty high-protein soup packed with tender chicken, fresh vegetables, and flavorful herbs — light yet filling, perfect for a healthy lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (or thighs), diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup baby spinach or kale
- Juice of ½ lemon (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook for 5–6 minutes until lightly browned and cooked through. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened.
- Add garlic, zucchini, bell pepper, and green beans. Cook for another 2–3 minutes, stirring occasionally.
- Pour in chicken broth and diced tomatoes, then stir in Italian seasoning, paprika, salt, and pepper.
- Return the cooked chicken to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the vegetables are tender.
- Stir in spinach or kale and simmer for 2 more minutes until wilted.
- Add lemon juice if desired for brightness, then taste and adjust seasoning.
- Serve hot, garnished with fresh parsley.
Notes
- Add ½ cup cooked quinoa, lentils, or beans for an extra protein boost.
- This soup freezes well — cool completely before storing in airtight containers.
- Use chicken thighs for a juicier and more flavorful result.
- Great meal prep option: portion into containers for healthy lunches throughout the week.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, skinless chicken breasts (or thighs) – Lean and packed with protein; thighs add extra tenderness.
Olive oil – For sautéing the vegetables and enhancing flavor.
Onion – Adds sweetness and depth to the broth.
Garlic – Provides a warm, aromatic base.
Carrots – Bring a hint of natural sweetness and color.
Celery – Adds flavor and crunch, a classic soup ingredient.
Bell pepper – Gives a pop of color and fresh flavor.
Zucchini – Adds lightness and texture without overpowering the soup.
Green beans – Provide fiber and a slight crispness.
Chicken broth – The flavorful, protein-rich base for the soup.
Diced tomatoes (optional) – Add brightness and a touch of acidity.
Baby spinach or kale – Boosts nutrients and adds a lovely green color.
Dried thyme, oregano, and parsley – Classic herbs that make the broth aromatic and savory.
Salt and black pepper – Essential for balance.
Lemon juice (optional) – Adds freshness and enhances flavor at the end.
Directions
- Prepare the chicken: Cut the chicken into bite-sized cubes or leave whole if you prefer to shred it later. Season lightly with salt and pepper.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Add the chicken: Stir in the chicken pieces and cook for 3–4 minutes until lightly browned on all sides.
- Build the soup base: Add bell pepper, zucchini, green beans, herbs, and chicken broth (and tomatoes if using). Stir well and bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish the soup: Stir in spinach or kale and cook for another 2 minutes until wilted. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice.
- Serve: Ladle into bowls and enjoy hot, garnished with fresh parsley or a sprinkle of Parmesan if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people and takes about 40 minutes total—10 minutes of prep and 30 minutes of cooking. It’s quick enough for a weeknight dinner and perfect for meal prep.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until hot. You can also freeze the soup for up to 3 months—just let it cool completely before storing. Thaw overnight in the fridge before reheating.
Variations and Customizations
High-Protein Boost
Add a can of drained chickpeas, white beans, or quinoa for extra protein and fiber.
Creamy Chicken & Veggie Soup
Stir in a splash of cream or Greek yogurt at the end for a richer version.
Spicy Kick
Add red pepper flakes or a diced jalapeño for a hint of heat.
Low-Carb Option
Skip the carrots and bell peppers, and add cauliflower rice or spinach instead.
Mediterranean Style
Add a handful of olives, sun-dried tomatoes, and Italian herbs for a Mediterranean twist.
Tex-Mex Twist
Use diced tomatoes with green chilies, cumin, and corn for a flavorful Southwestern version.
FAQs
1. Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover cooked chicken works perfectly—just add it in the last 10 minutes of simmering.
2. Can I make this in a slow cooker?
Yes! Combine all ingredients (except spinach) in the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in spinach before serving.
3. Can I use frozen vegetables?
Absolutely—just add them during the last 15 minutes of cooking.
4. Can I make it vegetarian?
Yes, skip the chicken and use vegetable broth and chickpeas or lentils for protein.
5. How much protein is in this soup?
Each serving contains approximately 30–35 grams of protein, depending on the amount of chicken used.
6. Can I thicken the soup?
Sure—add a tablespoon of cornstarch mixed with water or mash a few of the cooked potatoes or beans.
7. What sides go well with this soup?
A simple side salad, garlic toast, or brown rice pairs perfectly.
8. How can I add more flavor?
A splash of soy sauce or Worcestershire sauce can deepen the savory notes.
9. Can I meal prep this soup?
Yes—it stores beautifully and even tastes better the next day.
10. Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and add more flavor to the broth.
Conclusion
Easy High-Protein Soup with Chicken and Veggies is the ultimate nourishing comfort food—hearty, balanced, and full of clean ingredients. It’s a recipe you’ll come back to again and again, especially on busy days when you want something satisfying yet wholesome. Whether for post-workout fuel, meal prep, or a cozy family dinner, this soup delivers big flavor and nutrition in every comforting bowl.
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