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