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A classic, comforting bowl of homemade chicken soup, packed with tender shredded chicken and a vibrant mix of fresh vegetables. This light, savory broth is simmered with herbs for a wholesome meal that's perfect for a chilly day or when you need a nourishing boost.
Sauté the aromatics
Simmer the soup
Shred the chicken
A classic, comforting bowl of homemade chicken soup, packed with tender shredded chicken and a vibrant mix of fresh vegetables. This light, savory broth is simmered with herbs for a wholesome meal that's perfect for a chilly day or when you need a nourishing boost.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 202.36 calories per serving with 26.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
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Finish and season the soup
Garnish and serve
Omit the chicken and use water with extra herbs like rosemary. Add 1 cup of cooked chickpeas or white beans for a plant-based protein source.
This recipe is naturally gluten-free. To keep it that way, avoid adding pasta or other gluten-containing grains.
To make it low-carb, omit the carrots and use other non-starchy vegetables like zucchini, broccoli, or bell peppers.
Use pre-cooked rotisserie chicken, shred it, and add it to the soup in the last 5 minutes of cooking to save time.
Chicken breast provides high-quality protein essential for muscle repair and growth, without adding excess fat.
The variety of vegetables offers a range of vitamins like Vitamin A from carrots and Vitamin K from celery, which support vision and bone health.
The water-based broth helps you stay hydrated, while the simmering process extracts nutrients from the ingredients, creating a nourishing meal.
The combination of vegetables, garlic, and onion provides antioxidants and compounds that can help support a healthy immune system.
Yes, it's a very healthy meal. It is packed with lean protein from chicken, and vitamins, minerals, and fiber from the vegetables. The clear, water-based broth is hydrating and very low in calories and fat.
One cup of this homemade chicken vegetable soup has approximately 150-200 calories, making it a light yet satisfying and nutritious meal.
Absolutely. Chicken thighs will add more flavor and richness to the soup due to their higher fat content. You can use boneless, skinless thighs and cook them the same way.
To make it a more substantial meal, you can add 1/2 cup of cooked pasta, brown rice, or quinoa to the finished soup.
Yes. Sauté the aromatics on the stovetop first, then transfer everything (except green beans and parsley) to a slow cooker. Cook on low for 4-6 hours. Shred the chicken and add it back with the green beans for the last 30 minutes.
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