This Healthy Chicken Soup Loaded with Veggies is the perfect cozy meal when you want something nourishing, simple, and full of fresh flavor. Packed with lean chicken, colorful vegetables, and a light broth, this soup is comforting without being heavy, an ideal option for clean eating, weight-loss meals, or anyone craving a wholesome bowl of warmth.
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Why You’ll Love This Healthy Chicken Soup Loaded With Veggies
This veggie-packed chicken soup is everything you want in a warm, nourishing bowl. It’s quick enough for busy weeknights yet hearty enough to satisfy the whole family. The broth is flavorful but still light, and the mix of vegetables brings color, texture, and nutrients to every bite. Whether you’re meal prepping or feeding a crowd, this soup is a reliable go-to. It uses simple ingredients, requires just one pot, and delivers a comforting homemade flavor that tastes like it simmered all day — even though it cooks in under 30 minutes.
Ingredients for Healthy Chicken Soup Loaded With Veggies
Main Soup Ingredients
- 1 ½ tablespoons olive oil or avocado oil
- ½ medium white or yellow onion, diced
- 3 celery ribs, diced
- 1 tablespoon minced garlic
- 8 cups chicken stock or broth
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 10 ounces frozen mixed vegetables (such as carrots, corn, peas, green beans)
- ½ medium cabbage, chopped (about 4 cups)
- 15-ounce can diced tomatoes (fire-roasted optional)
- 2 teaspoons Italian seasoning
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
Ingredient Notes & Healthy Substitutions
Broth Options
You can use low-sodium chicken broth to help control the salt level. If you want a lighter flavor or plant-based version, vegetable broth works well too.
Chicken Choices
Chicken breasts keep things lean, while chicken thighs add more tenderness and flavor. Both work perfectly. If you’re short on time, rotisserie chicken or pre-cooked shredded chicken is a convenient substitute — just add it in during the last few minutes.
Vegetable Swaps
Frozen mixed vegetables are a huge time saver, but feel free to mix in fresh options such as:
- Chopped carrots
- Zucchini
- Spinach or kale (added in the last 5 minutes)
- Green beans
- Sweet potatoes or squash for extra heartiness
Tomato Options
Fire-roasted tomatoes deepen the flavor, but regular diced tomatoes work just as well.
Family-Safe Substitutions
This recipe contains no alcohol or pork, making it naturally family-friendly. If you want a vegetarian version, swap the chicken with:
- White beans
- Lentils
- Firm tofu
And replace chicken broth with vegetable broth.
Step-by-Step Instructions
Step 1 – Sauté the Aromatics
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and celery, stirring occasionally until softened and fragrant, about 4–5 minutes. This step creates the flavorful base of the soup. Add the minced garlic and cook another 30–60 seconds until aromatic.
Step 2 – Add Broth and Begin the Soup Base
Pour in the chicken broth and bring the mixture to a gentle boil. This warms the base so the chicken cooks evenly and the flavors start to combine.
Step 3 – Add Chicken and Vegetables
Reduce heat to medium-low so the soup stays at a steady simmer. Add the chicken breasts or thighs directly into the pot. Then add the frozen mixed vegetables, chopped cabbage, diced tomatoes, Italian seasoning, salt, and black pepper. Stir well to combine everything.
Step 4 – Simmer Until the Chicken Is Cooked
Let the soup simmer for about 20 minutes, or until the chicken is fully cooked and tender. Stir occasionally so the veggies cook evenly and the flavors blend.
Step 5 – Shred the Chicken
Remove the chicken pieces and place them on a cutting board. Shred or chop the chicken into bite-size pieces. Return it to the pot and stir the soup well. Taste and adjust the salt, pepper, or seasoning as desired.
Step 6 – Serve and Enjoy
Serve the soup hot with crusty bread, fresh parsley, or a sprinkle of Parmesan if you like. It’s delicious on its own or paired with a light green salad.
Easy Healthy Chicken Soup Loaded With Veggies
- Total Time: 30 minutes
- Yield: 6 servings
Description
This Healthy Chicken Soup Loaded with Veggies is a cozy, nourishing, and flavor-packed recipe loaded with lean chicken, colorful vegetables, and a light broth — perfect for clean eating, weight loss meals, or anytime you want a wholesome bowl of warmth.
Ingredients
- 1 ½ tablespoons olive oil or avocado oil
- ½ medium white or yellow onion, diced
- 3 celery ribs, diced
- 1 tablespoon minced garlic
- 8 cups chicken stock or broth
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 10 ounces frozen mixed vegetables
- ½ medium cabbage, chopped (about 4 cups)
- 15-ounce can diced tomatoes
- 2 teaspoons Italian seasoning
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and celery and cook 4–5 minutes until softened. Add garlic and cook 30–60 seconds.
- Pour in chicken broth and bring to a gentle boil.
- Reduce to medium-low. Add chicken, frozen vegetables, cabbage, diced tomatoes, Italian seasoning, salt, and pepper. Stir well.
- Simmer for about 20 minutes or until chicken is fully cooked.
- Remove chicken, shred or chop, then return it to the pot. Adjust seasoning.
- Serve hot with bread, parsley, or Parmesan if desired.
Notes
For best results, sauté the aromatics to deepen flavor and add leafy greens like spinach in the last few minutes to prevent over-wilting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Pro Tips for Success
- Cut the vegetables into similar sizes so everything cooks evenly.
- Don’t skip sautéing—it deepens the flavor of the broth.
- If using rotisserie chicken, add it at the end to avoid overcooking.
- Adjust the thickness: Add more broth for a lighter soup or simmer longer to concentrate the flavor.
- Taste before serving—broth brands vary, so you may want a touch more salt.
- Add leafy greens like spinach in the last few minutes to avoid over-wilting.
Flavor Variations
- Lemon Herb Version: Add fresh lemon juice and chopped parsley for brightness.
- Spicy Chicken Soup: Stir in red pepper flakes or a diced jalapeño.
- Mediterranean Style: Add chickpeas, oregano, and a splash of lemon.
- Creamy Variation: Blend 1 cup of the broth with cooked veggies, then stir it back in.
- Mexican-Inspired: Add cumin, cilantro, and corn — top with avocado.
Serving Suggestions
This soup is incredibly versatile. Serve it with:
- Whole-grain or sourdough bread
- A simple green salad
- Crackers or toasted pita
- Brown rice or quinoa added directly into the bowl for extra fullness
It’s also a great starter for any meal — or the whole meal itself.
Storage and Freezing Instructions
Refrigerator
Store in an airtight container for up to 4 days. Reheat in the microwave or on the stove.
Freezer
This soup freezes very well. Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Meal Prep
Because this recipe makes a generous batch, it’s excellent for weekly meal prep. Portion into containers and refrigerate or freeze as needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Protein | 20g |
| Carbs | 14g |
| Fat | 6g |
| Fiber | 3g |
| Sodium | varies by broth |
(Values are approximate and based on typical ingredients.)
Other Recipes You Might Enjoy
- Easy Parmesan Crusted Chicken Sheet Pan Dinner
- Proven Amish Hamburger Steak Bake Recipe You’ll Love Tonight
- Amazing Mexican Pinto Bean Soup for Comfort Nights
FAQ About Healthy Chicken Soup Loaded With Veggies
Can I use pre-cooked chicken instead of raw chicken?
Yes! Pre-cooked or rotisserie chicken works great in this recipe and cuts down on cooking time. Just wait to add the shredded chicken until the last few minutes of cooking so it doesn’t dry out.
Can I make this soup vegetarian or vegan?
Absolutely. Swap the chicken for white beans, chickpeas, tofu, or lentils. Replace the chicken broth with vegetable broth. The flavors stay comforting and hearty without the meat.
Can I use fresh vegetables instead of frozen?
Yes. Fresh vegetables work perfectly. Simply add them during the same step as the frozen vegetables. Hard vegetables like carrots may need a few extra minutes of simmering to soften.
How can I make the soup thicker?
Simmer the soup uncovered for a few more minutes to let the broth reduce. You can also mash a few of the cooked vegetables with a spoon and stir them back in for natural thickening.
What herbs go best with this soup?
Italian seasoning is classic, but you can also add thyme, rosemary, parsley, or bay leaves. Fresh herbs added at the end brighten the flavor beautifully.
Is this soup good for weight loss?
Yes — this recipe is naturally low in calories, high in protein, and packed with vegetables. It keeps you full while providing essential nutrients without heavy ingredients.
Final Thoughts
This Easy Healthy Chicken Soup Loaded with Veggies is the kind of dependable recipe you’ll come back to again and again. It’s nutritious, flavorful, budget-friendly, and incredibly simple to make. Whether you’re cooking for your family, meal prepping for the week, or warming up on a chilly evening, this soup delivers comfort in every bite. With endless variation options and freezer-friendly convenience, it deserves a spot in your regular recipe rotation.For more inspiration, check out this Easy Ground Turkey Orzo One-Pot Dinner or explore more on Pinterest for your next meal idea!