Chicken Vegetable Soup Protein

Name: Chicken Vegetable Soup Protein
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 4 cups chicken broth; 1 cup carrots, diced; 1 cup celery, diced; 1 cup zucchini, diced; 1 cup kale, chopped; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Healthy & Light

When I first attempted this Chicken Vegetable Soup Protein recipe, I was looking for something hearty yet nutritious. The combination of tender chicken, fresh vegetables, and hearty broth came together beautifully, creating a meal that warms the soul. Preparing it from scratch allowed me to control the ingredients while ensuring a delightful flavor profile. Plus, loading up on protein makes this soup a perfect choice for those busy days when you need a nutritious boost without sacrificing taste.

Created by

Anna

Last updated on 2026-02-24T17:54:18.294Z

In my kitchen, the process of making this Chicken Vegetable Soup Protein was both enjoyable and educational. I experimented with different vegetables, and the result was a colorful medley that not only looks appealing but also provides a range of nutrients. I discovered that simmering the vegetables just until tender retains their flavor and nutritional value without becoming mushy.

You can customize the soup based on seasonal produce, which is how I ended up using kale and zucchini in my latest batch. Don’t forget to season liberally throughout the cooking process, as it enhances the flavors layered within the dish, making every spoonful delightful.

Why You Will Love This Recipe
Rich in protein to keep you satisfied
Loaded with colorful, nutritious vegetables
Perfect for meal prep and easy to customize

Understanding Ingredients

Each ingredient in this Chicken Vegetable Soup serves a specific purpose, elevating both flavor and nutrition. The chicken breasts not only provide a rich source of protein, but they also add a savory depth to the broth as they cook. Vegetables like carrots and celery contribute natural sweetness and texture, while kale adds essential vitamins and fiber. Consider using organic vegetables for fresher flavors, as they usually have more pronounced tastes and better nutrient retention.

The choice of chicken broth is also crucial. Opting for low-sodium broth allows you to control the salt level in your soup, which is especially helpful if you are watching your sodium intake. If you have homemade broth, it will bring even more flavor and richness to the dish. The aromatic herbs like thyme not only enhance the flavor but also complement the earthy notes from the vegetables.

Cooking Techniques for Success

Properly sautéing the onion and garlic at the beginning is vital; this step builds the foundation of flavor for the entire soup. I recommend cooking them until they become translucent and golden, as this indicates that they have released their essential oils and provided the dish with a fragrant base. If garlic browns too quickly, reduce the heat, as burnt garlic can impart a bitter taste.

While simmering, the addition of zucchini and kale at the last 5 minutes is intentional. These greens should maintain some of their crispness and vibrant color. Overcooking them would lead to a mushy texture, which detracts from the overall appeal of the soup. Monitor the simmering process closely; a gentle simmer rather than a rolling boil helps prevent the vegetables from breaking down too much.

Ingredients

For the Soup

2 boneless, skinless chicken breasts
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup kale, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon olive oil

Enjoy your delicious and nourishing chicken vegetable soup!

Instructions

Prepare the Ingredients

Start by dicing the chicken breasts, carrots, celery, zucchini, and onions. Mince the garlic and chop the kale.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant. Then, add the carrots and celery, cooking until they begin to soften.

Cook the Chicken

Add the diced chicken to the pot, stirring it into the vegetables. Cook for about 5 minutes until the chicken is no longer pink.

Add Broth and Seasonings

Pour in the chicken broth and add thyme, salt, and pepper. Stir well to combine and bring to a boil.

Simmer the Soup

Once boiling, reduce the heat and let the soup simmer for 20 minutes, adding the zucchini and kale in the last 5 minutes of cooking.

Serve and Enjoy

Ladle the soup into bowls and serve hot. You can garnish with fresh herbs if desired.

Pair with crusty bread for a complete meal!

Pro Tips

Feel free to substitute any vegetables you have on hand. This recipe is highly customizable!

Storage and Reheating Tips

This Chicken Vegetable Soup can be a lifesaver for meal prep. Once cooled, transfer it to airtight containers, and it can be refrigerated for up to four days. For longer storage, consider freezing the soup in individual portions. Use freezer-safe bags or containers, leaving some space for expansion as the soup freezes. It can last for about three months in the freezer without sacrificing flavor.

When reheating, do so on the stove over medium heat, stirring occasionally to prevent sticking. If the soup appears thick after freezing, add a splash of water or broth to regain the desired consistency. Just heat until steaming, and you'll have a comforting meal ready in no time!

Savory Variations

Feel free to customize your soup with seasonal vegetables. For instance, adding green beans or bell peppers can enhance the color and provide a delightful crunch. If you're looking to spice things up, consider adding a dash of red pepper flakes or a splash of hot sauce during the simmer for a nice kick. To incorporate different proteins, leftover roasted chicken or shredded rotisserie chicken can be great alternatives if you're short on time.

For a heartier version, adding whole grains like quinoa or brown rice can make this soup even more filling. Just keep in mind that these grains will absorb liquid, so you may need to increase the amount of broth you use. Always taste and adjust seasonings accordingly when modifying the recipe.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Just add them directly into the soup and adjust cooking time as needed.

→ How long can I store leftovers?

Leftover soup can be stored in the refrigerator for up to 3 days.

→ Is this soup gluten-free?

Yes, this Chicken Vegetable Soup Protein is naturally gluten-free.

→ Can I make this soup in a slow cooker?

Yes! Just combine all the ingredients in the slow cooker and cook on low for 6-7 hours.