Description
This Healthy Chicken Vegetable Soup is a nutritious and flavorful meal, brimming with fresh vegetables and tender chicken simmered in a savory broth. Perfect for a quick, wholesome dinner, it combines the goodness of mixed vegetables, cabbage, and seasoned chicken to create a comforting and satisfying dish ready in just 30 minutes.
Ingredients
Scale
Soup Base
- 1½ tablespoons olive or avocado oil (extra virgin)
- ½ white or yellow onion, diced
- 3 celery ribs, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 10 ounces frozen mixed vegetables (carrot, green bean, and corn mix)
- ½ medium cabbage, chopped (about 4 cups)
- 15 ounces canned diced tomatoes (preferably fire roasted)
- 2 teaspoons Italian seasoning blend
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 cups chicken stock or broth
Protein
- 1½ pounds chicken breasts or thighs (boneless and skinless)
Instructions
- Heat the Oil: Warm 1½ tablespoons of extra virgin olive or avocado oil in a large pot over medium heat until shimmering.
- Sauté Aromatics: Add the diced onion and celery to the pot and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables and Seasoning: Stir in the frozen mixed vegetables, chopped cabbage, canned diced tomatoes with their juice, Italian seasoning, salt, and black pepper. Mix well to combine all ingredients.
- Pour in Broth: Carefully add 8 cups of chicken stock or broth to the pot. Stir everything together, bringing the mixture to a gentle boil.
- Add Chicken: Place the boneless, skinless chicken breasts or thighs into the simmering soup. Reduce heat to low and cover the pot.
- Simmer: Let the soup simmer gently for about 20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to distribute evenly.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve hot for a comforting and healthy meal.
Notes
- You can substitute other vegetables such as zucchini or spinach based on preference.
- For a spicier version, add a pinch of red pepper flakes during seasoning.
- Use low-sodium chicken broth to control salt content if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make it gluten-free, ensure your broth and seasonings contain no gluten additives.
