When the day has stretched longer than expected and your energy is running low, this low calorie chicken vegetable soup quietly calls your name. It’s not flashy or complicated, just a straightforward bowl of comfort that somehow manages to feel both soothing and energizing at once.
I remember one evening when I was halfway through cleaning the kitchen and realized dinner was still a distant idea. I chopped the veggies a bit messily—some pieces uneven, others a little too big—but the aroma of garlic and onions sizzling in olive oil quickly distracted me from the chaos. As the broth simmered, the house filled with the smell of thyme and fresh vegetables, and I found myself leaning on the counter, watching the steam rise from the pot, wondering if I’d have time to sit down and actually enjoy the meal. Spoiler: I did, and it was exactly the kind of simple satisfaction I needed.
- It’s a light yet filling meal that won’t weigh you down when you’re craving something warm.
- Packed with fresh veggies and lean chicken, it’s an easy way to get a nutritious boost without fuss.
- The flavors are gentle and familiar, making it a safe bet even for picky eaters or those easing back into healthy habits.
- It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients.
Sometimes the simplest dishes are the ones you come back to again and again. This soup feels like one of those, even if you’re not sure why at first. It’s just… right.
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Low Calorie Chicken Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 1x
Description
A light and healthy low calorie chicken vegetable soup packed with lean protein and fresh vegetables, perfect for a nutritious meal.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
6 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot and sauté for 3-4 minutes until the onion becomes translucent.
Add the sliced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the low sodium chicken broth and bring to a boil.
Once boiling, reduce the heat to a simmer and add the diced zucchini, green beans, shredded chicken breast, dried thyme, dried parsley, black pepper, salt, and bay leaf.
Simmer the soup uncovered for 20 minutes, or until the vegetables are tender.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Don’t worry about fancy equipment here; a sturdy pot and your favorite wooden spoon will do just fine. Serving it with a crusty slice of bread or even a light salad makes for a balanced meal, especially on cooler nights. If you’re feeling adventurous, I’ve sometimes swapped green beans for peas or tossed in a handful of kale toward the end, but honestly, the original mix is hard to beat. You could also skip the chicken and simmer the vegetables a little longer for a vegetarian take, though I haven’t tested that thoroughly yet.
FAQ
Can I make this soup ahead of time? Absolutely. It keeps well in the fridge for a few days, and leftovers taste even better the next day once the flavors meld.
Is it freezer-friendly? Yes, you can freeze it for up to three months. Just thaw it overnight in the fridge before reheating gently on the stove.
Can I use pre-cooked chicken? Yes, shredded rotisserie chicken works perfectly and saves time.
When life gets hectic, having a go-to like this soup feels like a small win. Bookmark this one—you never know when you’ll need a comforting bowl that’s light, fresh, and ready in under an hour.