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Healthy Low Calorie Veggie-Packed Chicken Soup - Simple, Satisfying, and Light

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: Just enough to soften the aromatics.
  • Onion: Yellow or white, diced.
  • Carrots: Peeled and sliced into coins or half-moons.
  • Celery: Sliced thin for quicker cooking.
  • Garlic: Fresh, minced.
  • Zucchini: Diced; adds bulk with very few calories.
  • Bell pepper: Any color, diced, for sweetness and color.
  • Kale or spinach: Chopped; spinach wilts quickly, kale adds a bit more texture.
  • Cauliflower florets: Small bite-sized pieces for extra veggie volume.
  • Cooked chicken breast: Shredded or diced; rotisserie chicken works well.
  • Low-sodium chicken broth: The base of the soup; you can mix with water if preferred.
  • Bay leaf: For depth.
  • Dried thyme and dried oregano: Earthy and classic.
  • Fresh parsley: Chopped, for freshness.
  • Lemon: Juice and zest for brightness.
  • Salt and black pepper: To taste.
  • Optional add-ins: A handful of green beans or peas, a pinch of red pepper flakes, or a splash of apple cider vinegar.

Method
 

  1. Prep the ingredients: Dice the onion, carrots, celery, zucchini, and bell pepper. Chop the kale or spinach and cut the cauliflower into small florets. Shred or dice the cooked chicken.
  2. Soften the aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until the onion is translucent.
  3. Add garlic and spices: Stir in the minced garlic, thyme, and oregano. Cook 30 seconds, just until fragrant—don’t let the garlic brown.
  4. Build the base: Add zucchini, bell pepper, and cauliflower. Stir to coat with the aromatics and herbs. Cook 2–3 minutes to start softening the vegetables.
  5. Pour in the broth: Add low-sodium chicken broth (about 8 cups) and the bay leaf. Bring to a gentle boil, then reduce to a simmer.
  6. Simmer until tender: Let the soup simmer 12–15 minutes, or until the cauliflower and carrots are tender but not mushy.
  7. Add the chicken and greens: Stir in the shredded chicken and kale or spinach. Simmer 3–5 minutes more, until the greens wilt and the chicken is heated through.
  8. Finish and season: Turn off the heat. Stir in lemon zest and 1–2 tablespoons lemon juice. Add chopped parsley. Taste and season with salt and black pepper. If you like a tiny kick, add a pinch of red pepper flakes.
  9. Serve: Ladle into bowls and enjoy as is, or add a squeeze more lemon on top for extra brightness.