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A soup bowl filled with bone broth vegetable soup. It is next to a stack of bowls.

Healthy Chicken Vegetable Soup Recipe

Sandi Gaertner
An easy healthy chicken vegetable soup recipe. This recipe is great for those trying to avoid food waste as you can use any veggies in your refrigerator.
4.63 from 8 votes
dairy free allergen icon
an egg free allergen icon
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 6 servings
Calories 147 kcal

Ingredients
  

  • 2 raw chicken breasts
  • 1 cup carrots diced
  • 1 cup zucchini chopped into small pieces
  • 1 cup broccoli chopped
  • 2 cups raw spinach sliced very thinly
  • ⅓ cup leeks or onion, diced
  • 16.9 ounces chicken bone broth
  • 5 cups water
  • 2 teaspoons chili powder more if you like it spicy
  • 2 teaspoons cumin powder
  • 2 garlic cloves minced
  • 1 ½ teaspoons salt more to taste
  • ¾ teaspoon ground black pepper
  • 1 tablespoon olive oil

Optional Garnishes

  • fresh cilantro
  • sour cream
  • chives

Instructions
 

  • Cut your vegetables with a sharp knife on a cutting board.
  • In a pot, add the olive oil and vegetables.
  • Cook on medium heat until vegetables begin to soften, about 5-7 minutes.
  • Add the vegetables to a soup pot and add the chicken breasts, bone broth, water, and spices.
  • Cover the pot and bring to a boil for 10 minutes. Reduce the temperature to low and cook another 10 minutes.
  • Remove chicken breasts with a slotted spoon and place them on a cutting board or in a dish.
  • Using two forks, shred the chicken breasts.
  • Add the shredded chicken back into the soup.
  • Serve with a dollop of sour cream, fresh cilantro. and chives.
  • (In addition to the sour cream and chives, I like to sprinkle crushed tortilla chips on top of this soup with some cheddar.)

Notes

  1. This soup is good for eliminating food waste. Use any vegetables you have on hand in your refrigerator! All vegetables will taste good in this easy soup recipe!
  2. This soup makes a great lunch. Pour into a thermos and take it to work or school.
  3. Store the leftover soup in an airtight container in your refrigerator. It will keep fresh for up to 3 days. Freeze the soup in a freezer-safe container.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1bowlCalories: 147kcalCarbohydrates: 6gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 751mgPotassium: 544mgFiber: 2gSugar: 2gVitamin A: 4947IUVitamin C: 23mgCalcium: 51mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.