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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.
4.58 from 7 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Gluten Free Soup Recipes
Cuisine American
Servings 6 people
Calories 178 kcal


  • 2 raw chicken breasts
  • 4 large carrots diced
  • 2 zucchini chopped into small pieces
  • 2 large heads of broccoli chopped
  • 2 cups raw spinach sliced very thinly
  • 2 ½ cups low sodium chicken broth I use a box of Trader Joe's
  • 6 cups water
  • 2 teaspoons chili powder more if you like it spicy
  • 2 teaspoons cumin powder
  • 1 ½ teaspoons salt more to taste
  • ¾ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • Optional sour cream
  • Optional chives


  • In a pot, add oil and vegetables.
  • Cook on medium heat until onions become translucent.
  • Add chicken breasts, chicken broth, water, and spices.
  • Boil for 30 minutes.
  • Add chopped cilantro and cook for 15 more minutes.
  • Remove chicken breasts and place on a cutting board or in a dish.
  • If you want, you can use an immersion blender to puree all of the vegetables.
  • Using two forks, shred the chicken breasts. (See photo below.)
  • Add back into the soup.
  • Serve with a dollop of sour cream 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.)


This soup makes a great lunch. Pour into a thermos and take it to work or school.


Serving: 1gCalories: 178kcalCarbohydrates: 14gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 47mgSodium: 690mgFiber: 5gSugar: 4g
Keyword chicken vegetable soup, chicken vegetable soup recipe, easy chicken vegetable soup
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