Looking for a warm, comforting meal that’s light but still filling? This low-calorie chicken vegetable soup is packed with lean protein, fresh vegetables, and simple flavors that nourish your body without weighing you down.
It’s quick, healthy, family-friendly, and perfect for busy people, moms, or seniors who want an easy homemade meal with minimal effort. Simple ingredients, one pot, and ready in under an hour!
Tested & Approved
This recipe has been tested in our kitchen and approved by the Roz Recipes family, making it a reliable, everyday soup you can cook with confidence.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Difficulty: Easy
Ingredients
- 2 skinless chicken breasts (boneless, halal)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 cup cabbage or spinach, shredded
- 6 cups low-sodium chicken broth (halal certified)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1 tablespoon fresh parsley, chopped
- Juice of ½ lemon (optional, for freshness)
Instructions
- Prepare the chicken
Dice the chicken breasts into small bite-size cubes for faster cooking. - Sauté aromatics
Heat olive oil in a large soup pot over medium heat. Add onion and garlic. Cook for 2–3 minutes until fragrant. - Add vegetables
Stir in carrots, celery, zucchini, and green beans. Cook for 5 minutes to slightly soften. - Add chicken and broth
Add diced chicken and pour in the chicken broth. Stir well. - Season & simmer
Add salt, pepper, and thyme. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked and tender. - Finish fresh
Add cabbage or spinach during the last 5 minutes. Stir in parsley and lemon juice before serving. - Serve warm
Taste and adjust seasoning. Ladle into bowls and enjoy hot.
Tips, Variations & Storage
Substitutions
- Vegetarian: Replace chicken with chickpeas or white beans and use vegetable broth
- Gluten-free: Naturally gluten-free as written
- Low-carb/keto: Skip carrots and add more zucchini or spinach
- Extra protein: Add quinoa or lentils
Make-Ahead Advice
- Chop vegetables the night before
- Cook soup in advance for meal prep lunches
Storage Tips
- Fridge: Store in airtight container for 4 days
- Freezer: Freeze up to 3 months
- Reheat gently on stovetop or microwave
Serving Ideas
- Serve with whole-grain bread or pita
- Pair with a light salad
- Enjoy as a cozy dinner or healthy lunch
FAQ
Can I use rotisserie chicken?
Yes! Add shredded cooked chicken during the last 10 minutes of simmering.
How do I make it more filling?
Add brown rice, quinoa, or small pasta.
Can I cook this in a slow cooker?
Yes. Add everything and cook on low for 6–7 hours or high for 3–4 hours.
Is this soup good for weight loss?
Yes. It’s low-calorie, high-protein, and packed with fiber-rich vegetables to keep you full longer.
Nutrition Facts (approx.)
Calories per serving: 170
Protein: 22 g
Carbs: 12 g
Fat: 5 g
Conclusion
This Chicken Vegetable Soup (Low-Cal) recipe is simple, flavorful, and perfect for busy families or anyone wanting a light, nourishing meal. Give it a try and let us know how it turned out!