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

Every recipe concept that earns our Tested & Approved badge goes through a rigorous evaluation against the Roz Recipes standard. We carefully analyze the ingredient synergy, verify the nutritional balance, and ensure the methodology is optimized for quick, everyday cooking. This specific combination is approved because its flavor profile is structurally sound, offering a perfect balance of taste, texture, and visual appeal designed to succeed in any home kitchen.

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

1. Prepare the chicken
   Dice the chicken breasts into small bite-size cubes for faster cooking.
2. Sauté aromatics
   Heat olive oil in a large soup pot over medium heat. Add onion and garlic. Cook for 2–3 minutes until fragrant.
3. Add vegetables
   Stir in carrots, celery, zucchini, and green beans. Cook for 5 minutes to slightly soften.
4. Add chicken and broth
   Add diced chicken and pour in the chicken broth. Stir well.
5. 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.
6. Finish fresh
   Add cabbage or spinach during the last 5 minutes. Stir in parsley and lemon juice before serving.
7. 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!