📝 Description
This homemade chicken vegetable soup is packed with tender shredded chicken, colorful vegetables like carrots and broccoli, and a flavorful golden broth. It’s high in protein, rich in vitamins, and ideal for meal prep, weight management, or immune support. Whether you’re looking for a low-calorie dinner idea, high-protein meal prep, or a healthy comfort food recipe, this soup checks all the boxes.
🛒 Ingredients
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup broccoli florets
- 1 cup cauliflower (optional)
- 1 cup diced tomatoes (fresh or canned)
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon turmeric (for color and anti-inflammatory benefits)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup egg noodles or any pasta (optional)
- Fresh parsley or cilantro for garnish
👩🍳 Instructions
- Heat the base
In a large pot, heat olive oil over medium heat. Add diced onions and sauté for 3–4 minutes until translucent. - Add aromatics
Stir in garlic and cook for about 30 seconds until fragrant. - Cook vegetables
Add carrots, celery, broccoli, and cauliflower. Cook for 5 minutes, stirring occasionally. - Add broth and seasoning
Pour in the chicken broth. Add turmeric, thyme, paprika, salt, and pepper. Bring to a boil. - Simmer
Reduce heat and let simmer for 15–20 minutes until vegetables are tender. - Add chicken and pasta
Stir in shredded chicken and noodles (if using). Cook for another 8–10 minutes until noodles are soft. - Finish and serve
Taste and adjust seasoning. Garnish with fresh herbs and serve hot.
💡 Pro Tips
- Use bone broth for extra collagen and nutrients.
- Add a squeeze of lemon juice at the end for brightness.
- For a low-carb version, skip noodles and add zucchini or spinach.
🔄 Variations
- Keto chicken soup: Replace pasta with cauliflower rice.
- Spicy version: Add chili flakes or hot sauce.
- Creamy version: Stir in a splash of coconut milk or cream.
❓ Frequently Asked Questions
1. Can I use raw chicken instead of cooked?
Yes. Add raw chicken breasts or thighs directly into the broth and simmer for 20–25 minutes, then shred.
2. How long does this soup last?
It keeps well in the fridge for 3–4 days. For longer storage, freeze up to 3 months.
3. Is this soup good for weight loss?
Absolutely. It’s a low-calorie, high-protein meal that keeps you full and supports fat loss goals.
4. What are the health benefits?
This soup is rich in vitamins A, C, and antioxidants. It supports immunity, digestion, and overall wellness.
5. Can I make it in a slow cooker?
Yes. Combine all ingredients except noodles and cook on low for 6–7 hours. Add noodles in the last 30 minutes.
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