Can I use rotisserie chicken instead of raw chicken?

Absolutely! Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply skip adding raw chicken to simmer, and instead stir in shredded rotisserie chicken during the last 5 minutes of cooking, just long enough to heat through.

How can I make this soup in a slow cooker?

This soup adapts beautifully to slow cooking. Sauté the onions, celery, and garlic as directed, then transfer to a slow cooker along with all remaining ingredients except the frozen vegetables. Cook on low for 6-7 hours or high for 3-4 hours. Add the frozen vegetables during the last 30 minutes of cooking time. Remove and shred the chicken, then return to the soup before serving.

Is there a way to make this soup creamier?

For a creamier version, stir in 1/2 cup of half-and-half or full-fat coconut milk during the last 5 minutes of cooking. Alternatively, blend 1-2 cups of the finished soup (making sure to avoid chicken pieces) and stir the purée back into the pot for a naturally thickened soup without adding dairy.

Can I use fresh vegetables instead of frozen?

Definitely! Fresh vegetables can be substituted for the frozen mix. Add heartier fresh vegetables like carrots at the beginning with the chicken, and add quicker-cooking vegetables like green beans or corn during the last 5-10 minutes of simmering to prevent overcooking.

Healthy Chicken Vegetable Soup Recipe

Name: Healthy Chicken Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ tablespoons olive or avocado oil (extra virgin); ½ white or yellow onion, diced; 3 celery ribs, diced (about 1 cup); 1 tablespoon garlic, minced; 10 ounces frozen mixed vegetables (carrot, green bean, and corn mix); ½ medium cabbage, chopped (about 4 cups); 15 ounces canned diced tomatoes (preferably fire roasted); 2 teaspoons Italian seasoning blend; 2 teaspoons salt; 1 teaspoon black pepper; 8 cups chicken stock or broth; 1½ pounds chicken breasts or thighs (boneless and skinless)

Description

This Healthy Chicken Vegetable Soup is a hearty and nutritious meal that is perfect for a cozy lunch or dinner. Packed with tender chicken, vibrant vegetables, and flavorful seasonings, this soup is a comforting dish that’s also easy to prepare. It’s a wholesome choice for those who want to enjoy a filling, low-calorie, and protein-rich meal with a burst of flavors in every bite. Perfect for meal prep or warming up on chilly days.

Ingredients

Units Scale

Vegetables and Seasoning

1 1/2 tablespoons olive or avocado oil (extra virgin)
1/2 white or yellow onion, diced
3 celery ribs, diced (about 1 cup)
1 tablespoon garlic, minced
10 ounces frozen mixed vegetables (carrot, green bean, and corn mix)
1/2 medium cabbage, chopped (about 4 cups)
15 ounces canned diced tomatoes (preferably fire roasted)
2 teaspoons Italian seasoning blend
2 teaspoons salt
1 teaspoon black pepper

Broth and Protein

8 cups chicken stock or broth
1 1/2 pounds chicken breasts or thighs (boneless and skinless)

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Instructions

Sauté Vegetables
Heat the olive or avocado oil in a soup pot over medium-high heat. Add the diced onion and celery and sauté, stirring frequently, until the onion is tender. Then, add the minced garlic and sauté for an additional minute, or until golden in color.
Bring to Boil
Pour in the chicken stock or broth and bring it to a quick boil on high heat.
Simmer with Ingredients
Reduce the heat to medium or medium-low and add the chicken breasts, frozen mixed vegetables, chopped cabbage, canned diced tomatoes, Italian seasoning, salt, and pepper to the pot. Let everything simmer for about 20 minutes or until the chicken is fully cooked through.
Shred the Chicken
Carefully remove the chicken breasts from the pot and shred or chop them into bite-sized pieces. Once done, add the shredded chicken back into the soup and stir thoroughly.
Final Adjustments
Taste the soup and adjust the seasonings with additional salt or pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve and enjoy!

Notes

To save time, you can use pre-shredded rotisserie chicken instead of raw chicken breasts. Just add it to the soup in the final few minutes of simmering.
For extra flavor, consider adding a splash of lemon juice or a pinch of red pepper flakes before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to substitute fresh seasonal vegetables in place of frozen ones for a fresher taste.

Nutrition

Serving Size: 1 bowl
Calories: 190kcal
Sugar: 5g
Sodium: 900mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg