19 Chicken Vegetable Soup Recipes Packed with Nutrition

As the days get shorter and the air turns crisp, there’s something comforting about a warm bowl of soup. Chicken vegetable soup has a special place in our hearts, bringing back memories of family meals and cozy evenings. Whether you’re feeling under the weather or simply craving a nourishing dish, chicken vegetable soup is the perfect solution. I created this post to share 19 chicken vegetable soup recipes that are not only delicious but also packed with nutrition.

If you’re someone who values healthy eating, this post is tailor-made for you. You might be on a weight-loss journey, looking to incorporate more veggies into your meals, or just seeking easy recipes that are both nutritious and satisfying. No matter your reason, these recipes will hit the spot. Each one is designed to be simple, flavorful, and comforting, making them ideal for busy weeknights or lazy weekends.

Get ready to discover a variety of chicken vegetable soup ideas that are packed with nutrients. From classic flavors to exciting new twists, you’ll find options that will please your palate and support your health goals. With these easy chicken recipes, you’ll learn how to whip up hearty meals that are sure to warm your soul and keep you feeling your best.

Key Takeaways

– You will find 19 unique chicken vegetable soup recipes that cater to various tastes and preferences, ensuring there’s something for everyone.

– Each recipe emphasizes nutritious ingredients, making it easier to maintain a healthy diet while enjoying flavorful meals.

– The soups are designed to be simple and quick to prepare, perfect for those busy nights when you still want a home-cooked meal.

– Many recipes incorporate seasonal vegetables and wholesome grains, adding both flavor and nutrition to your bowl.

– These comforting soups not only provide warmth but also support weight loss goals by being low in calories yet high in essential nutrients.

1. Classic Chicken Vegetable Soup

Craving a warm bowl of comfort? This classic chicken vegetable soup is the answer to your hunger pangs. With tender chicken, vibrant vegetables, and aromatic herbs, each spoonful gives you that cozy, homely feeling. The chicken broth base is a nourishing delight, packed with diced carrots, celery, onions, and peas for a colorful and nutritious medley that’s easy to prepare and perfect for meal prep. You can whip up a big batch and enjoy it throughout the week!

Ingredients:
– 2 cups cooked, shredded chicken
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup frozen peas
– Salt and pepper to taste
– 1 tsp thyme

Instructions:
1. In a large pot, sauté onions, carrots, and celery until soft, about 5 minutes.
2. Add shredded chicken and chicken broth, bringing to a boil.
3. Stir in thyme, salt, and pepper.
4. Reduce heat and let simmer for 20 minutes.
5. Add peas in the last 5 minutes of cooking.
6. Serve hot and enjoy!

FAQs:
– Can I freeze this soup? Yes, it freezes well for up to 3 months.
– Can I use other vegetables? Absolutely! Feel free to customize with your favorites.

2. Lemon-Ginger Chicken Soup

Feeling under the weather or just need a pick-me-up? This zesty lemon-ginger chicken soup is here to brighten your day! The refreshing kick from lemon combined with the warmth of ginger creates a delightful twist on a classic dish. Not only does it taste amazing, but it’s also loaded with antioxidants and vitamins to support your immune system. Adding kale or spinach elevates the nutritional value, making it a fantastic choice for any meal.

Ingredients:
– 2 cups cooked chicken, shredded
– 4 cups chicken broth
– Zest and juice of 1 lemon
– 1-inch piece of ginger, grated
– 1 cup carrots, sliced
– 1 cup kale, chopped
– Salt and pepper to taste

Instructions:
1. In a pot, bring chicken broth to a boil.
2. Add ginger, carrots, and shredded chicken. Simmer for 15 minutes.
3. Stir in lemon juice, zest, and kale. Cook for an additional 5 minutes.
4. Season with salt and pepper before serving.

FAQs:
– Can I use fresh ginger? Yes, fresh ginger gives a more robust flavor.
– How long can I store this soup? It lasts up to 4 days in the fridge.

3. Spicy Chicken and Vegetable Soup

Ready to spice up your meal? This spicy chicken and vegetable soup is bursting with flavor and heat! Infused with chili powder and cayenne, it’s perfect for those who love a kick. This soup not only tantalizes your taste buds, but the spices also help boost metabolism, making it a great choice for those on a weight-loss journey. Pair it with whole-grain bread for a complete meal that satisfies.

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 cup bell peppers, chopped
– 1 cup zucchini, diced
– 1 can black beans, drained
– 1 tsp chili powder
– 1/2 tsp cayenne pepper
– Salt and pepper to taste

Instructions:
1. In a pot, sauté bell peppers and zucchini until soft.
2. Add shredded chicken, black beans, and chicken broth.
3. Stir in chili powder, cayenne, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Serve hot, garnished with fresh cilantro if desired.

FAQs:
– Can I make this soup milder? Yes, reduce the amount of cayenne and chili powder.
– What can I substitute for chicken? Tofu or beans can be great alternatives.

4. Creamy Chicken Vegetable Soup

Craving something rich and comforting? Indulge in this creamy chicken vegetable soup that’s light yet satisfying! This recipe swaps heavy cream for Greek yogurt, giving you a luscious texture without the extra calories. Loaded with chicken, broccoli, and corn, it’s a delightful dish perfect for chilly evenings, and it pairs beautifully with a slice of whole-grain bread.

Ingredients:
– 1 cup cooked chicken, shredded
– 1 cup broccoli florets
– 1 cup corn
– 4 cups chicken broth
– 1/2 cup Greek yogurt
– Salt and pepper to taste

Instructions:
1. In a pot, heat chicken broth to a simmer.
2. Add broccoli, corn, and shredded chicken, cooking for about 10 minutes.
3. Stir in Greek yogurt until smooth.
4. Season with salt and pepper, adjusting to taste.
5. Serve warm with garnish if desired.

FAQs:
– Can I use coconut milk instead of yogurt? Yes, that’s a great dairy-free alternative.
– How long does this soup last? Store it in an airtight container in the fridge for up to 4 days.

5. Chicken Quinoa Vegetable Soup

Looking for a nutritious and filling option? This chicken quinoa vegetable soup is packed with protein and flavor! Quinoa adds a nutty taste and is a complete protein, making this soup hearty and satisfying. With chicken, kale, tomatoes, and spices, it’s the perfect quick dinner after a busy day, and it’s gluten-free to cater to various dietary needs.

Ingredients:
– 1 cup quinoa, rinsed
– 2 cups shredded chicken
– 1 can diced tomatoes
– 1 cup kale, chopped
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper to taste

Instructions:
1. In a pot, bring chicken broth to a boil.
2. Add quinoa, chicken, diced tomatoes, and cumin.
3. Reduce heat and simmer for 20 minutes.
4. Stir in kale and cook for an additional 5 minutes.
5. Season with salt and pepper.
6. Serve hot with a sprinkle of cheese if desired.

FAQs:
– Can I use brown rice instead of quinoa? Yes, but adjust the cooking time accordingly.
– Is this soup freezable? Yes, store in airtight containers for up to 3 months.

6. Chicken Vegetable Soup with Sweet Potatoes

Sweet potatoes add a delightful flavor twist to this chicken vegetable soup! Their natural sweetness balances the savory chicken, creating a satisfying dish that warms you up from the inside. Combined with carrots and green beans, this hearty recipe is perfect for meal prep as it stores well in the fridge and tastes even better the next day.

Ingredients:
– 1 large sweet potato, diced
– 2 cups cooked chicken, shredded
– 1 cup carrots, sliced
– 1 cup green beans, chopped
– 4 cups chicken broth
– Salt and pepper to taste

Instructions:
1. In a pot, combine sweet potatoes and chicken broth and bring to a boil.
2. Add carrots and green beans and cook until tender, about 10 minutes.
3. Stir in shredded chicken and season with salt and pepper.
4. Simmer for an additional 10 minutes.
5. Serve warm with a sprinkle of fresh herbs on top.

FAQs:
– Can I use frozen sweet potatoes? Yes, adjust cooking time as needed.
– How long does this soup last? It can be stored in the fridge for up to 4 days.

7. Italian Chicken Vegetable Soup

Transport your taste buds to Italy with this herby Italian chicken vegetable soup! Infused with aromatic spices like basil and oregano, it’s a flavorful delight that nourishes your body and soul. Juicy chicken, ripe tomatoes, zucchini, and fresh spinach come together for a delightful mix of textures and tastes, making it a comforting bowl of happiness without added carbs.

Ingredients:
– 2 cups cooked, shredded chicken
– 4 cups chicken broth
– 1 can diced tomatoes
– 1 cup zucchini, diced
– 1 cup spinach
– 1 tbsp Italian seasoning
– Salt and pepper to taste

Instructions:
1. In a pot, combine chicken broth and diced tomatoes and bring to a simmer.
2. Add zucchini, shredded chicken, and Italian seasoning.
3. Cook for about 15 minutes.
4. Stir in spinach until just wilted.
5. Season with salt and pepper before serving.

FAQs:
– What can I use instead of chicken? Tofu or beans can be great alternatives.
– How can I thicken this soup? Add a bit of cornstarch mixed with water.

8. Chicken and Vegetable Soup with Barley

This chicken and vegetable soup with barley is a hearty option that’s brimming with fiber and nutrients! Barley adds a chewy texture, making it incredibly satisfying while the chicken and vegetables ensure a balanced meal. It’s perfect for chilly days when you crave something comforting yet healthy.

Ingredients:
– 1 cup barley, rinsed
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 cup carrots, diced
– 1 cup celery, diced
– Salt and pepper to taste

Instructions:
1. In a pot, bring chicken broth to a boil.
2. Add rinsed barley, carrots, and celery; reduce heat and simmer for 20 minutes.
3. Stir in shredded chicken and cook for an additional 15 minutes.
4. Season with salt and pepper before serving.

FAQs:
– Is this soup gluten-free? No, barley contains gluten.
– Can I use other grains? Yes, brown rice or farro are great substitutes.

Fact: One cup of cooked barley packs about 6 g of fiber, boosting fullness without extra calories. Use it in your chicken vegetable soup recipes for a hearty, low-fat meal that powers weight loss on chilly days.

9. Coconut Curry Chicken Vegetable Soup

Spice things up with this aromatic coconut curry chicken vegetable soup! The creamy blend of coconut milk paired with rich curry spices creates a warm, comforting dish that feels like a tropical vacation. Loaded with fresh vegetables, this unique twist on traditional chicken soup is sure to impress your family and friends at the dinner table.

Ingredients:
– 2 cups shredded chicken
– 1 can coconut milk
– 4 cups chicken broth
– 1 cup bell peppers, diced
– 1 cup spinach
– 2 tbsp curry powder
– Salt to taste

Instructions:
1. In a pot, heat chicken broth and coconut milk together.
2. Add curry powder and mix well.
3. Stir in shredded chicken, bell peppers, and spinach.
4. Cook for 15 minutes, allowing the flavors to meld.
5. Season with salt and serve hot.

FAQs:
– Can I use light coconut milk? Yes, but the soup may be less creamy.
– How can I store leftovers? Keep in an airtight container in the fridge for up to 3 days.

10. Chicken and Vegetable Noodle Soup

Slurp into satisfaction with this chicken and vegetable noodle soup! The addition of whole grain noodles turns classic chicken soup into a hearty meal perfect for any day. Packed with tender chicken, crunchy veggies, and flavorful broth, it’s comfort food at its finest. Plus, you can easily customize it with your favorite vegetables!

Ingredients:
– 2 cups cooked chicken, shredded
– 4 cups chicken broth
– 1 cup whole grain noodles
– 1 cup carrots, sliced
– 1 cup peas
– Salt and pepper to taste

Instructions:
1. In a pot, bring chicken broth to a boil.
2. Add noodles and cook until al dente.
3. Stir in shredded chicken, carrots, and peas.
4. Season with salt and pepper.
5. Serve hot with fresh herbs on top.

FAQs:
– Can I use rice instead of noodles? Yes, rice can be a great substitute.
– How long will this soup last? Up to 4 days in the fridge.

11. Moroccan-Spiced Chicken Vegetable Soup

Embark on a culinary adventure with this Moroccan-spiced chicken vegetable soup! Filled with aromatic spices like cumin, coriander, and cinnamon, this soup offers a unique flavor profile that’s both comforting and exotic. The combination of chicken, chickpeas, and a medley of vegetables makes it a filling and nutritious option that’s sure to impress.

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 can chickpeas, rinsed
– 1 cup carrots, diced
– 1 cup zucchini, diced
– 1 tbsp cumin
– 1 tbsp coriander
– 1/2 tsp cinnamon
– Salt and pepper to taste

Instructions:
1. In a pot, heat chicken broth and stir in cumin, coriander, and cinnamon.
2. Add chickpeas, carrots, zucchini, and shredded chicken.
3. Simmer for 25 minutes, allowing flavors to meld.
4. Season with salt and pepper and serve hot.

FAQs:
– Can I use other beans instead of chickpeas? Yes, kidney beans work well.
– How long will this soup last? It can be stored in the fridge for 4 days.

12. Chicken Vegetable Soup with Lentils

This chicken vegetable soup with lentils is a protein-packed powerhouse! The hearty texture of lentils adds a delightful bite while boosting the fiber content, making this soup both healthy and delicious. With the comforting mix of chicken, carrots, and tomatoes, it’s perfect for those chilly nights when you need something warm and filling.

Ingredients:
– 1 cup lentils, rinsed
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 cup carrots, diced
– 1 can diced tomatoes
– Salt and pepper to taste

Instructions:
1. In a pot, bring chicken broth to a boil.
2. Add lentils, carrots, and diced tomatoes. Cook for 20 minutes.
3. Stir in shredded chicken and simmer for an additional 10 minutes.
4. Season with salt and pepper before serving.

FAQs:
– Can I use dried lentils? Yes, just adjust the cooking time accordingly.
– How can I store leftovers? Keep in an airtight container in the fridge for up to 4 days.

13. Chicken Vegetable Soup with Broccoli and Cauliflower

Double the veggies, double the nutrition with this chicken vegetable soup featuring both broccoli and cauliflower! This heartwarming soup is a fantastic way to load up on fiber while enjoying the delicious combination of chicken and fresh vegetables. The addition of garlic and herbs enhances the overall flavor, making it a delightful experience in every bowl.

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 cup broccoli florets
– 1 cup cauliflower florets
– 1 medium onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onions and garlic until fragrant.
2. Add chicken broth, broccoli, and cauliflower, and bring to a boil.
3. Stir in shredded chicken and simmer for 20 minutes.
4. Season with salt and pepper before serving.

FAQs:
– Can I use frozen broccoli and cauliflower? Yes, just adjust the cooking time.
– Is this soup gluten-free? Yes, it’s naturally gluten-free.

Fun fact: Doubling broccoli and cauliflower in chicken vegetable soup can add about 4–6 extra grams of fiber per serving, helping you stay fuller longer. Champions your weight loss goals with easy, tasty chicken vegetable soup recipes.

14. Chicken Vegetable Soup with Peppers and Onions

Flavor your day with this chicken vegetable soup highlighted by sweet peppers and onions! The natural sweetness of bell peppers combined with the aromatic qualities of onions creates a comforting experience that’s both delicious and nutritious. The vibrant colors make it visually appealing, and the combination of chicken and veggies ensures a hearty meal, perfect for a cozy dinner or lunch.

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 cup bell peppers, diced
– 1 medium onion, chopped
– 1 cup corn
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onions and bell peppers until soft.
2. Add chicken broth and corn, bringing it to a simmer.
3. Stir in shredded chicken and cook for an additional 15 minutes.
4. Season with salt and pepper before serving.

FAQs:
– Can I use frozen corn? Yes, it’s a great time-saver!
– How long can I store this soup? Up to 4 days in the fridge.

15. Chicken Vegetable Soup with Spinach and Tomatoes

Brighten your day with this chicken vegetable soup packed with vibrant spinach and tomatoes! Spinach delivers a boost of vitamins while fresh tomatoes add sweetness and depth of flavor. With tender chicken and colorful veggies, this dish is satisfying and easy to make—perfect all year round. It’ll surely become a staple in your kitchen!

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 can diced tomatoes
– 1 cup spinach
– Salt and pepper to taste

Instructions:
1. In a pot, heat chicken broth and diced tomatoes until simmering.
2. Stir in shredded chicken and spinach.
3. Cook for 5-10 minutes until heated through.
4. Season with salt and pepper before serving.

FAQs:
– Can I use fresh tomatoes instead of canned? Yes, just dice and add them in!
– How can I store leftovers? Keep in an airtight container in the fridge for up to 4 days.

16. Chicken Vegetable Soup with Mushrooms

Indulge in the earthy flavors of this chicken vegetable soup featuring hearty mushrooms! The mushrooms add a rich depth of flavor, making this soup satisfying and comforting. Combined with chicken, carrots, and celery, it’s a great option for cold nights or when you’re in need of some comfort food. This recipe will quickly become a favorite in your household!

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 cup mushrooms, sliced
– 1 cup carrots, diced
– 1 cup celery, diced
– Salt and pepper to taste

Instructions:
1. In a pot, sauté mushrooms, carrots, and celery until tender.
2. Add chicken broth and bring to a boil.
3. Stir in shredded chicken and cook until heated through.
4. Season with salt and pepper before serving.

FAQs:
– Can I use dried mushrooms? Yes, just rehydrate them before use.
– How long can I store this soup? Up to 4 days in the fridge.

Fun fact: adding 1 cup of sliced mushrooms to your chicken vegetable soup recipes adds about 15 calories while delivering 2 g of protein and 1 g of fiber. That small swap boosts fullness and flavor without blowing your weight-loss goals.

17. Chicken Vegetable Soup with Artichokes

Add a gourmet touch to your meals with this chicken vegetable soup featuring artichokes! These tender veggies bring a unique flavor and added nutrients, perfectly complementing the chicken and hearty vegetables. This delicious soup is an excellent way to introduce variety into your cooking while keeping it healthy and satisfying.

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 can artichoke hearts, drained and chopped
– 1 cup carrots, diced
– 1 cup celery, diced
– Salt and pepper to taste

Instructions:
1. In a pot, heat chicken broth until boiling.
2. Add artichokes, carrots, and celery.
3. Stir in shredded chicken and simmer for 25 minutes.
4. Season with salt and pepper before serving.

FAQs:
– Can I use fresh artichokes? Yes, just prepare them properly.
– How can I store leftovers? Keep in an airtight container in the fridge for up to 4 days.

18. Thai Chicken Vegetable Soup

Transport yourself to Thailand with this flavorful Thai chicken vegetable soup! Infused with coconut milk, lime juice, and fragrant herbs, this soup is a delightful explosion of taste. The combination of chicken, peppers, and fresh basil offers a contrast of flavors while still being healthy and comforting. It’s an exciting option for those looking for something different!

Ingredients:
– 2 cups shredded chicken
– 1 can coconut milk
– 4 cups chicken broth
– 1 cup bell peppers, sliced
– 1 lime, juiced
– Fresh basil for garnish
– Salt to taste

Instructions:
1. In a pot, heat chicken broth and coconut milk together.
2. Stir in sliced bell peppers and shredded chicken.
3. Cook for 10 minutes until heated through.
4. Add lime juice and season with salt before serving.
5. Garnish with fresh basil.

FAQs:
– Can I use light coconut milk? Yes, but it may alter the creaminess.
– How can I store leftovers? Keep in an airtight container in the fridge for up to 2 days.

19. Rustic Chicken Vegetable Soup

Wrap yourself in comfort with this rustic chicken vegetable soup that embodies home-cooked warmth! Filled with hearty vegetables and flavorful chicken, this dish brings back nostalgic memories of Sunday dinners. It’s the perfect meal to warm you from the inside out, ideal for enjoying with family and friends. Made with wholesome ingredients, it’s both nutritious and satisfying.

Ingredients:
– 2 cups shredded chicken
– 4 cups chicken broth
– 1 cup potatoes, diced
– 1 cup carrots, diced
– 1 cup peas
– Salt and pepper to taste

Instructions:
1. In a pot, bring chicken broth to a boil.
2. Add diced potatoes and carrots, cooking until tender.
3. Stir in shredded chicken and peas; season with salt and pepper.
4. Simmer for 15 minutes and serve warm.

FAQs:
– Can I use leftover turkey instead? Yes, it’s a great alternative!
– How long does this soup last? Up to 4 days in the fridge.

Conclusion

These 19 chicken vegetable soup recipes are not just comforting; they’re a delicious way to nourish yourself while maintaining your weight loss goals.

Each recipe offers something unique, making it easy to rotate through your weekly meal prep. With wholesome ingredients and flavors from around the world, there’s a soup for every palate.

Don’t forget to share your favorites and encourage others to embrace healthy eating habits with these delightful soup ideas!