Low-Calorie High-Protein Chicken & Veggie Soup
A hearty yet light soup packed with lean chicken breast, fresh vegetables, and beans—low in calories but high in protein to keep you full and energized.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Knife and cutting board
- Ladle
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 stalks celery sliced
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 1 can (15 oz) white beans drained and rinsed
- 2 cups baby spinach fresh
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Add the chicken pieces and cook for 4–5 minutes, until lightly browned on all sides.
- Pour in chicken broth, add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the white beans and simmer another 5 minutes.
- Add fresh spinach and cook just until wilted, about 2 minutes.
- Taste and adjust seasoning as needed. Ladle into bowls and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. This soup is flexible—add zucchini, mushrooms, or substitute chicken with turkey or tofu for variety.