Chicken Vegetable Soup recipe is diet-friendly! If you're searching for a delicious and nutritious dish to warm you up during the colder seasons, the Chicken Vegetable Soup recipe is the perfect choice. It's a great choice for those who want to keep their calorie intake in check while enjoying some comforting and tasty food during fall and winter.
Loving the Diet!!!
Here are some of our favorite soups: Tortilla chicken, Ham and beans, Chicken Posole, Vegetable soup, Ramen, Black beans, and more. We hope that you will enjoy them as much as we do. This chicken vegetable soup is a comforting bowl of goodness packed with flavor and takes less than an hour to make. It will leave you feeling full and satisfied.
Diet-friendly
This recipe is not a magical weight loss secret, but it is filling and can help you cut calories. Two cups of this dish contain less than 300 calories.
Leftover chicken or chicken breasts make a perfect meal for random days when you don't have time to figure out what to cook.
After I make any soup, I measure it and put it in pre-portioned containers for lunches or dinners. This way, I can easily heat it up and know how many calories are in each server. This trick has majorly helped us stay on our diet and keeps me from eating too much.
Add Veggies!!
You can add any veggie you like, so get creative!!! We enjoy carrots, celery, peas, and corn, but you can substitute them with any veggies like green beans, potatoes, and even broccoli. Usually we will use whatever vegetables happen to be in the fridge or freezer. 😃
It's like a hug in a bowl!
Another GREAT thing about this chicken vegetable soup recipe is that it can be made on the weekend to enjoy throughout the week. It's easy to freeze and reheat, as well. All you need to do is:
- After making it, let the soup cool
- Grab a measuring cup
- Pour your serving into a freezer container or zip lock bag (we often put the soup into single-serving portions)
- Seal
- We also write on the bag how many servings, what it is, the number of calories, and the date (this way, you can avoid the old..." what is this" freezer guessing game.)
Having homemade soup on hand for when you feel a cold coming on. It's like a hug from mom. Grandma was right, after all: Chicken soup is good for a cold, not just the soul.
Key to enhancing the flavor in this soup
Sauté the spices in the pan when adding the chicken (raw or cooked). Sauté until chicken is fully cooked, and add the veggies. The aroma of these spices is amazing. We sometimes add roasted garlic if we have any available. This enhances the flavors. Our kitchen smelled so good, and we could hardly wait for the soup to finish.
Add the non-fat chicken broth to the chicken & veggie mixture, bring to a boil, and simmer for 30 minutes.
This recipe will make about 16 cups of soup. We didn't need to add any additional seasoning. It was perfect.
Serve as a main dish or appetizer.
Chicken Vegetable Soup: Diet-Friendly Comfort Food
Ingredients
- 2 Pounds Chicken breast Use leftover chicken or raw chicken breast
- 1 Tablespoon Turmeric
- 2 Tablespoons Chicken bouillon powder
- 1 teaspoon Garlic Powder or 1 Tablespoon of Roasted Garlic
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Cups Water
- 32 Ounces Chicken Broth 33 % less Sodium
- 12 Ounces Carrots Fresh or Frozen
- 12 Ounces Frozen Peas Can also use fresh peas
- 12 Ounces Frozen Corn Can also use fresh corn
- 12 Ounces Green Beans Fresh or Frozen
Instructions
- Cut the chicken breast into bite-size pieces.2 Pounds Chicken breast
- Mix together all herbs (Turmeric, Garlic Powder, Chicken Bouillon, Salt, and Pepper)
- Start cooking chicken in a large saucepan. Add spices and sauté until fully cooked, about 8-10 minutes for raw chicken.1 Tablespoon Turmeric, 2 Tablespoons Chicken bouillon powder, 1 teaspoon Garlic Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Add a cup of water to the chicken; this will keep the spices from burning. Bring to a boil.3 Cups Water
- When the chicken is cooked, stir in the peas, green beans, carrots, and corn. And add the chicken broth.32 Ounces Chicken Broth, 12 Ounces Carrots, 12 Ounces Frozen Peas, 12 Ounces Frozen Corn, 12 Ounces Green Beans
- Bring to a boil. Then turn down the heat and simmer for 30 minutes or so.
- Enjoy!!!!!
Barbara J Jenkins says
I'm going with celery, onion, taters, carrots and green beans. Can't have corn because of diverticulisis
Amy says
Oh that sounds like it will be amazing! Thank you for trying our recipe!! 😀