High-Protein Chicken Veggie Soup – Simple, Hearty, and Satisfying

This High-Protein Chicken Veggie Soup is the kind of meal that makes weeknights easier and your body feel good. It’s loaded with lean chicken, colorful vegetables, and a rich, savory broth that tastes like it simmered all day. The best part?

It comes together with straightforward steps and common ingredients. Whether you’re meal-prepping or feeding a crowd, this soup delivers big flavor and serious nutrition without any fuss.

High-Protein Chicken Veggie Soup - Simple, Hearty, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Aromatics: 1 large yellow onion, 3 cloves garlic, 2 ribs celery
• Vegetables: 3 carrots, 1 zucchini, 1 red bell pepper, 1 cup green beans (fresh or frozen), 2 cups baby spinach or chopped kale
• Broth and liquids: 8 cups low-sodium chicken broth, 1 tablespoon olive oil
• Grains/beans (optional boosters): 1/2 cup cooked quinoa or 1 can (15 oz) cannellini beans, drained and rinsed
• Herbs and spices: 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1/2 teaspoon smoked paprika, pinch red pepper flakes (optional)
• Finishing touches: Juice of 1/2 lemon, 2 tablespoons chopped fresh parsley or dill
• Seasoning: Salt and black pepper

Instructions

 

• Prep your ingredients: Dice the onion, carrots, celery, and bell pepper. Slice the zucchini. Trim and cut green beans into 1-inch pieces. Mince the garlic. Season the chicken lightly with salt and pepper.
• Sear the chicken: Heat olive oil in a large pot over medium-high. Add the chicken and cook 3–4 minutes per side until lightly browned. It doesn’t need to be cooked through. Remove to a plate.
• Build the flavor base: Lower heat to medium. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened and lightly golden. Stir in garlic, thyme, oregano, smoked paprika, and red pepper flakes. Cook 30 seconds until fragrant.
• Deglaze and simmer: Pour in a splash of broth and scrape up any browned bits. Add the remaining broth and bay leaf. Return the chicken (and any juices) to the pot. Bring to a gentle simmer.
• Cook the chicken through: Simmer uncovered 12–15 minutes, until the chicken is cooked through and tender. Remove chicken to a cutting board.
• Add the veggies: Stir in bell pepper, zucchini, and green beans. Simmer 8–10 minutes until just tender.
• Shred the chicken: Shred or chop the chicken into bite-sized pieces and return it to the pot.
• Optional protein boosters: Stir in cannellini beans or cooked quinoa. Simmer 2–3 minutes to warm through.
• Finish the soup: Turn off the heat. Add spinach or kale and let it wilt. Stir in lemon juice and fresh parsley or dill. Taste and adjust salt and pepper.
• Serve: Ladle into bowls and enjoy as is, or top with a spoonful of Greek yogurt or a sprinkle of grated Parmesan for extra richness.

Why This Recipe Works

This soup is built on simple techniques that bring out deep flavor. Searing the chicken first gives the broth a head start with rich, browned bits that taste like comfort.

Adding a mix of hearty and quick-cooking vegetables gives you texture in every spoonful, from tender carrots to bright green beans. Finally, a smart finish of lemon and herbs keeps the whole pot fresh and lively, so it never feels heavy.

• High protein without heaviness: Lean chicken breast or thighs pack protein without making the soup feel heavy.
• Balanced textures: Soft onions and carrots meet snappy green beans and leafy greens for a satisfying bite.
• Flavor layers: Sear, sauté, simmer, then finish with herbs and acid for a clean, well-rounded taste.
• Meal-prep friendly: It reheats beautifully and freezes well for easy future meals.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Aromatics: 1 large yellow onion, 3 cloves garlic, 2 ribs celery
• Vegetables: 3 carrots, 1 zucchini, 1 red bell pepper, 1 cup green beans (fresh or frozen), 2 cups baby spinach or chopped kale
• Broth and liquids: 8 cups low-sodium chicken broth, 1 tablespoon olive oil
• Grains/beans (optional boosters): 1/2 cup cooked quinoa or 1 can (15 oz) cannellini beans, drained and rinsed
• Herbs and spices: 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1/2 teaspoon smoked paprika, pinch red pepper flakes (optional)
• Finishing touches: Juice of 1/2 lemon, 2 tablespoons chopped fresh parsley or dill
• Seasoning: Salt and black pepper

Step-by-Step Instructions

1. Prep your ingredients: Dice the onion, carrots, celery, and bell pepper. Slice the zucchini.

   Trim and cut green beans into 1-inch pieces. Mince the garlic. Season the chicken lightly with salt and pepper.

2. Sear the chicken: Heat olive oil in a large pot over medium-high.

   Add the chicken and cook 3–4 minutes per side until lightly browned. It doesn’t need to be cooked through. Remove to a plate.

3. Build the flavor base: Lower heat to medium.

   Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened and lightly golden. Stir in garlic, thyme, oregano, smoked paprika, and red pepper flakes.

   Cook 30 seconds until fragrant.

4. Deglaze and simmer: Pour in a splash of broth and scrape up any browned bits. Add the remaining broth and bay leaf. Return the chicken (and any juices) to the pot.

   Bring to a gentle simmer.

5. Cook the chicken through: Simmer uncovered 12–15 minutes, until the chicken is cooked through and tender. Remove chicken to a cutting board.
6. Add the veggies: Stir in bell pepper, zucchini, and green beans. Simmer 8–10 minutes until just tender.
7. Shred the chicken: Shred or chop the chicken into bite-sized pieces and return it to the pot.
8. Optional protein boosters: Stir in cannellini beans or cooked quinoa.

   Simmer 2–3 minutes to warm through.

9. Finish the soup: Turn off the heat. Add spinach or kale and let it wilt. Stir in lemon juice and fresh parsley or dill.

   Taste and adjust salt and pepper.

10. Serve: Ladle into bowls and enjoy as is, or top with a spoonful of Greek yogurt or a sprinkle of grated Parmesan for extra richness.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days. The flavors deepen by day two.
• Freezer: Freeze in meal-size portions for up to 3 months. Leave a little headspace for expansion.
• Reheating: Warm on the stovetop over medium heat until hot.

  If reheating from frozen, thaw overnight in the fridge or use gentle heat to avoid mushy vegetables.

• Freshness tip: If you plan to freeze, add delicate greens like spinach when reheating for the best texture.

Health Benefits

• High-quality protein: Chicken delivers essential amino acids for muscle repair and steady energy.
• Fiber-rich vegetables: Carrots, beans, zucchini, and greens support digestion and keep you fuller longer.
• Lower sodium option: Using low-sodium broth and seasoning to taste helps control salt intake.
• Balanced macros: The combination of lean protein, non-starchy vegetables, and optional beans or quinoa makes a complete, satisfying meal.
• Micronutrient boost: You get vitamin A from carrots, vitamin C from bell peppers, potassium from zucchini, and iron from leafy greens.

What Not to Do

• Don’t boil aggressively: A hard boil can make chicken tough and vegetables mushy. Keep it at a gentle simmer.
• Don’t skip seasoning in layers: Add pinches of salt as you cook aromatics and vegetables. It builds a better flavor base.
• Don’t overcook the greens: Add spinach or kale at the end so it stays vibrant and tender.
• Don’t overcrowd the pot at high heat: If the chicken won’t brown, sear in batches.

  Browning equals flavor.

• Don’t forget acidity: Lemon juice at the end brightens everything. Without it, the soup can taste flat.

Alternatives

• Protein swaps: Use turkey breast, ground chicken, or rotisserie chicken for faster prep. For a pescatarian twist, add cooked white fish at the end and simmer gently for 2–3 minutes.
• Vegetable variations: Swap green beans for broccoli florets, zucchini for yellow squash, or spinach for kale or Swiss chard.
• Grain and legume options: Try farro, barley, brown rice, chickpeas, or lentils.

  If using dry lentils, simmer them separately until tender before adding.

• Flavor profiles: For Italian vibes, add a Parmesan rind while simmering and finish with basil. For a smoky kick, add extra smoked paprika and a dash of chipotle powder. For a ginger-garlic edge, add fresh ginger and finish with a splash of rice vinegar.
• Dairy-free creaminess: Blend a cup of the soup (broth and veggies) and stir it back in for a thicker texture without cream.

Can I use frozen vegetables?

Yes.

Frozen green beans, bell peppers, or mixed vegetables work well. Add them directly from the freezer and simmer just until tender, usually a few minutes less than fresh.

Is chicken breast or thigh better?

Both work. Breast is leaner and slightly firmer, while thigh stays juicier and is more forgiving if slightly overcooked. Choose based on texture preference and macros.

How can I make it even higher in protein?

Add a can of cannellini beans, stir in cooked quinoa, or finish with a dollop of plain Greek yogurt per bowl.

You can also use extra chicken or add collagen-rich bone broth.

Can I make this in a slow cooker?

Yes. Sauté aromatics on the stovetop for best flavor, then transfer everything (except greens and lemon) to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours.

Stir in greens and lemon at the end.

What if I only have pre-cooked chicken?

Great. Skip the sear. Simmer the broth with aromatics and vegetables until tender, then stir in chopped cooked chicken during the last 5 minutes to warm through.

How do I thicken the soup without flour?

Blend 1–2 cups of the soup and return it to the pot, or stir in a small portion of mashed cannellini beans.

Both add body while keeping it gluten-free.

Final Thoughts

High-Protein Chicken Veggie Soup is the reliable, no-drama meal you’ll keep coming back to. It’s hearty without being heavy, flexible with what’s in your fridge, and satisfying any night of the week. Make a big batch, stash a few portions in the freezer, and you’ve got an easy win waiting for you.

Simple, nourishing, and packed with flavor—this is everyday cooking at its best.