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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.