Weight Loss Chicken Vegetable Soup Recipe

Introduction

This Weight Loss Soup is a hearty and healthy option packed with fresh vegetables and lean chicken. It’s flavorful, easy to prepare, and perfect for anyone looking to enjoy a comforting meal without the guilt.

Ingredients

• 1 cup celery, chopped
• 1 cup carrots, sliced
• 1 medium zucchini, sliced and then cut in half pieces
• 1 medium onion, diced
• 4 boneless skinless chicken breasts
• 1 (14.5 oz) can diced tomatoes
• 1 small can mushrooms (or fresh mushrooms, if preferred)
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 teaspoons dried parsley
• 1 teaspoon dried basil
• 2 bay leaves
• 2 tablespoons minced garlic
• 5 cups low sodium beef broth (plus extra if needed)

Instructions

1. Step 1: Pound the chicken breasts to about 1/2 inch thickness for even cooking.
2. Step 2: In a large sauté pan, melt the butter over medium heat. Add the chicken breasts and cook about 5 minutes per side until browned and fully cooked.
3. Step 3: Remove the chicken from the pan, slice into bite-sized pieces, and set aside.
4. Step 4: In the same pan, heat olive oil over medium-high heat. Add diced onion and minced garlic, sautéing until onions become translucent, approximately 10 minutes.
5. Step 5: Add chopped celery, carrots, zucchini, and mushrooms to the pan. Continue sautéing for another 10 minutes.
6. Step 6: Stir in the can of diced tomatoes.
7. Step 7: Pour in 5 cups of beef broth. If too much liquid evaporates during cooking, add more broth as needed.
8. Step 8: Add the bay leaves, dried parsley, and dried basil. Return the sliced chicken pieces to the pan.
9. Step 9: Simmer over medium heat until the vegetables are tender, about 15-20 minutes.
10. Step 10: For an alternative method, transfer all ingredients to a crockpot and cook on low for 5 hours or until vegetables are tender.
11. Step 11: Serve hot with crackers or crusty bread and butter for a satisfying meal. Enjoy!

Tips & Variations

• Use fresh mushrooms instead of canned for a firmer texture and fresher taste.
• Substitute chicken broth for beef broth if you prefer a lighter flavor.
• Add a pinch of crushed red pepper flakes for a little heat.
• For a vegetarian version, omit chicken and use vegetable broth instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without the chicken?

Yes, you can omit the chicken for a vegetarian option. Simply use vegetable broth and add extra vegetables or beans for protein.

What can I serve with this soup?

This soup pairs wonderfully with crackers, crusty bread, or a simple side salad to make a balanced meal.

Weight Loss Chicken Vegetable Soup Recipe

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★★★★★

4.8 from 124 reviews

A wholesome and flavorful weight loss soup featuring lean chicken breasts, fresh vegetables, and aromatic herbs simmered in low sodium beef broth. This hearty yet light soup is perfect for a healthy meal that supports weight management and satisfies your taste buds.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 cup celery, chopped
• 1 cup carrots, sliced
• 1 medium zucchini, sliced and then cut in half pieces
• 1 medium onion, diced
• 1 small can mushrooms (or fresh mushrooms if preferred)
• 1 14.5 oz can diced tomatoes
• 2 tablespoons minced garlic

Proteins

• 4 boneless skinless chicken breasts

Liquids & Fats

• 1 tablespoon olive oil
• 3 tablespoons butter
• 5 cups low sodium beef broth, plus extra if needed

Herbs & Spices

• 3 teaspoons dried parsley
• 1 teaspoon dried basil
• 2 bay leaves

Instructions

1. Prepare the chicken: Pound the chicken breasts to about 1/2 inch thickness to ensure even cooking.
2. Cook the chicken: In a large sauté pan, melt the butter over medium heat. Add the chicken breasts and cook each side for about 5 minutes or until browned and cooked through. Remove the chicken from the pan, slice into bite-sized pieces, and set aside.
3. Sauté aromatics: In the same pan, heat the olive oil. Add the diced onion and minced garlic, sautéing on medium-high heat until the onions become translucent, approximately 10 minutes.
4. Add vegetables: Add chopped celery, carrots, zucchini, and mushrooms to the pan. Sauté for another 10 minutes to soften the vegetables.
5. Add tomatoes and broth: Pour in the can of diced tomatoes followed by 5 cups of low sodium beef broth. If the soup boils down too much during cooking, add more broth as needed.
6. Season the soup: Add the bay leaves, dried parsley, and dried basil to the pan. Stir to combine all ingredients evenly.
7. Combine chicken and simmer: Add the sliced cooked chicken back into the pan. Reduce heat to medium and simmer the soup until the vegetables are tender, about 15-20 minutes.
8. Alternate crockpot method: For slow cooking, transfer all ingredients including cooked chicken to a crockpot and cook on low for 5 hours or until vegetables are tender.
9. Serve: Remove bay leaves before serving. Serve hot with crackers or crusty bread and butter for a complete meal. Enjoy!

Notes

• You can substitute fresh mushrooms for canned if preferred, adjusting cooking time accordingly.
• Add extra broth if the soup reduces too much during simmering to maintain desired consistency.
• For a lower fat option, reduce or omit butter and use only olive oil.
• This soup reheats well and tastes great as leftovers.
• To increase fiber content, you can add beans or leafy greens like spinach towards the end of cooking.
• Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.

Keywords: weight loss soup, healthy chicken soup, low fat soup, vegetable chicken soup, easy dinner recipe, low sodium soup