Weight Loss Chicken Vegetable Soup Recipe
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.
- 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
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
- Prepare the chicken: Pound the chicken breasts to about 1/2 inch thickness to ensure even cooking.
- 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.
- 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.
- Add vegetables: Add chopped celery, carrots, zucchini, and mushrooms to the pan. Sauté for another 10 minutes to soften the vegetables.
- 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.
- Season the soup: Add the bay leaves, dried parsley, and dried basil to the pan. Stir to combine all ingredients evenly.
- 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.
- 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.
- 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
