High Protein Chicken Vegetable Soup
A comforting and quick soup made with tender chicken, colorful vegetables, and a flavorful broth, perfect for weeknights, meal prep, or post-workout recovery.
Ingredients
Main Ingredients
- 1 lb lean chicken breast, diced bite-size pieces
- 4 cups chicken broth low-sodium recommended
- 2 cups mixed fresh vegetables carrots, celery, bell peppers suggested
- 1 unit onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1–2 tablespoons olive oil for sautéing
Instructions
Preparation
- Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until softened and translucent, about 3–4 minutes.
- Add the diced chicken to the pot. Cook, stirring occasionally, until the pieces are lightly browned on the outside (about 4–6 minutes).
- Pour in the 4 cups of chicken broth and raise to a boil.
- Add the mixed vegetables and 1 teaspoon dried thyme.
- Reduce heat to low, cover partially, and simmer for 20–25 minutes until vegetables are tender and chicken is cooked through (internal temp 165°F / 74°C).
- Taste and season with salt and freshly ground black pepper.
- Ladle into bowls and serve hot.
Notes
For variations, swap chicken thighs for more flavor, or use cooked rotisserie chicken to cut time. Storage: refrigerate for 3–4 days or freeze for up to 3 months. Thaw overnight before reheating.