Healthy Chicken Soup is exactly what I want when dinner needs to feel warm, light, and filling. Tender chicken, sweet vegetables, fresh herbs, and savory broth come together in only 30 minutes. The kitchen smells cozy as it simmers, while the fresh tarragon gives every spoonful a lovely herbal taste.
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Why You’ll Love This Healthy Chicken Soup
Light, Nourishing, and Full of Flavor
This Healthy Chicken Soup feels light but still fills you up. The chicken broth has a savory taste, while fresh thyme and tarragon add plenty of flavor.
Also, parsnips bring a mild sweetness that works beautifully with the chicken.
Packed With Chicken and Vegetables
Chicken breast gives the soup plenty of protein. Meanwhile, carrots, parsnips, celery, leek, and onion add color, texture, and natural sweetness.
Each serving has about 21 grams of protein and 9 grams of fiber.
Ready in Just 30 Minutes
You only need 10 minutes to prepare everything. Then, the soup cooks in about 20 minutes.
As a result, this Healthy Chicken Soup works well for a quick lunch or busy weeknight dinner.
Healthy Chicken Soup Ingredients
Chicken and Low-Sodium Chicken Broth
You need 2 boneless, skinless chicken breasts and 5 cups of low-sodium chicken broth.
The chicken cooks directly in the broth. Therefore, it stays tender while adding more flavor to the soup.
Carrots, Parsnips, Celery, Leek, and Onion
Use 4 sliced carrots, 3 sliced parsnips, 3 sliced celery ribs, 1 sliced leek, and ½ diced medium onion.
Together, these vegetables give Healthy Chicken Soup its hearty texture and slightly sweet taste.
Garlic, Olive Oil, and Simple Seasonings
You also need 2 tablespoons extra-virgin olive oil, 4 minced garlic cloves, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
First, olive oil helps soften the vegetables. Then, garlic adds a rich savory aroma.
Fresh Thyme, Tarragon, and Parsley
Use 2 thyme sprigs, 2 tarragon sprigs, 1 bay leaf, and ¼ cup chopped fresh parsley.
Fresh tarragon gives this soup its special herbal flavor. Meanwhile, parsley adds freshness at the end.
Ingredient Substitutions and Add-Ins
Chicken Breast or Chicken Thighs
Chicken breast keeps Healthy Chicken Soup light and tender. However, chicken thighs also work well.
Chicken thighs have a slightly richer flavor, so choose whichever option you prefer.
Best Substitutes for Parsnips
You can replace the parsnips with turnips or potatoes.
However, potatoes may need extra cooking time. Therefore, check them with a fork before serving.
Using Dried Herbs Instead of Fresh Herbs
Fresh herbs give the strongest flavor. However, dried herbs work when fresh ones are not available.
Start with about ½ teaspoon each of dried thyme and tarragon. Then, add more if needed.
Extra Vegetables to Add to Chicken Soup
You can add peas or zucchini for even more vegetables.
Also, both cook quickly, so add them near the end to keep their texture.
How to Make Healthy Chicken Soup
Step 1: Sauté the Vegetables
Heat 2 tablespoons olive oil in a large pot over medium heat.
Next, add the carrots, parsnips, celery, leek, and onion. Cook for 4 to 5 minutes and stir often.
Step 2: Add the Garlic and Seasonings
Add the garlic, salt, and black pepper.
Then, cook everything for another minute. The garlic should smell fragrant without turning brown.
Step 3: Add the Chicken, Broth, and Herbs
Add the chicken breasts, thyme, tarragon, bay leaf, and chicken broth.
Then, gently stir everything together.
Step 4: Simmer Until the Chicken Is Cooked
Bring the Healthy Chicken Soup to a boil. Next, lower the heat and cover the pot.
Simmer for about 15 minutes. The chicken should reach 165°F inside.
Step 5: Shred the Chicken
Move the cooked chicken onto a cutting board.
Then, shred it using two forks. You can also use a stand mixer for quick shredding.
Step 6: Return the Chicken and Finish With Parsley
Return the shredded chicken to the pot. Then, simmer for another 1 to 2 minutes.
Remove the thyme, tarragon, and bay leaf. Finally, stir in the fresh parsley and serve.
Tips for the Best Healthy Chicken Soup
Sauté the Vegetables Before Adding Garlic
Always start with the vegetables. Then, add the garlic after they begin to soften.
This simple order keeps the garlic from cooking too quickly.
Choose a Good-Quality Chicken Broth
Broth creates most of the flavor in Healthy Chicken Soup. Therefore, choose one that tastes good on its own.
Also, low-sodium broth lets you control the amount of salt.
Cook the Chicken to 165°F
Check the thickest part of the chicken with a food thermometer.
Once the chicken reaches 165°F, take it from the soup and shred it.
Avoid Overcooking the Vegetables
Keep the soup at a gentle simmer.
That way, the vegetables become tender without turning too soft.
Adjust the Herbs to Your Taste
Tarragon has a noticeable herbal taste. Therefore, you can use less if you prefer a milder flavor.
Also, add extra parsley before serving for more freshness.
Use a Stand Mixer for Easy Shredded Chicken
Two forks work perfectly for this small recipe.
However, you can place the cooked chicken in a stand mixer if you want to shred it quickly.
What to Serve With Healthy Chicken Soup
Crusty Bread or Crackers
Warm crusty bread tastes great with Healthy Chicken Soup.
Also, simple crackers add a nice crunch beside the tender vegetables and chicken.
Fresh Salads
A fresh green salad makes an easy side.
Meanwhile, a light vinaigrette adds a bright flavor that pairs nicely with the savory broth.
Light and Healthy Side Dishes
Try roasted vegetables, steamed greens, or a simple grain salad.
However, this soup already contains chicken and plenty of vegetables, so you can easily enjoy it on its own.
How to Store Healthy Chicken Soup
Refrigerating Leftover Chicken Soup
First, let the soup cool. Then, place it in an airtight container.
Keep it in the refrigerator for 4 to 5 days.
Freezing Chicken Soup for Up to 3 Months
Healthy Chicken Soup also freezes well.
Place cooled leftovers in freezer-safe containers. Then, freeze them for up to 3 months.
How to Reheat Chicken Soup
Microwave individual servings for a few minutes until hot.
Alternatively, place the soup in a pot and warm it gently on the stove.
You can also find more simple meal ideas from Kai Recipes on Pinterest and Kai Recipes on Facebook.
Healthy Chicken Soup FAQs
Is chicken soup actually healthy?
Chicken soup can work well as part of a balanced diet. This Healthy Chicken Soup contains lean chicken, vegetables, herbs, and low-sodium broth. Also, each serving provides about 21 grams of protein and 9 grams of fiber.
What is the healthiest soup I can make?
A broth-based soup with vegetables and lean protein can make a nourishing choice. For example, this recipe combines chicken breast with carrots, parsnips, celery, leek, onion, and fresh herbs.
Which soup is best for losing belly fat?
No soup can specifically reduce belly fat. However, soups with protein, vegetables, and fiber can help create a filling meal as part of a balanced eating plan.
What are the ingredients in a 5-ingredient chicken soup?
For a basic version, use chicken, chicken broth, carrots, celery, and onion. However, garlic and fresh herbs can add much more flavor without adding much work.
More Such Recipes
- healthy chicken pot pie soup with vegetables
- comforting chicken soup with potatoes
- easy chicken noodle soup with egg noodles
- crockpot chicken wild rice soup
- Greek lemon chicken soup
- homemade vegetable soup
Final Thoughts
A Simple, Wholesome Soup for Any Day of the Week
Healthy Chicken Soup makes a warm, satisfying meal without a long cooking time. The tender chicken and vegetables make every spoonful hearty, while thyme and tarragon give the broth a fresh herbal taste.
Best of all, the whole pot takes only 30 minutes. So, this is an easy recipe to keep nearby for busy evenings, chilly days, or simple family lunches.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutrition per serving: 319 calories, 38 g carbohydrates, 21 g protein, 11 g fat, 9 g fiber, 11 g sugar, and 822 mg sodium.
Print
Healthy Chicken Soup Recipe : Simple 30-Minute Comfort
Description
Healthy Chicken Soup is a warm, light, and filling 30-minute meal made with tender chicken breast, carrots, parsnips, celery, leek, onion, garlic, fresh herbs, and savory low-sodium chicken broth. Fresh thyme, tarragon, and parsley give every spoonful a bright herbal flavor.
Ingredients
2 boneless, skinless chicken breasts
5 cups low-sodium chicken broth
4 carrots, sliced
3 parsnips, sliced
3 celery ribs, sliced
1 leek, sliced
1/2 medium onion, diced
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 fresh thyme sprigs
2 fresh tarragon sprigs
1 bay leaf
1/4 cup fresh parsley, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add the carrots, parsnips, celery, leek, and onion. Cook for 4 to 5 minutes, stirring often.
3. Add the garlic, kosher salt, and black pepper. Cook for 1 minute, until the garlic smells fragrant without browning.
4. Add the chicken breasts, thyme, tarragon, bay leaf, and chicken broth. Gently stir everything together.
5. Bring the soup to a boil. Lower the heat, cover the pot, and simmer for about 15 minutes, or until the chicken reaches 165°F internally.
6. Transfer the cooked chicken to a cutting board and shred it with two forks.
7. Return the shredded chicken to the pot and simmer for another 1 to 2 minutes.
8. Remove the thyme sprigs, tarragon sprigs, and bay leaf.
9. Stir in the fresh parsley and serve warm.
Notes
Chicken thighs can replace chicken breasts for a slightly richer flavor.
Turnips or potatoes can replace the parsnips. Potatoes may need extra cooking time, so check them with a fork before serving.
If using dried herbs, start with about 1/2 teaspoon each of dried thyme and dried tarragon.
Peas or zucchini make good add-ins. Add them near the end of cooking so they keep their texture.
Use low-sodium chicken broth so you can better control the salt.
Keep the soup at a gentle simmer so the vegetables become tender without turning too soft.
Cook the chicken to an internal temperature of 165°F.
For a milder herbal flavor, reduce the amount of tarragon.
Store cooled leftovers in an airtight container in the refrigerator for 4 to 5 days.
Freeze cooled soup in freezer-safe containers for up to 3 months.
Reheat individual servings in the microwave or warm the soup gently in a pot on the stove.