Chicken & Vegetable Soup
A light, nourishing chicken soup packed with vegetables. High in protein, low in calories and perfect for batch cooking.
There is a reason chicken soup is the classic comfort food: it is warming, nourishing and genuinely good for you. This version is loaded with vegetables and lean chicken for a soup that is high in protein yet light in calories. It freezes beautifully, so make a big pot and you have easy lunches and dinners ready for the week ahead.
Nutrition per serving
Ingredients
Makes 4 servings
- Chicken breast 300 g / 10.5 oz
- Carrots, diced 150 g / 5.3 oz
- Celery, diced 100 g / 3.5 oz
- Onion, diced 1 medium
- Courgette, diced 150 g / 5.3 oz
- Chicken stock 1.2 litres / 40 fl oz
- Garlic, herbs, salt, pepper to taste
Method
- In a large pot, sauté the onion, carrots and celery for 5 minutes.
- Add the garlic, then pour in the stock and bring to a boil.
- Add the whole chicken breasts and simmer for 15 minutes, then remove, shred and return to the pot.
- Add the courgette and cook for a further 5 minutes. Season with herbs, salt and pepper and serve.
Tips
- Shredding the chicken back into the soup keeps every spoonful protein-rich.
- Add a handful of orzo or rice if you want a more filling bowl.
- A squeeze of lemon at the end lifts the whole soup.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
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