Best 5 Vegetable Lovers Chicken Soup Recipes

Indulge in a symphony of flavors with our Vegetable Lovers' Chicken Soup, a culinary masterpiece that marries the hearty goodness of chicken with an orchestra of garden-fresh vegetables. Dive into a broth enriched with the essence of slow-simmered chicken, enhanced by a vibrant medley of carrots, celery, and onions, forming the aromatic foundation of this comforting soup.

As the soup simmers, a chorus of colorful vegetables joins the harmonious blend, each contributing its unique flavor and texture. Broccoli florets add a vibrant green hue and a satisfying crunch, while tender green beans and sweet peas lend a delightful sweetness. Diced tomatoes contribute a refreshing acidity, balancing the richness of the broth.

For a touch of earthy elegance, sliced mushrooms release their umami essence, adding depth and complexity to the soup's profile. A sprinkle of fresh parsley adds a final flourish of color and a burst of herbaceousness, elevating the soup to a gustatory masterpiece.

Whether you're seeking solace on a chilly evening or nourishing your body with wholesome goodness, our Vegetable Lovers' Chicken Soup is a culinary symphony that will delight your senses and warm your soul.

Here are our top 5 tried and tested recipes!

LOW-CARB CHICKEN-VEGETABLE SOUP

Low-Carb Chicken-Vegetable Soup image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

VEGETABLE LOVER'S CHICKEN SOUP

Vegetable Lover's Chicken Soup image

Classic comfort food is yours in less than a half-hour. Serve with crusty whole-grain bread buttered with freshly grated Romano or Parmesan sprinkled on the bread. Make it vegetarian if you choose by omitting the chicken and chicken broth and adding a can of garbanzo beans or cannellini beans and vegetable broth. EatingWellNewsletter

Provided by Manami

Categories Chicken Breast

Time 29m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon italian seasoning
1/8 teaspoon salt
fresh ground black pepper, to taste
crushed red pepper flakes (a pinch or two, for that extra zing)
2 plum tomatoes, chopped
14 ounces reduced-sodium chicken broth or 14 ounces low sodium vegetable broth
1/4 cup dry white wine
2 tablespoons orzo pasta or 2 tablespoons other tiny pasta, such as farfelline
1 1/2 cups packed Baby Spinach

Steps:

Heat oil in a large saucepan over medium-high heat.
Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
*Cover and refrigerate up to 3 days or freeze up to 3 months.
**Nutrition Information.
Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium.
***1 Carbohydrate Serving.
****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.

Nutrition Facts : Calories 312.5, Fat 9.8, SaturatedFat 1.8, Cholesterol 65.8, Sodium 308.7, Carbohydrate 17.9, Fiber 2.2, Sugar 3.5, Protein 33.7

PERFECT CHICKEN VEGETABLE SOUP

Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

Steps:

In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

CLASSIC CHICKEN-VEGETABLE SOUP

Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Ingredients

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, tomatoes, and green beans.
Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch. Overcooked vegetables will make your soup mushy.
Use a good quality chicken broth. This will make a big difference in the flavor of your soup. If you can, make your own chicken broth using a whole chicken or chicken bones.
Season your soup to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a bit of lemon juice or vinegar to brighten the flavor.
Serve your soup with a side of bread or crackers. This will help to soak up the broth and make a satisfying meal.

Conclusion:

Vegetable lovers chicken soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will enjoy.