Description
This High-Fiber Chicken Soup is a hearty, healthy, and comforting meal made with tender chicken, fiber-rich beans, vegetables, and flavorful broth. Perfect for meal prep, this nourishing soup is filling, easy to make, and ideal for a wholesome lunch or light dinner.
Ingredients
- 1 lb chicken breast or boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 1/2 cups cooked beans (white beans, chickpeas, or lentils)
- 2 cups spinach or kale
- 1 cup whole grain pasta or cooked brown rice (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 to 6 minutes until softened and fragrant.
- Add the chicken and cook for 2 to 3 minutes, just until lightly seared on the outside.
- Stir in diced tomatoes, chicken broth, beans, salt, black pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
- Add zucchini, spinach or kale, and the optional whole grain pasta or brown rice.
- Simmer for another 10 to 15 minutes until the vegetables are tender and everything is cooked through.
- Stir in lemon juice, taste, and adjust seasoning if needed.
- Serve warm.
Notes
Rotisserie chicken can be used instead of raw chicken. Add it near the end of cooking.For a vegetarian version, replace chicken with chickpeas and use vegetable broth.Barley or quinoa can be added for even more fiber.Mash some of the beans for a thicker soup texture.Frozen vegetables work well in this recipe and save time.
