A light yet hearty soup packed with lean chicken, colorful veggies, and herbs. Comfort food made healthy — perfect for busy weeknights, meal prep, or whenever you need a cozy bowl!
📋 Recipe Card
Servings: 6–8 bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Dietary: Gluten-Free | WW-Friendly | High-Protein
✅ Ingredients
- 2 tbsp olive oil (WW swap: use cooking spray or 1 tsp olive oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup fresh or frozen peas
- 2 cups cooked chicken breast, shredded (rotisserie works great)
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme (or 1 sprig fresh thyme)
- 1 tsp dried basil (or fresh, chopped)
- 1 bay leaf
- Salt & black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Heat olive oil (or spray) in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5 minutes until softened.
- Stir in garlic, zucchini, and peppers. Cook another 3 minutes.
- Pour in chicken broth, thyme, basil, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in peas and shredded chicken. Simmer 5 more minutes, until everything is hot and flavors meld.
- Remove bay leaf. Stir in lemon juice if using.
- Serve hot, garnished with fresh parsley.
🌟 WW-Friendly Tips
- Use chicken breast (zero points) instead of rotisserie dark meat.
- Keep oil minimal — cooking spray or just 1 tsp keeps this super low in points.
- Packed with zero-point veggies, making this a filling but light meal.
👉 WW Points (per serving, with swaps): ~1–2 points 🎉
