Quick Description
A warm, nourishing bowl of chicken soup loaded with protein, tender vegetables, herbs, and a rich broth. Perfect for weight loss, meal prep, and comforting dinners.
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40 minutes
- Protein: ~35–40g per bowl (using chicken breast)
Ingredients
Base Soup Ingredients
- 2 cups cooked, shredded chicken breast
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 2–3 carrots, sliced
- 1 cup potatoes, small cubes (optional)
- ½ cup tomatoes, diced
- ½ cup frozen peas
- 1 celery stalk, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon turmeric (for color + health)
- Salt to taste
- Fresh parsley for garnish
- Optional: ½ teaspoon chili flakes
Instructions
1. Sauté the aromatics
In a large pot, heat olive oil.
Add diced onions and garlic and cook until soft and fragrant (3 minutes).
2. Add veggies
Add carrots, potatoes (if using), celery, and tomatoes.
Cook for 4–5 minutes to soften.
3. Add spices
Sprinkle oregano, parsley, turmeric, paprika, pepper, and salt.
Stir to coat the vegetables in flavor.
4. Add broth + chicken
Pour in the chicken broth.
Add shredded chicken.
Bring everything to a boil, then reduce heat and simmer for 15 minutes.
5. Add peas
Add peas in the last 5 minutes of cooking so they stay bright and tender.
6. Finish & garnish
Turn off heat.
Taste and adjust seasoning.
Garnish with fresh parsley.
Make It Higher Protein
- Use all chicken breast
- Add ½ cup blended cottage cheese (stir in after cooking)
- Add ½ cup cooked quinoa
- Add extra chicken broth + more chicken
Storage
- Fridge: 4 days
-
Freezer: 2–3 months
Reheat gently and add fresh herbs when serving.
