This Healthy Vegetable Chicken Soup is one of those recipes I always come back to. It’s a bowl of pure comfort that I’ve perfected over the years, starting from a need for a simple, one-pot dinner that was both nutritious and flavorful. A few tweaks later, like adding a dash of soy sauce for depth, and it became my go-to meal. You’ll love this soup because it’s incredibly straightforward and uses simple ingredients for a spectacular taste. It’s a fantastic way to pack in vegetables and enjoy a hearty, satisfying Healthy Vegetable Chicken Soup that tastes like it simmered for hours but comes together quickly.
Ingredients
The Aromatic Base
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 cups chopped onion
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cups chopped celery
- 1 cup julienned carrots, (or diced)
Broth and Seasonings
- 5 cups chicken stock
- Salt and pepper to taste, (I use about 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper)
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon soy sauce
The Greens and Noodles
- 6 ounces spinach
- 1 cup egg noodles
The Chicken
- 2 cups shredded chicken
My Expert Tip: A pre-cooked rotisserie chicken is the best shortcut for this Healthy Vegetable Chicken Soup. It saves time, plus the chicken is tender and adds a lovely roasted note to the broth that elevates the entire dish.
How to Make Healthy Vegetable Chicken Soup
Now for the fun part: putting it all together. This soup comes together in one pot, which makes for minimal cleanup. Just follow these simple steps, and you’ll have a delicious meal ready in no time.
Step 1: Sauté the Vegetables
Heat the vegetable oil in a large pot over medium heat. Add the onion, bell peppers, celery, and carrots, cooking for 8-10 minutes until soft. This step is crucial for building flavor. Stir in the minced garlic and cook for one more minute until fragrant.
Step 2: Create the Broth
Pour in the chicken stock and stir in the salt, pepper, hot pepper sauce, and soy sauce. Bring the mixture to a simmer to meld the flavors.
Step 3: Cook the Noodles
Add the egg noodles to the simmering broth. Cook for 7-9 minutes until al dente, as they will continue to soften in the hot soup.
Step 4: Add the Final Touches
Reduce the heat to low and stir in the shredded chicken and fresh spinach. Cook for a couple of minutes until the chicken is warm and the spinach has wilted.
My Best Healthy Vegetable Chicken Soup Tips
Over the years, I’ve learned a few things that take this soup from good to great. These little details make a huge difference in the final result.
Don’t Skip Sautéing the Veggies
Sautéing the vegetables first is a non-negotiable step. This process coaxes out their natural sugars, creating a deep, savory base you can’t get from just boiling. It’s the secret to a broth that tastes like it simmered all day.
The Power of Soy and Hot Sauce
A tiny amount of soy sauce adds a rich, savory depth (umami) that enhances the chicken flavor. Similarly, a dash of hot sauce doesn’t add heat but brightens all the other flavors, making the dish more vibrant.
Add Spinach at the Very End
Add fresh spinach at the very end. It only needs a minute or two in the hot broth to wilt perfectly. Adding it too early makes it overcooked, losing its color and texture. This is a key step for an excellent Healthy Vegetable Chicken Soup.
Always Taste and Adjust Seasoning
Chicken stocks vary in sodium, so always taste the soup after all ingredients are added. Adjust the salt and pepper to your liking before serving to ensure it’s perfectly seasoned.
Variations of Healthy Vegetable Chicken Soup
One of the best things about this recipe is how easy it is to adapt. Feel free to swap in other vegetables like zucchini, mushrooms, or green beans just be mindful of their cooking times. For a richer, creamier texture, stir in a half-cup of heavy cream or full-fat coconut milk at the end without boiling. To make it an even heartier meal, consider adding a can of drained chickpeas, white beans, or a half-cup of cooked quinoa or brown rice for a wholesome, grain-filled version of this nutritious soup recipe.
FAQs
How can I make my vegetable soup more flavorful?
Build flavor in layers: sauté your aromatic vegetables until soft, use a high-quality chicken stock, and finish with fresh herbs, a little lemon juice, or a dash of soy sauce to brighten the taste.
Is vegetable chicken soup good for you when you’re sick?
Yes, it’s a great “get well” meal. It’s hydrating, the warm broth soothes a sore throat, and it’s packed with vitamins and lean protein, making it a comforting and nourishing choice when you’re feeling under the weather.
Can I use frozen vegetables in this soup?
Yes, frozen vegetables work well. Add them during the last 5-10 minutes of cooking, as they cook faster and this prevents them from getting mushy.
How long does this soup last in the fridge?
Stored in an airtight container, this soup will last for 3 to 4 days in the refrigerator. The flavors often meld and become even more delicious the next day.
Healthy Vegetable Chicken Soup
- Total Time: 40 minutes
- Yield: 6 Servings 1x
Description
This Healthy Vegetable Chicken Soup is the epitome of comfort in a bowl. A simple, one-pot meal that’s both deeply flavorful and packed with nutrients. By sautéing the vegetables and adding a secret splash of soy sauce, this soup develops a rich, savory broth that tastes like it has been simmering for hours. It’s a quick, straightforward, and satisfying recipe perfect for a weeknight dinner or a nourishing “get well” meal.
Ingredients
The Aromatic Base
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups chopped onion
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cups chopped celery
1 cup julienned carrots
Broth and Seasonings
5 cups chicken stock
1 1/2 teaspoons coarse salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon hot pepper sauce
1/4 teaspoon soy sauce
The Greens and Noodles
6 ounces fresh spinach
1 cup egg noodles
The Chicken
2 cups shredded cooked chicken (rotisserie chicken is a great shortcut)
Instructions
Sauté the Vegetables:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, celery, and carrots. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. This step is crucial for building a flavorful base. Stir in the minced garlic and cook for one more minute until fragrant.
Create the Broth:
Pour in the chicken stock. Stir in the salt, pepper, hot pepper sauce, and soy sauce. Increase the heat and bring the mixture to a simmer.
Cook the Noodles:
Add the uncooked egg noodles to the simmering broth. Cook for 7-9 minutes, or until the noodles are al dente. They will continue to soften in the hot soup, so be careful not to overcook them.
Add the Final Touches:
Reduce the heat to low. Stir in the shredded chicken and the fresh spinach. Allow the soup to cook for another 2-3 minutes, just until the chicken is heated through and the spinach has wilted completely. Taste and adjust seasoning if needed before serving.
Notes
Flavor Boost:
Sautéing the vegetables first is key to developing a deep, savory flavor. Don’t skip this step! The small amounts of soy sauce and hot sauce add umami and brightness without making the soup taste salty or spicy.
Variations:
Feel free to add other vegetables like zucchini, mushrooms, or green beans. For a creamier soup, stir in 1/2 cup of heavy cream or full-fat coconut milk at the end (do not let it boil). To make it heartier, add a can of drained chickpeas or white beans.
Storage:
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day. The noodles may absorb more broth upon reheating.
Make it Gluten-Free:
To make this recipe gluten-free, simply substitute the egg noodles with your favorite gluten-free pasta or a cup of cooked quinoa or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 315
- Sugar: 9
- Sodium: 1245
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 22
- Fiber: 5
- Protein: 28
- Cholesterol: 75
Keywords: chicken soup, vegetable soup, healthy soup, one-pot meal, easy soup recipe, chicken noodle soup, rotisserie chicken soup, comfort food
