High-Protein Chicken & Vegetable Soup
Nutrition per serving
Ingredients
- 400 g boneless skinless chicken breast, cut into bite-size pieces
- 1.5 L low-sodium chicken stock
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced
- 150 g broccoli florets
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp dried Italian herbs (oregano, thyme, basil)
- Salt and freshly ground black pepper to taste
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent. Stir in the garlic and cook for 1 more minute.
Add the chicken pieces, season with salt and pepper, and sear for 5–6 minutes, turning occasionally, until lightly golden at the edges.
Pour in the chicken stock, add the bay leaves and Italian herbs, and bring to a gentle boil.
Add the carrots and celery first — they need the longest. Reduce the heat to medium-low and simmer for 12 minutes.
Stir in the zucchini and broccoli. Simmer for another 8–10 minutes, until all the vegetables are tender and the chicken is cooked through (75°C / 165°F inside).
Remove the bay leaves. Taste and adjust the salt and pepper, then stir in the lemon juice — it lifts all the flavours.
Ladle into three bowls, sprinkle with fresh parsley, and serve hot. Leftovers keep in the fridge for up to 3 days.
A proper bowl of comfort that still respects your macros — tender chicken, six vegetables, and a clear, savoury broth, with 35g of protein and under 400 calories per serving. One pot, 45 minutes, and it reheats beautifully for meal prep.
