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By: Chef Laura Bonicelli

If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. My Veggie-up Chicken Soup is a great soup to make early in the week and have on hand for lunches. Buy your ingredients at your favorite Farmers Market! 

Veggie-Up Chicken Soup

About Veggie-up Chicken Soup

Mid-day meals are usually the most difficult for me because of my schedule. Having something that I can reheat in the fridge is essential. The key is, don’t overcook the vegetables when you first put the soup together. Then, when you reheat the soup, bring it just up to a simmer and stop. Only reheat what you plan on eating, and the soup will be fresh and tasty all week long.

I always have chicken stock in my freezer, but I wouldn’t hesitate to make this with a good store-bought stock. The vegetables add lots of flavor and color to the stock as it cooks. While store-bought stock usually lacks the “bone-broth” qualities of homemade, this soup will still have a lot of flavor. Sometimes, I make the soup with veggie broth and skip the chicken. It’s just as delicious and satisfying.

 

chicken soup veggies
adding veggies in pot
square soup

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Step by Step Instructions

Veggie-Up Chicken Soup

Veggie-up Chicken Soup

Chef Laura Bonicelli
If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. This is a great soup to make early in the week and have on hand for lunches.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American, Italian
Servings 8
Calories 140 kcal

Ingredients
  

  • 1 medium onion
  • 2 cloves garlic -- 2
  • 1 rib celery -- diced
  • =====
  • 6 cups chicken stock -- fat free
  • 2 medium carrots -- diced
  • 2 small zucchini -- diced
  • 2 cups shredded cabbage
  • 2 cups chopped Swiss chard
  • 2 cups small cauliflower florets
  • 2 cups small broccoli florets
  • 1 medium red bell pepper
  • 1 cubed chicken breast
  • ===
  • 2 tablespoons fresh chives or parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Spray a medium-sized pot with canola cooking spray. Saute the onion until translucent, about 3 minutes. Add in the garlic and celery and saute for an additional minute.
  • Add in the stock, vegetables, and chicken. Cover the pot and simmer for 5 minutes. Uncover the pot and simmer for an additional 5 minutes.
  • Stir in the herbs, salt, pepper, and lemon juice. Taste and adjust seasonings.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 140kcalCarbohydrates: 15gProtein: 13gFat: 3gSaturated Fat: 1gCholesterol: 23mgSodium: 701mgPotassium: 721mgFiber: 3gSugar: 7gVitamin A: 3410IUVitamin C: 55mgCalcium: 56mgIron: 1mg
Keyword chicken, soup, veggies
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