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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.

     

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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 2 votes
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Course Dinner, Lunch, Main Dish - Vegetarian, MM-Green, Soups and Stews
    Cuisine American, Italian
    Servings
    Calories 140 kcal

    Ingredients
      

    • 1 medium onion diced
    • 2 cloves garlic minced
    • 1 stalk celery diced

    =====

    • 6 cups chicken stock fat-free
    • 2 medium carrots peeled and 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 diced
    • 1 cubed chicken breast

    =====

    • 2 tablespoons fresh chives, parsley, or tarragon
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons fresh lemon juice

    Instructions
     

    • Heat a medium-sized pot over medium heat and spray 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
    Tried this recipe?Let us know how it was!

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      Bonicelli Cooking Club
      Veggie up Chicken Soup
      Veggie-Up Chicken Soup
      chicken soup veggies
      adding veggies in pot
      square soup
      Veggie-Up Chicken Soup
      Tofu Bites
      Mushroom Chips
      Seasoning Salt