Okay, let’s talk soup! Seriously, when I need something that’s going to fill me up, taste amazing, and still feel super healthy, this High Protein Soup with Chicken and Veggies is my absolute go-to. It’s like a warm hug in a bowl that actually fuels you! 
I whip this up all the time, especially after a long day or a tough workout when I just need a meal that’s quick, packed with goodness, and truly satisfying. It’s honestly a lifesaver on those nights I don’t have a lot of time to fuss in the kitchen.
## Why This High Protein Soup with Chicken and Veggies is a Winner
So, why is this soup my absolute favorite for a healthy, easy meal? Let me break it down for you:
- Protein Powerhouse: We’re talking lean chicken breast here, folks! It’s loaded with protein to keep you full and satisfied for hours. Perfect for post-workout recovery or a lunch that won’t leave you reaching for snacks an hour later.
- Veggie Packed: Seriously, look at all those colorful veggies! Carrots, celery, broccoli – they’re not just for show. They add tons of vitamins, minerals, and fiber that our bodies just love.
- Super Easy to Make: I told you I’m all about quick and simple. This soup comes together in under an hour, and most of that is just hands-off simmering time. You just chop, toss, and let it do its thing!
- Healthy & Delicious: It’s the ultimate combo! You get all the good stuff – lean protein, tons of veggies, and delicious flavor – without any of the guilt. It’s just good food, pure and simple.
Gather Your Ingredients for High Protein Soup with Chicken and Veggies
Alright, let’s get this soup party started! You’ll need just a few simple things from your pantry and fridge. Trust me, these are all pretty standard, so you might already have them. Here’s what you’ll want to grab:
For the Soup:
- 1 tablespoon of good old olive oil
- 1 medium onion, chopped up nice and small
- 2 cloves of garlic, minced (or use the pre-minced stuff, no judgment here!)
- 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces (about 1-inch cubes work great!)
- 6 cups of chicken broth (low-sodium is a good choice if you’re watching your salt intake)
- 1 cup of carrots, chopped (these add that lovely sweetness and color!)
- 1 cup of celery, chopped (gives it that classic soup flavor)
- 1 cup of broccoli florets (ooh, extra green goodness!)
- 1/2 teaspoon of dried thyme (it’s the perfect herb for chicken soup)
- Salt, just to taste. You can always add more later!
- Freshly ground black pepper, also to taste.
And hey, if you happen to have peas or corn you want to toss in, go for it! A bay leaf while it simmers adds a lovely depth, too, just remember to fish it out before serving.
Step-by-Step Guide to Making Your High Protein Soup with Chicken and Veggies
Alright, let’s get this delicious soup simmering! It’s honestly super simple, and you’ll have a steaming bowl of goodness before you know it. Just follow along with me!
Sautéing Aromatics and Browning Chicken
First things first, grab a big ol’ pot and put it over medium heat. Add that tablespoon of olive oil – it’s like lemon garlic butter chicken, great flavor base! Once it’s warm, toss in your chopped onion. We want to cook those until they’re nice and soft, usually about 5 minutes. Then, add your minced garlic and give it a good stir for about a minute until it smells amazing. Now, add your chicken pieces right into the pot. Cook ’em until they’re lightly browned on all sides. Don’t worry if they’re not cooked all the way through yet; they’ll finish up in the broth!
Simmering the Broth and Adding Vegetables
Okay, time for the liquid magic! Pour in the chicken broth. Give it a little stir to pick up any yummy bits from the bottom of the pot. Now, bring it all up to a gentle simmer. Once it’s bubbling a bit, toss in your chopped carrots, celery, and broccoli florets. Don’t forget that dried thyme for extra flavor! Turn the heat down a little, pop a lid on the pot, and let it all simmer away for about 20 to 25 minutes. This is when all those lovely flavors meld together and the veggies get perfectly tender. Check out this quick healthy vegetable soup for inspiration on veggie combos!
Final Seasoning and Serving
Almost there! Once the vegetables are tender and the chicken is cooked through, give your soup a taste. Add salt and black pepper just the way you like it. I usually start with a little bit and add more if needed. Ladle this goodness into bowls and serve it up hot. It’s perfect just as it is!
Tips for the Best High Protein Soup with Chicken and Veggies
So, you’ve got your delicious soup ingredients ready, but want to make it *extra* special? I’ve got a few tricks up my sleeve that I always use. First off, for the chicken, don’t overcook it when you’re browning it! It’s just going to cook more in the broth, so a quick sear is all it needs. This keeps it tender and not rubbery. Also, when you’re chopping your veggies – try to cut them into roughly the same size pieces. This way, they all cook evenly. I even sometimes use leftover roasted chicken if I have it; it adds an amazing depth of flavor, kind of like in this chicken pad Thai where the chicken is just perfection!
And don’t be afraid to really season as you go! A little taste-test of the broth before serving is key. You can always add more salt and pepper, but you can’t take it away. If you want a little extra zing, a tiny squeeze of lemon juice right before serving honestly wakes up all the flavors. It’s my secret weapon for making any soup sing!
Ingredient Substitutions and Variations
You know, one of the best things about this High Protein Soup with Chicken and Veggies is how flexible it is! Don’t have chicken breast? No worries! You can totally swap it out for chicken thighs for an even richer flavor, or even use leftover rotisserie chicken. If you’re not a fan of broccoli, try adding green beans, peas, or even some chopped zucchini. For a vegetarian twist, swap the chicken for firm tofu or chickpeas and use vegetable broth instead of chicken broth. It might change the texture a little, but it’ll still be super delicious and packed with goodness!
Frequently Asked Questions about High Protein Soup
Got questions about whipping up this fantastic soup? I’ve got you covered! It’s one of those recipes that seems to spark a few good queries. Thinking about other hearty soups? You might love this white chicken lasagna soup too!
Can I make this High Protein Soup ahead of time and reheat it?
Oh, absolutely! This soup is actually *better* the next day. The flavors really have a chance to meld and deepen. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, just gently reheat it on the stove or in the microwave. Be gentle though, you don’t want to overcook the chicken!
What are the best vegetables to add to this soup?
Honestly, this is where you can get super creative! Besides the carrots, celery, and broccoli, I love adding peas, green beans, corn, or even a handful of spinach right at the end. For a heartier soup, you could even add diced potatoes or sweet potatoes. Just make sure they’re cut into bite-sized pieces so they cook through nicely. It’s a great way to use up whatever veggies you have hanging around!
How long does this High Protein Soup with Chicken and Veggies last in the refrigerator?
As I mentioned, it’s great for a few days. I usually aim to finish it up within 3 to 4 days. If you find you have leftovers that you won’t eat within that time, it also freezes wonderfully! Just make sure to cool it down first and then pop it in a freezer-safe container. It should keep well in the freezer for about 2-3 months. Perfect for planning ahead!
Can I use different types of protein, or make this vegetarian?
Sure thing! If you’re not feeling chicken breast, boneless, skinless thighs would be delicious and add a bit more richness. You could also use pre-cooked rotisserie chicken – just add it near the end to heat through. For a vegetarian or vegan version, skip the chicken and chicken broth. Use vegetable broth and add in firm tofu (cubed and pan-fried for texture!) or a can of rinsed chickpeas or white beans. It’ll be just as satisfying and packed with plant-based goodness!
## Nutritional Information
Alright, let’s talk numbers! In every bowl of this awesome High Protein Soup with Chicken and Veggies, you’re looking at roughly 350 calories. It’s loaded with about 40 grams of protein to keep you full, has around 20 grams of carbs, and about 10 grams of fat. Remember, these are just estimates, and the brand of broth or exact vegetable amounts can change things a bit. But overall, it’s one heck of a healthy and satisfying meal!
High Protein Soup with Chicken and Veggies
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add the chicken pieces and cook until lightly browned on all sides.
- Pour in the chicken broth and bring to a simmer.
- Add the chopped carrots, celery, broccoli florets, and dried thyme.
- Reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender and chicken is cooked through.
- Season with salt and black pepper to taste.
- Serve hot.