Healthy Chicken Soup Recipe

Introduction

This healthy chicken soup is a comforting and flavorful dish that’s perfect for a quick weeknight meal. Packed with vegetables, aromatic spices, and tender chicken, it warms you from the inside out in just 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• 3-4 carrots, peeled and diced
• 3 stalks of celery, diced
• 1 cup sliced mushrooms
• 3 cloves of garlic, peeled and minced
• 2 tablespoons tomato paste
• 1 tablespoon ginger paste
• 1 tablespoon ground turmeric
• 1/2 to 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1.5 cups peas (frozen is fine)
• 5-6 cups chicken stock
• 1 packet chicken bouillon
• 2 (5 ounce) boneless skinless chicken breasts or chicken thighs
• 2 bay leaves

Instructions

1. Step 1: Heat a large pot over medium heat and add the olive oil. Add the onion, carrots, celery, and mushrooms. Season with salt and pepper, then cook until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
2. Step 2: Stir in the ground turmeric, tomato paste, and ginger paste. Cook for 1-2 minutes to release the flavors.
3. Step 3: Add the peas and cook for a few minutes. Then pour in the chicken stock and add the chicken bouillon. Stir to combine, then place the chicken breasts into the pot so they are fully covered by the liquid. Add the bay leaves.
4. Step 4: Cover the pot and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Step 5: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir. Remove the bay leaves before serving. Enjoy hot!

Tips & Variations

• For extra depth, add a splash of lemon juice or fresh herbs like parsley before serving.
• You can substitute chicken thighs for breasts for juicier meat.
• If you prefer a thicker soup, mash some of the peas or carrots before adding the chicken back in.
• Use fresh ginger if you don’t have ginger paste; grate about 1 teaspoon.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until steaming hot. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken instead of raw chicken?

Yes, you can add shredded rotisserie chicken toward the end of cooking to warm it through. Skip the simmering step with raw chicken, which shortens the cooking time.

Is it okay to use vegetable broth instead of chicken stock?

Absolutely. Vegetable broth works well for a lighter, vegetarian-friendly variation, though the flavor will be different without the chicken.

Healthy Chicken Soup Recipe

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★★★★★

4.6 from 105 reviews

• Author: Lana
• Total Time: 30-35 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A wholesome and flavorful Healthy Chicken Soup packed with vegetables and aromatic spices, perfect for a nourishing meal. This easy-to-make soup features tender shredded chicken simmered with turmeric, ginger, garlic, and tomato paste, creating a comforting and nutrient-rich dish ready in just 30 minutes.

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Ingredients

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Main Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion – peeled and diced
• 3–4 carrots – peeled and diced
• 3 stalks of celery – diced
• 1 cup sliced mushrooms
• 3 cloves of garlic – peeled and minced
• 2 tablespoons tomato paste
• 1 tablespoon ginger paste
• 1 tablespoon ground turmeric
• 1/2–1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1.5 cups peas (frozen is fine)
• 5–6 cups chicken stock
• 1 packet chicken bouillon
• 2 (5-ounce) boneless skinless chicken breasts or chicken thighs
• 2 bay leaves

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Instructions

1. Prepare the Vegetables: Heat a large pot over medium heat and add the olive oil. Once hot, add the diced onion, carrots, celery, and sliced mushrooms. Season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
2. Add Aromatics and Spices: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the ground turmeric, tomato paste, and ginger paste. Cook for 1-2 minutes, stirring often to awaken and blend the flavors.
3. Add Peas and Stock: Pour in the peas and cook for a few minutes to heat through. Then add the chicken stock and chicken bouillon packet. Stir well to combine all ingredients.
4. Add Chicken and Bay Leaves: Place the raw chicken breasts or thighs directly into the pot, making sure they’re fully submerged in the broth. Add the bay leaves.
5. Cook the Soup: Cover the pot and bring the soup to a boil over high heat. Once boiling, reduce heat and simmer for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Shred the Chicken and Serve: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine. Serve the soup hot for a comforting meal.

Notes

• Use chicken thighs for a juicier, more flavorful soup or breasts for a leaner option.
• Frozen peas work perfectly and are convenient for this recipe.
• Adjust the salt according to taste, especially since chicken bouillon can add saltiness.
• For extra richness, use homemade chicken stock or low-sodium broth.
• Leftovers store well and taste even better the next day.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: healthy chicken soup, easy chicken soup, chicken soup with vegetables, nutritious soup, turmeric chicken soup, ginger chicken soup, quick soup recipe, comforting chicken soup