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Low Calorie Chicken Vegetable Soup

This hearty chicken vegetable soup delivers deep, savory flavor and tender chicken in every spoonful, all for just 214 calories per serving. You get a warm, nourishing bowl that tastes like it simmered all day, yet it's ready in under an hour with only 15 minutes of hands-on work.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 1¼ lbs 570 g boneless, skinless chicken thighs or breast, patted dry
  • 1-2 tablespoons 15-30 ml olive oil
  • 2 tablespoons 30 g butter
  • 1 small yellow onion diced
  • ¾ cup 90 g diced carrots
  • 2 ribs about 100 g diced celery
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 7 cups 1.7 liters low-sodium chicken broth
  • 1½ cups 190 g frozen mixed vegetables (corn and green beans)
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon black pepper
  • Salt to taste

Method
 

  1. Pat chicken dry; season both sides with salt and pepper.
  2. Heat olive oil in a 4.5-quart pot over medium-high heat until shimmering.
  3. Sear chicken 3 minutes per side until golden; transfer to a plate and rest 10 minutes, then dice or shred.
  4. Melt butter in the same pot over medium heat, scraping up browned bits, about 1 minute.
  5. Add onion, carrots, and celery; cook 5 minutes until softened.
  6. Stir in garlic, hot sauce, Worcestershire, parsley, basil, oregano, mustard powder, and pepper; cook 30 seconds.
  7. Pour in chicken broth and bring to a boil over medium-high heat.
  8. Reduce heat to medium-low; return chicken and any juices to the pot. Simmer uncovered 15 minutes.
  9. Add frozen mixed vegetables; partially cover and simmer 10-15 minutes until tender.
  10. Taste and adjust salt and pepper. Ladle into bowls and serve warm.

Notes

  • Swap chicken thighs for breast; check doneness at 12 minutes to avoid drying out.
  • Add fresh zucchini, green beans, or spinach in the last 5 minutes for extra veggies.
  • Increase hot sauce to 1½ teaspoons or add cayenne for more heat.
  • Store in the fridge up to 4 days or freeze up to 3 months.