Nourishing Shredded Chicken Vegetable Soup

This comforting Shredded Chicken Vegetable Soup is a wholesome, nutrient-dense meal in a bowl. Packed with lean protein from tender shredded chicken breast, sliced carrots, fresh broccoli florets, tomatoes, and aromatic herbs simmered in a savory broth, it’s low-carb, dairy-free, and ideal for meal prep or a cozy weeknight dinner.

📝 Recipe Details

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 6 portions

Ingredients

Main Ingredients:

• 1.5 lbs boneless, skinless chicken breasts (or cooked rotisserie chicken)

• 2 tbsp extra virgin olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 large carrots, sliced into rounds

• 2 cups broccoli florets, cut into small bite-sized pieces

• 1 cup diced tomatoes (fresh or canned)

• 6 cups low-sodium chicken bone broth (or regular chicken broth)

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 bay leaf

• Salt and fresh ground black pepper to taste

• 1 tbsp fresh lemon juice (optional, for brightness)

🥣 Step-by-Step Instructions

1. Sauté the Aromatics: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and sliced carrots; cook for 4–5 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.

2. Build the Broth Base: Pour in the chicken bone broth, diced tomatoes, dried oregano, thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.

3. Poach the Chicken: Place the whole raw chicken breasts into the boiling broth. Reduce heat to low, cover the pot with a lid, and let it simmer for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

4. Shred Chicken & Add Broccoli: Remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat finely. Add the shredded chicken back to the pot along with the fresh broccoli florets.

5. Final Simmer: Cover and cook on medium-low for 5–7 minutes, or until the broccoli is tender-crisp and bright green. Stir in fresh lemon juice, remove the bay leaf, adjust seasoning to taste, and serve warm.

🥗 Nutrition Information (Per Serving – Approx. 1.5 cups)

• Calories: 220 kcal

• Protein: 28 g

• Total Fat: 7 g

  • Saturated Fat: 1.5 g

• Carbohydrates: 11 g

  • Dietary Fiber: 3 g

  • Sugars: 4 g

• Sodium: 420 mg

❓ Related High-CPM SEO Questions & Answers

1. How can I make this chicken vegetable soup in an Instant Pot or Slow Cooker?

• Instant Pot: Sauté onions and garlic, add broth, carrots, tomatoes, herbs, and chicken breasts. Cook on High Pressure for 10 minutes with a quick release. Shred chicken, add broccoli, and set to Sauté mode for 3–5 minutes until tender.

• Slow Cooker: Place all ingredients except broccoli in the slow cooker. Cover and cook on Low for 6 hours (or High for 3 hours). Shred chicken, add broccoli 20 minutes before serving, and cook until tender.

2. Can I freeze shredded chicken vegetable soup for meal prep?

Yes, but with one key tip: omit or undercook the broccoli before freezing, as broccoli can become soft and mushy when thawed and reheated. Store in airtight glass containers for up to 3 months. Reheat on the stove, adding fresh broccoli during the last few minutes of boiling.

3. What high-protein noodles or grains pair well with this soup?

To keep the recipe low-glycemic while adding texture, try adding cooked quinoa, wild rice, chickpea pasta, or zoodles (zucchini noodles) directly into individual serving bowls before ladling the hot soup on top.