Name: Easy High Protein Soup Recipe with Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini or 1 bell pepper, chopped; 2 cups baby spinach or chopped kale; 6 cups chicken broth or stock; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 teaspoon dried herbs (thyme, oregano, or Italian seasoning); Optional: 1 tablespoon lemon juice; Optional: fresh parsley or red pepper flakes for garnish

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This Easy High Protein Soup with Chicken and Veggies is the kind of cozy, nourishing meal I turn to when I want something hearty, healthy, and quick. Packed with lean chicken, colorful vegetables, and a flavorful broth, it’s the perfect one-pot recipe for meal prep or a satisfying dinner that doesn’t weigh me down.

Why You’ll Love This Recipe

I like this soup because it’s simple, protein-rich, and incredibly comforting. It’s full of clean ingredients and can be made with whatever veggies I have in the fridge. The chicken makes it filling, while the broth keeps it light. It’s also great for leftovers and freezes beautifully, which makes it a regular part of my weekly routine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs
Olive oil
Onion, chopped
Garlic, minced
Carrots, sliced
Celery, sliced
Zucchini or bell peppers, chopped
Baby spinach or kale
Chicken broth or stock
Salt
Black pepper
Dried herbs (like thyme, oregano, or Italian seasoning)
Optional: lemon juice, parsley, or red pepper flakes for flavor

Directions

I heat a bit of olive oil in a large pot over medium heat, then sauté the onion, garlic, carrots, and celery until softened.
I add the chicken, broth, herbs, salt, and pepper, then bring it to a simmer.
I let the soup cook for 15–20 minutes, or until the chicken is cooked through and tender.
I remove the chicken, shred it with two forks, and return it to the pot.
I stir in zucchini and let it cook for another 5 minutes, then add spinach or kale and simmer just until wilted.
I finish with a splash of lemon juice and fresh herbs if I’m using them, then serve hot.

Servings and timing

This recipe makes about 4–6 servings and takes around 35–40 minutes from start to finish. It’s a great quick weeknight meal or lunch prep option.

Variations

Sometimes I add cooked quinoa, brown rice, or beans to make it even more filling. I’ve also used rotisserie chicken to save time, or tossed in frozen veggies when I’m low on fresh produce. For extra protein, I stir in a scoop of unflavored collagen or protein powder (just make sure it blends well with hot liquids).

Storage/reheating

I store leftovers in the fridge for up to 4 days or freeze individual portions for up to 2 months. To reheat, I warm it on the stove or microwave until hot, adding a splash of broth or water if needed.

FAQs

Can I use pre-cooked chicken?

Yes, I often use leftover or rotisserie chicken. I just add it in during the last 5 minutes to heat through without overcooking.

How can I make this soup even higher in protein?

I add white beans, lentils, or a spoonful of protein powder (unflavored) after cooking. Greek yogurt stirred in at the end also adds creaminess and protein.

Can I make this soup in a slow cooker?

Definitely. I add all the ingredients except spinach and cook on low for 6–7 hours. I stir in the greens just before serving.

What vegetables work best in this soup?

I like using carrots, celery, zucchini, and spinach, but I’ve also made it with broccoli, green beans, corn, or bell peppers. It’s really flexible.

Is this soup good for weight loss?

It can be. It’s high in protein, low in fat, and full of fiber-rich vegetables. It keeps me full for hours without a lot of calories.

Conclusion

Easy High Protein Soup with Chicken and Veggies is one of those dependable recipes I can throw together on busy days and still feel good about. It’s warm, wholesome, and full of simple ingredients that work together to make something delicious and nourishing. Whether I’m meal prepping or just need a quick dinner, this soup is always a winner.

Easy High Protein Soup Recipe with Chicken and Veggies

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Easy High Protein Soup with Chicken and Veggies is a nourishing, one-pot meal packed with lean chicken, fresh vegetables, and savory broth. It’s quick to make, full of clean ingredients, and perfect for meal prep or a cozy weeknight dinner.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

1 lb boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini or 1 bell pepper, chopped
2 cups baby spinach or chopped kale
6 cups chicken broth or stock
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
Optional: 1 tablespoon lemon juice
Optional: fresh parsley or red pepper flakes for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
Add chicken, broth, dried herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until chicken is cooked through.
Remove chicken from the pot, shred with two forks, and return it to the soup.
Stir in zucchini or bell peppers and cook for another 5 minutes until just tender.
Add spinach or kale and simmer for 2–3 minutes, just until wilted.
Finish with lemon juice and garnish with parsley or red pepper flakes if desired. Serve hot.