Easy High Protein Soup Recipe with Chicken and Veggies – Clean, Filling, and Flavorful
A wholesome, high-protein chicken and vegetable soup made with lean chicken, colorful veggies, and savory broth — perfect for healthy eating, meal prep, and cold-weather comfort.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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2 carrots, chopped
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2 celery stalks, chopped
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3 garlic cloves, minced
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1 lb boneless skinless chicken breast or thighs
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6–8 cups low-sodium chicken broth
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1 zucchini, chopped
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2 cups baby spinach or kale
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1 tsp dried thyme
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½ tsp dried oregano
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1 bay leaf
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Salt & pepper to taste
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Optional: juice of ½ lemon, fresh parsley, cooked quinoa, Parmesan
Instructions
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Heat oil in a large pot. Sauté onion, carrots, and celery until soft. Add garlic and cook 30 seconds.
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Add chicken, broth, herbs, and bay leaf. Bring to boil, reduce to simmer, and cook 15–20 minutes.
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Remove chicken, shred, and return to pot. Discard bay leaf.
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Stir in zucchini and greens. Simmer 5–7 minutes more.
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Season with salt, pepper, and lemon juice. Serve hot with optional toppings.
Notes
Add quinoa or beans for more protein. Use rotisserie chicken to save time. Store for 4 days or freeze for 3 months.