This hearty high-protein soup is packed with lean chicken, vegetables, and beans for a filling meal that is perfect for lunch, dinner, or meal prep. It is easy to make, full of flavor, and provides a good amount of protein in every serving.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: Approximately 290 per serving
- Protein: 31g per serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen peas
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Cook the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery.
Cook for 6–8 minutes, stirring now and then, until the vegetables begin to soften.
Add the minced garlic, paprika, oregano, salt, and black pepper. Cook for another minute until the garlic and spices become fragrant.
Step 2: Add the Broth
Pour in the chicken broth and bring the soup to a gentle boil.
Reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
Step 3: Add the Protein
Stir in the shredded chicken and white beans. Let the soup simmer for another 8–10 minutes.
This gives the chicken time to warm through and allows the beans to soak up some of the savory broth.
Step 4: Finish the Soup
Add the frozen peas and fresh spinach.
Cook for 2–3 minutes, until the spinach wilts and the peas are heated through.
Stir in the lemon juice and chopped fresh parsley. Taste the soup and add more salt or black pepper if needed.
Step 5: Serve
Ladle the hot soup into bowls and serve right away.
For extra flavor, garnish each bowl with fresh parsley or a small sprinkle of grated Parmesan cheese.
Tips for the Best Chicken Soup
- Use rotisserie chicken to save time.
- Use cooked chicken breast for a lean, high-protein option.
- Choose low-sodium broth so you can control the salt.
- Add extra vegetables such as zucchini, mushrooms, or green beans.
- For a thicker soup, blend about 1 cup of the soup and stir it back into the pot.
- Add the spinach near the end so it stays fresh and green.
- A squeeze of fresh lemon juice helps brighten the flavor.
How to Add More Protein
If you want even more protein, stir in ½ cup of plain nonfat Greek yogurt just before serving. Add it slowly and stir well so it blends into the soup.
You can also increase the amount of shredded chicken or add more beans for a heartier meal.
Serving Ideas
This soup can be served on its own because it already contains chicken, beans, vegetables, and broth.
For a larger meal, serve it with:
- Whole-grain toast
- A simple green salad
- Roasted vegetables
- Crackers
- Fresh bread
- Grated Parmesan cheese
Storage
Refrigerator: Store leftover soup in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Allow the soup to cool before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
If freezing, leave a little space at the top of the container because the soup will expand as it freezes.
Nutrition Per Serving
- Calories: 290
- Protein: 31g
- Carbohydrates: 18g
- Fat: 10g
- Fiber: 6g
- Sugar: 5g
- Sodium: 520mg
Frequently Asked Questions
Can I use leftover chicken?
Yes. Leftover cooked chicken breast works very well in this recipe. Rotisserie chicken can also be used to make the soup faster.
Can I use different beans?
Yes. White beans can be replaced with cannellini beans, great northern beans, or another mild bean you enjoy.
Can I make this soup ahead of time?
Absolutely. This soup is great for meal prep. Make a large batch, divide it into containers, and refrigerate or freeze for later.
Can I add more vegetables?
Yes. Zucchini, mushrooms, green beans, bell peppers, or extra spinach can all be added. Just adjust the cooking time based on the vegetables you choose.
How can I make the soup thicker?
Blend about one cup of the finished soup and stir it back into the pot. The beans and vegetables will naturally thicken the broth without needing flour or cream.
Can I make it dairy-free?
Yes. Simply skip the Parmesan cheese and Greek yogurt. The main soup itself does not need dairy.
This High-Protein Chicken & Vegetable Soup is warm, filling, and easy to prepare. With lean chicken, beans, vegetables, and a flavorful broth, it makes a simple meal for busy days and works especially well for weekly meal prep.
