Packed with lean protein, crisp vegetables, and anti-inflammatory spices, this Weight Loss Chicken Vegetable Soup is a light, deeply satisfying bowl that supports healthy metabolism and digestion! It’s low in calories, high in dietary fiber, and perfect for weekly meal prep.
Why You’ll Love This Recipe
Low-Calorie & High-Nutrient: Loaded with fiber-rich cabbage, carrots, and broccoli to keep you full without excess calories.
Anti-Inflammatory Boost: Infused with turmeric, garlic, and fresh black pepper for an antioxidant boost.
Quick & Meal-Prep Friendly: Comes together in under 30 minutes and tastes even better the next day.
Essential Kitchen Equipment
Large Soup Pot or Dutch Oven: To simmer the vegetables and broth evenly.
Chef’s Knife & Cutting Board: For chopping fresh vegetables.
Ingredients
2 cups Cooked shredded chicken breast
1 tbsp Olive oil
1 small Yellow onion, chopped
2 cloves Garlic, minced
2 Carrots, sliced into coins
1 cup Broccoli florets
1 cup Cabbage, chopped
1 medium Tomato, diced
4 cups Low-sodium chicken broth (or water + stock cube)
1/2 tsp Ground turmeric (optional, for anti-inflammatory benefits)
1/2 tsp Black pepper
Salt to taste
1/2 tsp Chili flakes (optional, for a metabolic kick)
1–2 tbsp Fresh coriander or parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic; cook for 2 to 3 minutes until soft and fragrant.
2. Add Hard Veggies & Spices: Stir in the sliced carrots, diced tomato, ground turmeric, black pepper, salt, and optional chili flakes. Cook for another 2 minutes to let the spices bloom.
3. Simmer Broth & Veggies: Pour in the 4 cups of chicken broth. Bring the liquid to a boil, then lower the heat to a simmer. Add the chopped cabbage and broccoli florets, cover, and let simmer for 10 to 12 minutes until the vegetables are tender.
4. Fold in Chicken: Stir in the pre-cooked shredded chicken breast and simmer for another 2 to 3 minutes until the chicken is thoroughly heated through.
5. Garnish & Serve: Remove from heat, adjust salt and pepper to taste, and garnish with fresh chopped coriander or parsley before serving hot!
Chef’s Tips
Don’t Overcook Broccoli: Add the broccoli during the last 10 minutes of cooking so it stays vibrant green and slightly crisp rather than soggy.
Add Lemon: A squeeze of fresh lemon juice right before serving brightens the flavors and aids iron absorption from the greens!
Nutritional Breakdown (Per Serving / 4 Yield)
Servings: 4 generous bowls
Calories: ~185 kcal
Protein: 24g
Net Carbs: 8g
Fat: 5g
Frequently Asked Questions (FAQ)
Can I freeze this soup?
Yes! Allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. Reheat gently on the stove over medium heat until piping hot.