Our vibrant Squeaky Clean Chicken & Veggie Soup is the perfect comfort food …that also happens to be really healthy! Loaded with veg and tender chicken, it’s a color- and flavor-packed meal that will feed a crowd.

Squeaky Clean Chicken & Veggie Soup

Maybe you sense a cold coming on, or are just feeling run-down. Or perhaps you overindulged with too much queso, chips, and margs (hey…no judgment here!), or you’ve got a fridge packed with fresh veggies that need to be used up ASAP.

Wherever you’re coming from, it’s always good to have a recipe like this chicken and vegetable soup in your back pocket to cure what ails you. Hearty, colorful, and brimming with veggies and lean protein, it’s become one of our go-to’s anytime we need something healthy and nourishing.

The soup was originally inspired by one of the highest-rated recipes in the Fed & Fit cookbook, the Lemony Kale & Sausage Soup (p. 163). This soup has the same broth + fresh lemon juice foundation, but relies on freshly shredded chicken for protein and a whole slew of other vegetables for nutrients.

The best part is, you can make this soup your own and use what you have on hand. If you have parsnips, use parsnips! Want some starch in there? Add potatoes or even a scoop of white rice. If you’ve got some spinach or Swiss chard you’re looking to clean out of your fridge, feel free to swap it in for the kale. Note that this recipe is particularly lemony (vitamin C boost!). If you don’t like that much lemon, feel free to reduce or omit altogether. (For a step-by-step overview, watch the video below.)

Looking for more comfort food recipes that are healthy too? Try our Instant Pot Loaded Potato Soup, Paleo Green Bean Casserole, Paleo Chicken Pot Pie, or Cranberry Bison Meatloaf.

Why You’ll Love This Recipe

  • Packed with colorful veggies and lean protein
  • Choose from stovetop, Instant Pot, or slow cooker methods
  • Just 20 minutes of prep
  • Freezes well

Chicken Vegetable Soup Recipe Ingredients

Here’s everything you’ll need to make this hearty chicken and veggie soup . Find ingredient notes (including substitutions and swaps) below.

Ingredients for squeaky clean chicken veggie soup sit in a variety of bowls and plates on a light grey surface.
  • Butter – 3 tablespoons butter (sub coconut oil or EVOO for Whole 30)
  • Onion – 1 small to medium-sized onion
  • Celery – 4-5 stalks celery
  • Carrots – 5 carrots
  • Bell peppers – 2 red bell peppers
  • Chicken breast – 5-6 pounds boneless skinless chicken breast
  • Chicken broth – 8 cups chicken broth (AKA 2 quarts)
  • Black pepper – 1/4-1/2 teaspoon pepper
  • Salt – 1/2-1 teaspoon salt
  • Kale – 1 head curly kale
  • Lemons – 2 lemons

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

Here are some easy ways to tweak this recipe to your liking:

  • Mix up your veggies – this is a super flexible recipe, so you can use nearly any vegetables you’d like. If you swap in tender greens like spinach or chard – or add the rest of that bag of peas that’s hanging out in the freezer – just add them during the last few minutes of cooking so they stay bright and retain their freshness.  
  • Opt for a timesaver – Short on time? Pick up some rotisserie chicken instead of cooking it at home.
  • Choose your cooking method – we cooked this hearty soup recipe on the stove, but you could use an Instant Pot or Slow Cooker if you’d rather. See below for these cooking methods.
  • Go meatless – make this recipe vegetarian by omitting the meat and swapping the chicken stock for veggie stock. 

How to Make Chicken and Vegetable Soup

Here’s how this hearty chicken and vegetable soup comes together.

Lightly browned chicken fillets sit in a Dutch oven on a light gray surface.
Uncooked chopped vegetables sit in a Dutch oven on a light gray surface.

Step 1: Melt butter in a large, heavy-bottomed pot over medium-high heat. Once butter is melted, add the chicken. Cook for 3-5 minutes per side until browned. Remove from pan and set aside.

Step 2: Add the onions, celery, carrots, garlic, and bell pepper to the pan. Saute for 10 to 15 minutes, or until the vegetables start to brown a bit around the edges.

Broth is poured over chicken breasts in a Dutch oven on a light gray surface.
Shredded chicken and kale sit in a Dutch oven on a light gray surface.

Step 3: Add the chicken, broth, salt, and pepper to the pot. Cover and simmer over medium-low heat for 30-40 minutes.

Step 4: Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the kale. Cook for 2-3 minutes until kale is fully wilted.

Lemon juice is squeezed into squeaky clean chicken veggie soup in a Dutch oven on a light gray surface.

Step 5: Add the lemon juice and then taste soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!

Recipe Tips

The brightest greens – Whether you use kale like we did, or opt for Swiss chard, fresh or frozen spinach, or other greens, wait until the last 2-3 minutes of cooking before adding them to the pot so they retain their bright color and fresh flavor.

Pop of citrus –  This recipe packs a really lemony punch. But if you’d like less, feel free to reduce the amount, or leave it out altogether.

How to Serve Chicken Vegetable Soup

Serve the soup nice and hot, with some fresh herbs like parsley or basil if you’ve got them on hand.

How to Store and Reheat

Refrigerate any extra soup for up to 5 days and reheat in a microwave, or over a stovetop.

Squeaky Clean Chicken & Veggie Soup

Frequently Asked Questions

What are the healthiest vegetables to put in soup?

We pack a cornucopia of healthy veggies into this soup! We start with onions and celery – then layer in carrots, bell peppers, kale, and garlic for a vibrant veggie medley that delivers tons of vitamins, nutrients, and health perks.

What is the secret ingredient in soup?

Other than the chicken and veggies, the secret ingredient in this (or any) chicken soup is the broth. Use homemade chicken broth if you have it for richer, fuller, fresher flavor than store-bought.

Is chicken soup healthy?

This one is! Loaded with vibrant veggies, lean protein, plus garlic and fresh lemon juice, it’s packed with immunity-boosting vitamins and nutrients.

If you tried this recipe for Squeaky Clean Chicken & Veggie Soup, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!

Video

Squeaky Clean Chicken & Veggie Soup

4.84 — Votes 6 votes
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 8 servings
This Squeaky Clean Chicken & Veggie Soup is the perfect comfort food that is also healthy for you! It is loaded with vegetables, packs a flavorful punch, and will feed a crowd.

Ingredients  

  • 3 tablespoons butter, sub coconut oil or EVOO for Whole 30
  • 1 small to medium-sized onion, diced
  • 4-5 stalks celery, sliced
  • 5 carrots, sliced into coins
  • 4 cloves garlic, minced
  • 2 red bell peppers, deseeded and diced
  • 5-6 pounds boneless, skinless chicken breast
  • 8 cups chicken broth, 2 quarts
  • 1/4-1/2 teaspoon pepper, to taste
  • 1/2-1 teaspoon salt to taste
  • 1 head curly kale roughly chopped
  • 2 lemons juiced

Instructions 

  • Melt butter in a large, heavy-bottomed pot over medium-high heat. Once butter is melted, add the chicken. Cook for 3-5 minutes per side until browned. Remove from pan and set aside.
  • Add the onions, celery, carrots, garlic, and bell pepper to the pan. Saute for 10 to 15 minutes, or until the vegetables start to brown a bit around the edges.
  • Add the chicken, broth, salt, and pepper to the pot. Cover and simmer over medium-low heat for 30-40 minutes.
  • Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the kale. Cook for 2-3 minutes until kale is fully wilted.
  • Add the lemon juice and then taste soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!

Recipe Notes

Instant Pot Method:
Complete steps 1-2 in your Instant Pot, then cover and seal the Instant Pot and cook on high pressure for 7 minutes. Once it is done, release the pressure immediately and stir in the kale. Cook for 1-2 minutes until the kale is wilted, then proceed to Step 5.
Slow Cooker Method
Proceed with steps 1-2, then add all of the ingredients except for the kale and lemon juice to your slow cooker. Cook for 4 hours on high or 8 hours on low, then stir in the kale and cook for 2-3 minutes, until wilted and bright green, and proceed with step 5.

Nutrition

Calories: 426kcal | Carbohydrates: 12g | Protein: 64g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 1428mg | Potassium: 1464mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10909IU | Vitamin C: 91mg | Calcium: 139mg | Iron: 2mg

Additional Info

Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 426
Keyword: chicken soup, chicken veggie soup

Like this recipe?

Leave a comment


About the Author

Elizabeth Brownfield


More Like This

4.84 from 6 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. 5 stars
    Favorite soup!! This soup is so good and refreshing! The butter and lemon give it such a great flavor! Great way to get in veggies – even my toddler will eat the kale!

  2. 5 stars
    I made this delicious soup this evening. I decided to let everyone add the lemon to their own bowls as desired. I also offered cooked rice to add. It is absolutely perfect!

    1. That is so smart on the lemon, Natalie! We are so so happy it was a hit!!

  3. 5 stars
    Made this soup as a healthier version of standard chicken noodle soup and the additional lemon flavor to this makes it a standout! Loved the extra vegetables and will definitely be making again.

  4. Thoughts on throwing In some chickpea elbow pasta? Recommendations on what part of the process to put it in?

    1. Hi Amy! I think some chickpea elbow pasta would be super tasty in the soup! I would make sure the pot is at a simmer and add the noodles in when you put the shredded chicken back in the pot, then simmer according to the directions on the box, adding the kale towards the end. ~Melissa

  5. This recipe looks delicious. Before I make it, I am wondering how to cut the amount of sodium listed in the nutrition per serving. The chicken broth is the main ingredient that I see contributing to sodium. Any suggestions about cutting the sodium and preserving the flavor?

    1. You can use low sodium broth and cut the amount of added salt, Deb. That would definitely make it a tad less flavorful, though!

  6. 5 stars
    Made this in the instant pot today and it is so good and easy! Why have I never added lemon to soup before?! Thank you for all of your amazing recipes!

  7. 5 stars
    This soup is delicious. I’ve made it several times and it never disappoints! I usually use a rotisserie chicken instead of chicken breasts, but the soup always ends up amazing either way! ๐Ÿ™‚

  8. This soup is absolutely delicious and on regular rotation in our house. I’ll usually make some a freeze some for days where I need a quick lunch or dinner. So good!

  9. Wow, this soup was SO yummy & packed with flavor, especially the added citrus. I left out the onion due to a sensitivity, added a little more carrots+celery, and threw in 2 yukon gold potatoes, cubed. Both my boyfriend & I went back for seconds, and amazed that it was just as good reheated. Thank you for sharing Cassy, this has been added to our favorite recipes!

  10. This soup was absolutely delicious!! I was amazed at the flavor with the simple ingredients. My boyfriend who usually doesn’t like “healthy” stuff could not believe how good it was! And it is just perfect by itself…I didn’t even need to eat it with crackers. It was satisfying and oh so yummy! Thank you, Cassy!!