Lean Green Chicken Soup
Easy Lean Green Chicken Soup Recipe – This veggie-packed ultra low carb meal is as nourishing as it is delicious! It features tender chicken breasts, fresh veggies and leafy greens for a light but satisfying soup that’s dairy free, gluten free, grain free, paleo and ketogenic-friendly.
Why We Love This Lean Green Chicken Soup Recipe
Light on carbs but bursting with savory, earthy and fresh flavors, this Lean and Green Chicken Soup is the ultimate good-and-good-for you recipe!
It’s perfect for when you are sticking with a strict set of dietary regulations, or just as a balance to your otherwise comfort food-heavy weekly meal plan. The gluten-free, dairy-free, grain-free, keto-friendly AND paleo recipe features a vibrant but simple bounty of fresh veggies and chicken breasts. So while it won’t weigh you down, it’s sure to satisfy your appetite. And it happens to taste amazing, too!
We often begin a soup by sautéing a mirepoix of aromatics. However, this lighter chicken soup differs somewhat in that we approach this recipe more like a Chinese Hot Pot… The chicken breasts are simmered in a fragrant broth until fully cooked, then we add the heartier veggies like asparagus and green beans to simmer for just a few minutes.
Lastly, the fresh leafy greens and herbs are stirred in only after the soup has been removed from the stovetop and is no longer simmering. This helps retain as many nutrients as possible in the vegetables while also preserving the fresh, delicious flavors.
Ingredients You Need
- Chicken broth – or chicken stock (can be low sodium chicken broth, if you like)
- Chicken breasts – boneless and skinless
- Celery stalks – chopped
- Green beans – fresh, cut into 1-inch pieces
- Peas – fresh or frozen
- Asparagus – cut into 1-inch pieces (discard the super tough ends)
- Green onion – diced
- Garlic – minced
- Leafy greens – spinach and watercress
- Fresh herbs – parsley and basil, chopped
- Salt and pepper – a bit of each to taste
How to Make Lean and Green Chicken Soup
- Add chicken broth and chicken breasts to a large soup pot set over medium-high heat. Bring to a simmer and cook the chicken for 15 minutes.
- Then add the green veggies – celery, green beans, peas, asparagus, onions, garlic, salt and pepper. Simmer for another several minutes until the asparagus is tender. Immediately remove the pot from the heat to not overcook the vegetables.
- Use tongs to carefully remove the chicken breasts and transfer to a cutting board. Shred the meat with two forks or chop into bite sized pieces, then return to the pot.
- Lastly, stir in the spinach, watercress, fresh parsley and basil. Taste, then salt and pepper as needed.
Get the Complete (Printable!) Lean and Green Soup Recipe Below. Enjoy!
Recipe Variations
- Instead of Stock – Bone Broth is another excellent option, made from bones simmered for a long time, rich in vitamins and minerals. All three of these chicken elixirs are easy to make at home or may be purchased pre-made!
- Turkey – Use 1 1/2 pounds of lean and delicious boneless and skinless turkey breast instead of chicken.
- Vegetarian and Vegan – Swap chicken broth for a light vegetable broth. You can omit the chicken and skip a protein, or add cubes of tofu or drained chickpeas before you stir the fresh leafy greens into the soup.
- Veggies – You of course want to keep at least some green in the lean green soup, but feel free to change things up and use whatever vegetables you like! Try this nourishing soup recipe with chopped carrots, zucchini, broccoli, cauliflower, mushrooms, or massaged chopped kale.
Frequently Asked Questions
A broth is made from the meat and a stock from the bones, usually roasted. Furthermore, a broth is lighter in color and flavors, while stock has a darker color and richer flavor.
Should you use stock or broth in this recipe? Either will do with slightly differing results.
Cool the soup completely before transferring to an airtight container. Keep leftovers in the fridge for up to 3 days.
You can, but I don’t recommend it. The delicate greens don’t hold up great to freezing, thawing, and reheating. That being said, if you do want to give it a try, chicken soup will keep well for up to 3 months in the freezer stored in an airtight container.
Looking for More Nourishing Chicken Soup Recipes? Be Sure to Also Try:
- The Best Detox Chicken Soup
- Southwest Chicken Detox Soup
- Low Carb Green Curry Chicken Noodle Soup
- Chicken White Bean Soup
- Skinny Chicken Fajita Soup
Get the Complete (Printable!) Lean and Green Soup Recipe Below. Enjoy!
Lean Green Chicken Soup
Ingredients
- 2 quarts chicken broth or stock
- 1 1/2 pounds boneless, skinless chicken breast
- 2 celery stalks, chopped
- 2 cups green beans, cut into 1-inch pieces
- 1 1/2 cups peas, fresh or frozen
- 2 cups asparagus, cut into 1-inch pieces, tops and middles (avoid tough ends)
- 1 cup diced green onions
- 4-6 cloves garlic, minced
- 2 cups fresh spinach leaves, chopped and packed
- 1 bunch watercress, chopped with large stems removed
- 1/2 cup fresh parsley leaves, chopped
- 1/3 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Pour the chicken broth in a large pot, and set over medium-high heat. Add the chicken breasts and bring to a simmer. Cook for 15 minutes.
- Add the celery, green beans, peas, asparagus, onions, garlic, salt and pepper. Simmer for 5-10 minutes until tender, then remove from heat.
- Remove the chicken breasts and shred with two forks or chop into bite sized pieces. Return to the pot.
- Stir in the spinach, watercress, parsley and basil. Taste, then salt and pepper as needed.
So fresh and delicious! I will make again!
Yum!
I have made my own vegetable broth (your recipe, I believe) and I was wondering if i can use that instead of chicken broth or should I just pic some chicken broth up at Sprouts? Also, could I make this is a crock-pot? I’m really into those right now.
Hi Jordan,
Yes to both! I love homemade broth. :)
I love potatoes and rice so I might still add it but this seems yummy.