5.0 from 1 vote

Today, I’m sharing one of my all-time favorite soup recipes: Garden Vegetable Chicken Soup! This delicious, wholesome soup is perfect for those days when you crave something comforting, and nutritious. Packed with vibrant vegetables, protein-rich chicken, and brown rice this soup is a complete meal in itself!

Why You’ll Love This Recipe

Nutritious and Balanced: This soup is a nutritional powerhouse. It’s loaded with a variety of vegetables that provide essential vitamins and minerals.
Easy to Prepare: With just a bit of chopping and simmering, you can have this delicious soup ready in no time. It’s perfect for busy weeknights or lazy weekends.
Versatile and Customizable: Whether you have leftover chicken or prefer to cook it fresh, this recipe is flexible. You can also swap out brown rice for quinoa any other grain you prefer- just note macros will differ!
Great for Meal Prep: This soup stores well in the fridge for up to 3 days and can also be frozen for longer storage. It’s an excellent option for meal prepping and ensuring you have healthy meals throughout the week.

Here are the Main Ingredients You Will Need for this Garden Vegetable Soup!

Let’s Walk Through How to Make My Garden Vegetable Chicken Soup Step-By-Step!

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Next, add minced garlic and cook for another minute until fragrant.

Add diced carrots, celery, zucchini, green beans, and peas to the pot. Cook for 5-7 minutes until vegetables are softened.

Pour in vegetable broth and add drained chickpeas to the pot. Bring the soup to a simmer.

Stir in dried thyme and rosemary. Season with salt and pepper to taste. Allow the soup to simmer for 15-20 minutes until vegetables are tender.

Stir in cubed cooked chicken and cooked brown rice to the soup. Let it simmer for an additional 5 minutes to heat through.

Ladle the soup into bowls. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the soup.

Recipe Notes and Modifications

If you are using raw chicken breast, add 470g raw chicken breast to pot with olive oil, cook until just starting to brown and then add onions. Continue the rest of the recipe as written
I like using instant brown rice to save time when making this recipe
You can substitute cooked quinoa with cooked brown rice, barley, or even pasta. Macros will differ slightly
This recipe is naturally dairy-free and gluten-free (ensure all labels are checked)

Benefits of This Recipe

This Garden Vegetable Chicken Soup isn’t just delicious; it’s also incredibly good for you. Here’s why:

Rich in Fiber: Thanks to the variety of vegetables, this soup is high in fiber, which aids in digestion and helps keep you feeling full longer.
High in Protein: The chicken provides ample protein, essential for muscle repair and overall body function.
Packed with Vitamins and Minerals: The assortment of vegetables ensures you’re getting a wide range of vitamins and minerals, crucial for maintaining good health.

“S” Meals

When it comes to getting veggies and protein in, we love focusing on “S” Meals- Soups, Stir-frys, Scrambles, Salads, and Smoothies!

Checkout my other high-protein recipes that are loaded with veggies!

Lemon Chicken Orzo Soup

Arugula Chicken Salad with Lemon-Herb Dressing

Crockpot Chili

I also dive more into the benefits of whole foods on our nutrition coaching website in our whole foods blog- check that out here!

I hope you enjoy making and eating this soup as much as I do. It’s a staple in my kitchen because of its bright flavors! If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!