Chicken Vegetable Soup
Hearty chicken soup with carrots, celery, and spinach. Comforting at only 220 calories per bowl.
Chicken Vegetable Soup has 220 calories per serving, with 28g protein, 16g carbs, 4g fat, and 4g fiber. Prep 10 min, cook 25 min.
Nutrition per serving
1 serving(s)
220
Calories
28g
Protein
56% DV
16g
Carbs
6% DV
4g
Fat
5% DV
* %DV based on a 2000 calorie diet
📊 220 calories per serving.
🔥 12.7g protein per 100 cal.
Nutrition values are estimates based on standard ingredient data and may vary with the brands and portions you use. How we calculate nutrition.
Prep Time
10 min
Cook Time
25 min
Servings
1
Est. Cost
$3.00
Chicken Vegetable Soup
A comforting, low-calorie soup that’s perfect for meal prep. The high water content fills you up, while the chicken provides 28g of protein per bowl.
Ingredients
- 150g chicken breast, diced
- ½ cup carrots, sliced
- ½ cup celery, sliced
- 1 cup fresh spinach
- ¼ onion, diced
- 2 cloves garlic, minced
Instructions
-
Sauté onion and garlic in a pot with a splash of water or oil for 2 minutes.
-
Add carrots and celery, cook 3 minutes.
-
Add 2 cups water or broth, bring to a boil. Add diced chicken.
-
Reduce heat and simmer 15-20 minutes until chicken is cooked through.
-
Stir in spinach in the last 2 minutes. Season with salt, pepper, and herbs.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 28g |
| Carbs | 16g |
| Fat | 4g |
| Fiber | 4g |
Dietary tags
What do these tags mean?
- High protein
- ≥ 25g protein per serving.
- High fiber
- ≥ 8g fiber per serving.
- Meal prep
- Stores 3+ days in the fridge or is freezer-friendly with reheat instructions.
- Low calorie
- Under 300 calories per serving.
- No cook
- No heat source required — assemble and eat.
Definitions are consistent across the site. Nutrition values are estimates based on standard U.S. database values; actual results vary by brand and portion.
🧊 Storage & Reheat
Fridge
Store in an airtight container for up to 4 days.
Freezer
Freezer-friendly — store up to 2 months. Thaw overnight in the fridge before reheating.
Reheat
Microwave 700W for 60–90 seconds, or until steaming hot throughout. Add a splash of broth or water to prevent drying.
Equipment
skillet
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