Low Calorie Chicken Vegetable Soup Recipes
LOW-CARB CHICKEN-VEGETABLE SOUP
I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.
Provided by Vanessa Punnett Lucas
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
- Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g
VEGETABLE SOUP RECIPE
This Vegetable Soup Recipe is one of our favorites! Loaded with veggies and naturally low in fat and calories, it's the perfect lunch, snack, or starter!
Provided by Holly Nilsson
Categories Dinner Lunch Main Course Soup
Time 28m
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
- Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
- Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
- Add in zucchini, simmer an additional 5 minutes or until softened.
- Remove bay leaves before serving.
Nutrition Facts : Calories 52 kcal, Carbohydrate 10 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 268 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 cup, UnsaturatedFat 2 g
LOWER FAT CHICKEN VEGETABLE SOUP
This is a delicious and simple recipe for chicken vegetable soup. All you have to do is combine everything in a pot and let it simmer. It's quite good and good for you.
Provided by Pam Oliphant
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.
- Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.
- Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 51.1 g, Cholesterol 29 mg, Fat 4.9 g, Fiber 9.1 g, Protein 18.6 g, SaturatedFat 1.3 g, Sodium 719.7 mg, Sugar 8.8 g
CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT
This soup is so tasty and good for you! Have as little or as much as you like! It is perfect for filling you up before your small meal of healthy stuff! I used this soup for colds/flus and even for dieting!!
Provided by limecat
Categories Clear Soup
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to boil.
- In the meantime, cut up all the vegetables into small cubes.
- Cut the chicken into 1cm cubes.
- Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
- Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
- Soup is ready when all ingredients have sunk to the bottom!
Nutrition Facts : Calories 97.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 40.2, Sodium 123, Carbohydrate 5.6, Fiber 1.5, Sugar 2.4, Protein 14.2
LOW-CARB CHICKEN SOUP
This comforting, low-carb chicken soup is packed with veggies. Chicken thighs add rich flavor and remain tender after simmering in the soup. The lemon juice added at the end brings a lovely hint of brightness.
Provided by Jasmine Smith
Categories Healthy Chicken Soup Recipes
Time 50m
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.
- Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.
- Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat.
- Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.
Nutrition Facts : Calories 260 calories, Carbohydrate 11 g, Cholesterol 115 mg, Fat 12 g, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, Sodium 483 mg, Sugar 4 g
LOW CALORIE CHICKEN VEGETABLE SOUP
Found a recipe similar to this and kinda revised it a little. Very flavorful and you can't beat the calories per serving!!
Provided by heathersharee
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
- Stir in chicken and undrained tomatoes.
- Heat thoroughly.
Nutrition Facts : Calories 83.5, Fat 1.3, SaturatedFat 0.3, Sodium 682.5, Carbohydrate 13.6, Fiber 3.3, Sugar 3.6, Protein 5.7
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4.7/5 (40)Category Main CourseCuisine AmericanTotal Time 30 mins
- Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots.
- Saute until onions are translucent and the veggies have been tossed through with hot oil. Add stock and season with salt and pepper to taste. Add the soy sauce and hot sauce.
- Bring soup to a simmer and allow to simmer over low heat for about 40 minutes or until veggies are tender.
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Reviews 8Category Main DishServings 6Estimated Reading Time 3 mins
- Add oil to soup pot. Heat over medium-high heat and add onion, zucchini, and carrots. Season with 1/2 tsp salt and 1/2 tsp pepper. Saute for about 5 to 7 minutes.
- Add garlic and continue to saute for 5 more minutes. Add tomatoes and green beans. Add other 1/2 tsp salt. Saute for about 5 to 7 more minutes.
- Add chicken broth. Bring to a boil. Add chicken and cabbage. Bring back up to a boil and reduce to simmer over medium heat covered for about 20 minutes.
SUPER LOW CAL HEALTHY CREAMY VEGETABLE SOUP | RECIPETIN EATS
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4.9/5 (64)Total Time 50 minsCategory SoupCalories 124 per serving
- For soup - Break off 1/4 of the cauliflower into small bite size florets and put aside to use in the soup.
- Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2)
- Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes.
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Occupation Food Writer And Cookbook AuthorPublished 2009-01-02
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- Basic Vegetarian Miso Soup. Miso soup contains a short list of ingredients that can be found in a specialty grocery store or the Asian foods section of your local market.
- Low-Fat Broccoli Soup. Green and loaded with nutrients, a little potato and low-fat milk help keep this broccoli soup creamy and satisfying. Even broccoli-haters will love this blended soup, perfect for lunch but filling enough for dinner.
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Estimated Reading Time 6 mins
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