healthy chicken soup

Recipe video above. {Low Cal, GF, low carb} My secret method to make a really low calorie creamy soup that is seriously delicious! Using boiled PEELED zucchini, simmer until soft then blitz into what looks like everybody&#x27;s favourite calorie-laden creamy broths.....but it&#x27;s guilt free. Zucchini is ideal - purees smooth, neutral flavour that&#x27;s easily disguisable. It doesn&#x27;t taste like zucchini - just a savoury creamy soup. I&#x27;ve used it to make a healthy version of homemade Cream of Chicken Soup. But imagine the possibilies - use it in place of any soup that has a creamy white broth!

45 Cal Creamy HEALTHY Soup!

700 grams/ 1.2 lb

onion

garlic (, whole)

(500 ml)

chicken broth (or veg broth)

water

tsp each garlic and onion powder ((or 1 tsp of one of them))

tsp black pepper

(250 ml)

0% fat milk (or other milk of choice)

tbsp (15 grams)

butter

garlic (, minced)

carrot (, peeled and finely diced)

celery (, finely chopped)

red capsicum/bell pepper (, finely chopped)

chicken breast (, diced)

peas

thyme

Place all Broth ingredients EXCEPT milk into a pot, cover with lid and bring to energetic simmer over medium high heat.

Lower to medium and simmer for 15 minutes until zucchinis is very soft.

Remove from heat, add milk. Use a handheld blender to blitz until smooth. Add salt to taste. Marvel at creamy broth with so few calories!

Healthy Creamy Broth:

Melt butter in a pot or large saucepan over medium heat.

Add garlic, onion, carrot and celery. Cook for 3 minutes, then add capsicum. Cook for another 2 minutes until onion is translucent and sweet.

Add Broth, chicken and peas. Bring to gentle simmer for just 2 to 3 minutes or until peas are cooked.

Taste and adjust salt and pepper.

Ladle into bowls, sprinkle with a pinch of fresh thyme leaves. Devour, and marvel at how such a creamy, totally delicious bowl of soup has so few calories!!

Healthy Cream of Chicken Soup:

This easy Homemade Chicken Soup recipe is guaranteed to boost your immune system! A healing chicken soup filled with veggies, turmeric, herbs, chicken and lentils. It's the best chicken soup for flu season or to fight off that cold!

Healing Homemade Chicken Soup Recipe

grape seed oil

yellow onion, diced

garlic

fresh ginger, minced

carrots,

celery

turmeric

lentils

chicken breast

chicken broth

rosemary

salt & pepper

kale, torn into smaller pieces

lemon

Heat a large dutch oven to medium high heat.

Add grape seed oil and onion. Saute for 2-3 minutes, until the onions are translucent.

Next, add in garlic cloves, fresh ginger, carrots, celery and turmeric. Saute for 3 minutes, stirring the entire time.

Then add in lentils, stir to mix everything together and place the raw chicken breast on top of the veggies. Pour chicken broth over top and add in fresh thyme, rosemary, salt and pepper to taste.

Cover and bring to a boil. Simmer for 10-15 minutes, until chicken in no longer pink.

Once chicken is cooked, remove from from the pot. Shred using a fork and add chicken back to the pot along with torn kale.

Simmer soup for another 5 minutes. Remove stems of thyme and rosemary from the soup. Finish with juice from one lemon.

What a great recipe to have on hand especially this time of year when everyone seems to be coming down with something. Thank you!

Love this pumped up version of one of our family favorites. So delicious and comforting.

Great recipe for a day when you need a quick, comforting, home cooked soup. Especially on a day you’re feeling under the weather.

Looks delicious! . Can’t wait to try these!


The rwcipe doesnt say when to put the kale in?

Was feeling under the weather and this caught my eye. So delicious and comforting! Made it in my instant pot. So easy! A keeper.

Two of my kiddos have flu and your recipe came up in my google search. Wow! It is seriously delish!! Thank you!

I have made this recipe twice. The first time very close to precisely the recipe. The second time I added Portabella mushrooms and spinach. My husband and I loved it and shared it with our neighbor and she also loved it! Thank you for sharing it!

Greek Lemon Chicken Soup&nbsp;Recipe&nbsp;- a great way to warm your belly on cool autumn evenings!&nbsp;A light and healthy recipe with bold Greek flavors.&nbsp;

Greek Lemon Chicken Soup

olive oil

garlic, (minced)

sweet onion

lemon, (zested)

chicken breasts

Israeli couscous ((pearl))

red pepper

feta

chive

Salt (and pepper)

Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then&nbsp;simmer for 5 minutes.

Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

https://content.jwplatform.com/videos/ekoFsiPw.mp4

A light and healthy recipe with bold Greek flavors. This Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!

A Spicy Perspective - Greek Lemon Chicken Soup

Easy, lemony, chicken orzo soup is a bright, tasty, filling bowl of comfort that uses easy ingredients and is done in just 30 minutes!

Lemon Chicken Orzo Soup

chicken (about 2 large breasts shredded)

orzo

carrots

celery (chopped)

juice of 1 large lemon (about 6 tablespoons)

salt (or

black pepper

lemon wedges (for servings)

Bring 2 quarts of water to a boil. Add orzo, boil 7-9 minutes til tender. Drain, rinse, and set aside.

In a large stock pot melt butter over medium heat.

Add garlic, onions, and celery and saute 2-3 minutes til tender.

Add broth and bring to a boil.

Stir in chicken, lemon juice, salt and pepper, carrots, orzo, and rosemary. Simmer about 5 minutes.

Taste, add salt and pepper if needed, and serve with fresh lemon wedges for squeezing right into your individual soup bowls.

Southwest Chicken Detox Soup Recipe - A healthy low-fat, low-carb, gluten-free soup with tons of flavor. This southwest chicken soup packs a punch!

Detox Southwest Chicken Soup

onion,

Old El Paso Chopped Green Chiles ((4.5-ounce cans))

"fire roasted" crushed tomatoes

chicken stock

cumin

cabbage

broccoli florets

avocados, (peeled and diced)

Set a large 6-8 quart pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all the spices,&nbsp;carrots, and 1 1/2 teaspoons sea salt.

Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.

Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm with a generous amount of diced avocado on top!

https://content.jwplatform.com/videos/60Cmn4ci.mp4

Try this Detox Southwest Chicken Soup to help kick-start your diet! This Southwest Chicken Soup is super clean and healthy.

Healthy chicken soup made with tender chicken, fresh veggies, herbs, and finished with lemon juice for delicious flavor. This simple and easy chicken soup recipe is nourishing, comforting, and the perfect healthy lunch or dinner. 

Healthy Chicken Soup

avocado oil

garlic,

bay leaves

turmeric powder

½ teaspoons salt, plus more to taste

dill

lemon juice,

Heat the avocado oil or ghee in a large pot or dutch oven. 

Season the chicken with a generous sprinkle of salt and pepper on each side. Sear the chicken until browned on each side, around four to five minutes per side, and then remove from the pot and set aside. 

Add the diced onion, garlic, carrots, and celery to the pot and saute for 2-3 minutes until fragrant. 

Add the chicken, broth, bay leaves, turmeric powder, salt, and thyme to the pot. Bring the soup to a boil and then reduce the heat to medium-low to simmer. 

Let the soup simmer for 20-25 minutes until the chicken is cooked through. Once the chicken is cooked, remove it from the soup and use two forks to shred the meat. 

Add the chicken back to the pot and stir until everything is well combined. Turn the heat to low and stir in the dill and fresh lemon juice. Give the soup a taste and add more salt, pepper, or lemon juice to taste. Enjoy!

Delicious!!! I made this for dinner last night, just subbed leftover Christmas turkey for the chicken. My whole family loved it— will definitely make again with chicken.

Already made another batch with chicken-- just as delicious and so easy to make and freeze for lunches!  I love the freshness of the lemon and dill.

I'm pescatarian so I left the chicken out of this soup and it was *still* absolutely amazing. I used vegetable broth for the base and it was perfect. I might even add some roasted tofu on top next time but either way, delicious!

This soup was amazing! It seems so simple yet has so much flavor! I've made other soups like this before and the flavor is always lacking but this was so so good! I hate leftovers of any kind and even ate this for lunch the next day. Thanks Ashlea for an amazing chicken soup recipe!

This soup is a bowl of comfort! Big hit in my family, even from my littles.

This soup is amazing delicious! I made it last night with Turkey and just WOW! Thank you for this amazing recipe!

Love this soup. Fairly easy and loads of flavor. It’s my number one chicken soup and I make lots of them!!! Thank you

This is so simple and perfect!   
The numeric, dill and lemon take it over the top.   I don't miss rice or noodles in it at all.

Another winner! I made this for myself when I was feeling under the weather, but my husband ended up eating it as well. He even drank the last of it straight from the bowl (and he usually doesn’t like anything with shredded chicken). So many thanks for the great recipe!

Ashlea,

This chicken soup is amazing.  I brought it to a friend who was sick and it was the only 
thing she could eat.  She thought it was yummy.  Your comments in the blog are so helpful.
I am looking to find other recipes for my family.  This quick but healthy soup is now in my file to make again and again.
Thans so much.
Paulette

I made this soup using the breast meat from a roasted chicken. I didn't know if it would work using already-cooked meat, but I followed the recipe and simply cooked the veggies longer, then added in the chicken toward the end. I also added some oyster mushrooms and some small yellow potatoes diced. The flavor for this soup is outstanding, and love the tumeric and thyme and the bit of lemon. I will definitely make this again! I love to make chicken soups and this is one of my top three recipes now.

This is delicious. More flavor than other recipes I've tried. Next time I will use one bay leaf instead of two.

Your healthy chicken soup is a weekly favorite for me!  I have sent the recipe to probably five others as well.  It’s just perfect - from the searing chicken to added lemon zest and juice.  It’s a five-star winner!!

Absolutely the best chicken soup, and I love the variations and substitutions! I've made it twice in the last week- the fist pot disappeared immediately! So glad I found this recipe- it's a total winner!

This is the MOST flavorful chicken soup I have had…everyone agrees! I added some frozen peas at the end for color. So Yummy! We just finished off the leftovers for lunch. I’ll be making this on repeat. A total winner! Thanks, Ashlea:)

My wife was down with flu resulting in me being the chef for a few days. I was very lucky to come across your healthy chicken soup recipe. It was a walk in the park - all ingredients in the cupboard and I could just go crazy )). The soup came out perfect, so much so that my wife has everybody looking for a copy of the recipe. Thank you so much for turning me into a Michelin soup chef )))
Regards. Hans

I love this soup!  Just made it for the second time, clearing out random veggies from the fridge.   Flexibility is so practical in recipes - I always seem to be missing one or more ingredients.  Thank you!

https://content.jwplatform.com/videos/sinsb6zC.mp4

Ginseng and chicken are a beautiful marriage of healing benefits and flavour. Chinese ginseng chicken soup incorporates some unique ingredients, setting the soup apart from versions of other oriental culture. This Chinese ginseng chicken soup is really easy to make and deeply delicious.&nbsp;

Chinese Ginseng Chicken Soup

silkie chicken ((substitute

ginseng roots

ginger root, sliced

jujubes

tbsp goji berries

tsp sea salt

cooking rice wine

Cut the whole chicken into small pieces by separating between the bones.&nbsp;

Submerge the chicken in a pot of cold water, then bring the pot to a boil. Heating up the water and chicken together will bring out the most impurity.&nbsp;

Let the water boil for a couple minutes. There should be foam and scum floating on the surface of the water. Turn off heat. Discard this batch of water.&nbsp;

Rinse the chicken pieces to remove any scum that may be stuck on the chicken. If re-using the same pot to make soup, rinse the pot to remove any stuck-on scum as well.

Fill a clean soup pot (I use a traditional clay pot) with 10 cups of clean water. Add the clean chicken pieces, sliced ginger, and 2 medium ginseng roots. Bring the soup pot to a boil and simmer with lid on for 1 hour.

Remove the ginseng roots from the soup, they should be softened now. Cut the ginseng roots into slices, then add them back into the soup pot. Add 20 clean jujubes (red dates), then simmer for another 30 minutes.

Add 1/2 cup of rice cooking wine, 2 tbsp of goji berries into the soup pot. Season with sea salt to taste, about 1 tsp. The soup shouldn't taste salty, and it should be slightly sweet. Simmer for another 15 minutes, remove from heat.

Healthy and delicious garlic chicken soup recipe that is super quick and easy to make. It's made with shredded rotisserie chicken (or any leftover cooked chicken) and green vegetables. Topped with mellow garlic sauteed in butter and sesame oil, which adds rich flavour, this soup can be finished with noodles or served as a low-carb version. 

Garlic Chicken Soup (Quick &amp; Easy)

onion, diced small (about 1 cup)

carrot,

celery rib,

salt

garlic cloves, diced

ginger

pepper

turmeric powder (optional)

chicken

broccoli

broccoli,

chicken stock (or water + stock cubes)

egg noodles or rice noodles

lemon juice

garlic, sliced thinly

salted butter (about 30-40 g, 1-1.5 oz)

sesame oil

parsley

Prep. Shred the chicken meat and dice all the vegetables, 2 garlic cloves and cut a few ginger slices. Slice extra garlic for making the buttery topping. Boil a kettle of water to cook the noodles separately if using (according to the packet instructions). 

Step 1. Add a tablespoon or two of olive oil to a heavy pot and place over medium heat. Add the onions, carrots, celery and a little salt and saute for 5-6 minutes, stirring a few times.

Optional step if making noodles: In the meantime, cook the noodles in a separate pot (if using). Once the noodles are cooked, strain and rinse under cold water to stop them from cooking. I like to undercook the noodles by a minute as they will soften further in the hot chicken soup.

Step 2. Add ginger, chopped garlic, pepper and turmeric (these two always go hand in hand as pepper enhances turmeric&#8217;s curcumin absorption in the body). Stir through and cook for 1 minute.

Step 3. Add shredded rotisserie chicken and stock cubes, followed by six cups of water. Or you can use ready-made stock, or half and half. Stir through and bring to a simmer.

Step 4. Add sliced or chopped Asian greens and cook over medium heat for 3-4 minutes, stirring a few times.

Step 5. Finally, add the broccoli florets and cook for 2 more minutes. Then turn the heat off and taste for salt. Finish by adding a tablespoon or two of lemon juice.

To make buttery garlic oil, heat a medium pan over low-medium heat. Melt the butter and once hot, add the sliced garlic. Saute over low-medium heat for a few minutes, stirring frequently, until it starts to change colour. Add the sesame oil and continue to cook until the garlic is caramelised, crispy and golden brown. Don&#8217;t overcook or burn the garlic as it will turn bitter; it&#8217;s better to undercook. Transfer the buttery oil and the garlic to a bowl as soon as it looks ready.

To finish the soup, add the pre-cooked noodles (if used) to the hot soup and pour some of the garlic butter over the top. Sprinkle with fresh parsley. Serve the soup with extra garlic and parsley in bowls.

Top 8 healthy chicken soup recipes from across the web

The most viewed healthy chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

45 Cal Creamy HEALTHY Soup!

Healing Homemade Chicken Soup Recip...

Greek Lemon Chicken Soup

Lemon Chicken Orzo Soup

Detox Southwest Chicken Soup

Healthy Chicken Soup

Chinese Ginseng Chicken Soup

Garlic Chicken Soup (Quick & Ea...

Top 8 healthy chicken soup recipes from across the web

The most viewed healthy chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

45 Cal Creamy HEALTHY Soup!

Healing Homemade Chicken Soup Recip...

Greek Lemon Chicken Soup

Lemon Chicken Orzo Soup

Detox Southwest Chicken Soup

Healthy Chicken Soup

Chinese Ginseng Chicken Soup

Garlic Chicken Soup (Quick &amp; Ea...

The most viewed healthy chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Garlic Chicken Soup (Quick & Ea...