This High-Protein Chicken Vegetable Soup is warm, creamy, comforting, and packed with nourishing ingredients. Tender chicken, colorful vegetables, leafy greens, and a flavorful herb-seasoned broth come together in a satisfying bowl that’s perfect for lunch, dinner, or meal prep.
This version uses lean chicken, Greek yogurt, and a little Parmesan for a creamy finish without relying on heavy cream. It’s filling, easy to customize, and ideal for anyone looking for a protein-rich homemade soup.
15 min
Prep time
25 min
Cook time
4
Servings
Ingredients
For the soup
Boneless, skinless chicken breast, diced
1 lb (450 g)
Olive oil
1 tbsp
Yellow onion, chopped
1 medium
Garlic, minced
3 cloves
Carrots, diced
2 medium
Celery, diced
2 stalks
Red bell pepper, chopped
1 medium
Diced tomatoes
1 cup (or one 14 oz / 400 g can)
Low-sodium chicken broth
5 cups (1.2 liters)
Baby spinach or kale
3 cups
Dried Italian seasoning
1 tsp
Paprika
½ tsp
Salt and black pepper
To taste
For the creamy, high-protein finish
- ½ cup (120 g) plain Greek yogurt
- ¼ cup (25 g) grated Parmesan cheese, optional
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- ½ tsp onion powder, optional
- 1–2 tbsp cornstarch mixed with 2 tbsp cold water, optional for extra thickness
Ingredient note: Greek yogurt adds protein and creaminess. Choose plain, unsweetened yogurt, preferably at room temperature before adding it to the hot soup.
Instructions
Step 1: Prepare the ingredients
Dice the chicken into small, even pieces. Chop the onion, carrots, celery, and bell pepper, mince the garlic, and wash the spinach. Having everything ready makes cooking easier.
Step 2: Sauté the chicken and aromatics
Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 4–5 minutes, stirring occasionally. Add the onion and garlic and cook for another 2 minutes until fragrant.
Step 3: Add the vegetables and seasonings
Stir in the carrots, celery, bell pepper, Italian seasoning, paprika, salt, and black pepper. Cook for 3–4 minutes to develop the flavors.
Step 4: Simmer the soup
Pour in the chicken broth and add the tomatoes. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Add the greens
Stir in the spinach and cook for 1–2 minutes until wilted. If using kale, simmer for a few additional minutes until tender.
Step 6: Make it creamy
Turn the heat to low. Mix a ladleful of hot broth into the Greek yogurt in a separate bowl, then slowly stir the warmed yogurt mixture into the soup. Add Parmesan and lemon juice. Avoid boiling the soup after adding yogurt to help prevent curdling.
Step 7: Taste and serve
Adjust salt, pepper, and lemon juice. Garnish with fresh parsley and a little extra Parmesan. Serve warm with a side salad or whole-grain bread.
Nutrition information
Estimated nutrition per serving, assuming 4 servings and using chicken breast, Greek yogurt, and Parmesan.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–360 kcal |
| Protein | 38–45 g |
| Carbohydrates | 16–22 g |
| Total fat | 8–13 g |
| Saturated fat | 2–4 g |
| Fiber | 4–6 g |
| Sugars | 7–10 g |
Actual nutrition depends on the ingredients and brands used. These figures are estimates, not laboratory-tested values.
Tips for the best chicken vegetable soup
- Cut chicken evenly: Smaller pieces cook faster and distribute protein throughout each bowl.
- Use low-sodium broth: This lets you control the salt level.
- Don’t overcook the vegetables: Add spinach near the end to preserve its color and texture.
- Temper the yogurt: Mixing it with warm broth before adding it to the pot helps prevent curdling.
- Add lemon juice last: A little acidity brightens the creamy broth.
- Boost the protein: Stir in extra cooked chicken or use a little more Greek yogurt.
- Want a thicker soup? Mash a few cooked carrots into the broth or use the optional cornstarch slurry.
- Prefer a broth-based soup? Simply omit the yogurt and Parmesan; the soup will still be flavorful and protein-rich.
Frequently asked questions (Q&A)
Q1. How can I make this soup even higher in protein?
Add more chicken, use a protein-rich chicken broth if available, or stir in extra Greek yogurt after tempering it. Additional cooked shredded chicken is the easiest way to increase protein.
Q2. Can I use shredded rotisserie chicken?
Yes. Skip the initial chicken-browning step and add the cooked shredded chicken during the last 5–10 minutes, allowing it to heat thoroughly.
Q3. Can I use ground chicken instead?
Absolutely. Brown the ground chicken with the onion and garlic, breaking it into small crumbles before adding the vegetables and broth. This gives the soup a texture similar to the one pictured.
Q4. Can I make it without Greek yogurt?
Yes. Leave it out for a lighter, broth-based soup, or use a small amount of milk or evaporated milk for creaminess. These substitutes may change the protein content.
Q5. Can I use frozen vegetables?
Yes. Frozen carrots, peas, green beans, or mixed vegetables work well. Add them according to their cooking time and simmer until tender.
Q6. Is this soup low-carb?
It is relatively moderate in carbohydrates and can be adapted for a lower-carb diet. Omit starchy additions such as potatoes, corn, or pasta and check the broth and dairy labels.
Q7. Can I make it dairy-free?
Yes. Omit the Greek yogurt and Parmesan, then use an unsweetened dairy-free alternative if desired. The soup will still be rich in protein from the chicken.
Q8. How long does it last in the refrigerator?
Store leftovers in airtight containers at 40°F (4°C) or below and use within 3–4 days. Cool and refrigerate promptly, within 2 hours of cooking.
Q9. Can I freeze this soup?
Yes, but it is best to freeze the soup before adding Greek yogurt or Parmesan. Thaw overnight in the refrigerator, reheat thoroughly, and stir in the dairy after warming. The texture may change slightly if the soup has already been creamed.
Q10. Why did my yogurt curdle?
The soup may have been too hot, or cold yogurt may have been added directly to boiling broth. Temper the yogurt with warm broth first and keep the soup at a gentle heat.
Q11. Can I make it in a slow cooker?
Yes. Add the chicken, broth, vegetables, tomatoes, and seasonings to the slow cooker. Cook on LOW for about 4–6 hours or HIGH for 2–3 hours, until the chicken is fully cooked and the vegetables are tender. Add spinach near the end, then temper and stir in the yogurt before serving.
Q12. What can I serve with this soup?
Try whole-grain toast, a green salad, roasted vegetables, or a small cheese sandwich. For a lighter meal, the soup can be served on its own.
Easy variations
Creamy Italian Chicken Soup
Add Italian seasoning, extra garlic, and Parmesan. Stir in a handful of fresh basil before serving.
Spicy Chicken Soup
Add chili flakes, cayenne pepper, or chopped green chili for a warming kick.
Extra Vegetable Soup
Add zucchini, mushrooms, green beans, or broccoli for extra variety, fiber, and color.
Storage and meal prep
- Refrigerator: Store in airtight containers for 3–4 days.
- Freezer: Freeze without the yogurt and Parmesan for best texture, ideally in individual portions.
- Reheating: Warm gently on the stove or in the microwave until the soup reaches 165°F (74°C), stirring as needed.
- Meal-prep tip: Portion the chicken and vegetables evenly so every serving contains a satisfying amount of protein.
Final result: A hearty, creamy chicken vegetable soup filled with tender chicken, carrots, celery, tomatoes, and spinach. It’s a comforting, protein-rich meal that’s easy to customize, prepare ahead, and enjoy throughout the week.
