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Bowl of chicken vegetable soup with carrots, corn, peas, and herbs beside a plate with sliced bread and a spoon on a rustic wooden table

Simple Chicken & Vegetable Soup (Heart-Healthy, Freezer-Friendly Meal)

A light, nourishing soup made with shredded chicken and simple vegetables—perfect for easy dinners, meal prep, or freezer meals.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 cups Garlic Herb Shredded Chicken
  • 4 cups low-sodium chicken broth
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup cabbage chopped
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • Black pepper to taste
  • Optional: ½ cup beans or barley

Method
 

  1. In a large pot, heat olive oil over medium heat.
  2. Add carrots and celery; cook for 5–7 minutes until slightly softened.
  3. Add cabbage, broth, garlic powder, thyme, and pepper.
  4. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
  5. Stir in shredded chicken and cook for another 5 minutes until heated through.
  6. Adjust seasoning as needed and serve warm.

Notes

⚡ Quick Assembly

  • Start with pre-cooked Garlic Herb Shredded Chicken
  • Add broth and chopped vegetables
  • Simmer until tender
  • Serve or portion for later
A simple meal with very little effort.

🧊 Storage & Meal Prep

  • Refrigerator: Store for up to 4 days
  • Freezer: Freeze in portions for up to 3 months
  • Reheat: Warm on the stovetop or microwave until heated through