Chicken Veggie Soup

This chicken soup doesn’t just do wonders for your soul, it helps whittle your waistline too. This recipe packs a serious fiber punch with the spinach and fresh veggies it contains, as well as lean protein from the chicken. We always recommend that members of our weight loss clinics incorporate soup into their meal plan as it helps minimize the chance of overeating at meals.

What’s great about this soup is that it’s filling enough to serve as an entrée—and it’s packed with a bevy of antioxidants. Spinach is an excellent source of protein, dietary fiber, iron, copper, magnesium, folate, manganese, potassium and vitamins A, B1, B2, B6, C, E and K. Yellow squash is rich in alpha-carotene,  beta-carotene, lutein, zeaxanthin and beta-cryptoxanthin, among other important nutrients. Both the celery and ginger promote healthy digestion, and the white beans have a wide range of healthy nutrients, including fiber, protein, magnesium and strong detoxifying properties. 

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2 skinless chicken breasts, diced
4 cups low sodium chicken broth 
2 tbsp extra virgin olive oil
½ cup scallions, diced
1 cup white beans
1 cup yellow squash, diced
2 cups spinach, chopped
1large carrot, diced
2 celery stalks, diced
¼ cup fresh parsley, diced
1 tbsp garlic, minced
1 tsp ginger, pureed 
½ tsp crushed red pepper
4 bay leaves
Himalayan sea salt and freshly ground pepper to taste


Saute the chicken in the extra virgin olive oil for approximately five minutes. Add the scallions, garlic, celery, yellow squash, spinach, parsley, ginger and diced carrot and cook for another five minutes or so. Once sautéed, put the mixture into a large pot and bring to a boil. Add in the white beans and simmer over medium high heat for 10 to 12 minutes. Stir in crushed red pepper, season with Himalayan sea salt and freshly ground pepper and serve.

Makes approximately four servings.