21 Day Fix Chicken Vegetable Soup
Healthy 21 day fix chicken vegetable soup done in 30 minutes with container count. Each serving equals 1 red and 1 green container or 300 calories. Clean eating recipe with low carb benefits for a healthy lunch or dinner meal.
Are you searching for a 21 day fix recipe without the yellow container? Or a general healthy low carb recipe?
This 21 day fix chicken vegetable soup contains 1 serving vegetables and 1 serving protein per bowl. It is a very nutritious meal and a great option for a low carb lunch.
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Because this recipe serves 8, I make it once and then have my lunch ready for each day of the week. This meal prep saves so much time! If you are searching for the vegan version, simply substitute the chicken with lentils (or any beans as desired).
Most of my healthy recipes are created with the portion control system of the 21 day fix. That is a straight forward and easy system to lose weight fast and keep it off. The containers help to balance your diet based on 40% carbohydrates, 30% protein, and 30% fat and make it easy to create your own healthy meal plan.
When I was doing the 21 day fix program for 30 days I lost 9 lbs. and 6 inches off my waist. Since I have been doing this, I have not had any migraines (4 months so far) and I am sooo happy about this.
That is why I am so passionate about the 21 day fix program and I love to teach you how you can do it for free. So be sure to check out my other 21 day fix recipes and meal plans.
I bought all my ingredients at Aldi and the recipe can be done in about 30 minutes.
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Why is chicken soup healthy?
In this recipe there are a lot of vegetables with great healthy benefits.
“Carrots (which contain beta-carotene) and celery (which contains vitamin C), both of which help to bolster the immune system and fight infection. Onions in your chicken soup provide the benefit of antioxidants that reduce inflammation and act as an anti-histamine.” – livelighter
How to prepare the 21 day fix chicken vegetable soup
If your chicken is not shredded yet, place it into a pot with the boiling water (9 cups) and let simmer until not pink anymore (smaller chunks are done faster).
Then add all the diced vegetables and simmer until the carrots are soft.
Take out the chicken and shred with two forks.
Put the shredded chicken back into the pot and mix. Season with salt and pepper.